Method

• 1.
  Heat a lightly oiled chargrill or barbecue over medium-high heat. Cook the sausages for about 8-10 minutes, turning, until browned all over and cooked through. Remove from the heat and slice in half on the diagonal.
• 2.
  Meanwhile, for the sauce, combine the eschalot and vinegar in a pan over medium-high heat. Bring to a simmer and cook for 3 minutes until vinegar is almost evaporated. Add stock and simmer for 5 minutes. Add jam and simmer for 4 minutes or until jam is melted and sauce is slightly thickened.
• 3.
  You should be left with about 1/3 cup of sauce.
• 4.
  Place the chickpeas, nectarines and herbs in a bowl, and toss to combine.
• 5.
  Halve sausages and serve on chickpea mixture, drizzled with the redcurrant sauce.