Grilled Sweet Italian Sausage Hoagie
Juicy sausages hot off the grill, tucked into toasted rolls and topped with a bold, zesty vegetable relish made with cabbage, peppers, and spices. Finished with a touch of Dijon, it’s a flavorful upgrade to your cookout lineup.
Recipe - Price Rite Marketplace Corporate
Grilled Sweet Italian Sausage Hoagie
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 Pack Dietz & Watson Italian Sausage
4 Hoagie Rolls
1 Head Green Cabbage, Sliced
1 Fennel Bulb, Sliced Thin
1 Medium Yellow Onion, Diced
1 Small Red Bell Pepper, Diced
3 Jalapenos, Diced
3 cups Cider Vinegar
3 cups Granulated Sugar
1 Tbsp. Mustard Seed
2 Tsp.Turmeric
2 Tsp. Celery Seed
2 Cinnamon Sticks
6 Bay Leaves
2 Tbsp. Kosher Salt
1/4 cup Fresh Oregano, Chopped
Directions
- In a large pot, whisk together the cider vinegar, sugar, mustard seed, turmeric, celery seed, cinnamon stick, and bay leaf and bring to a boil.
- When the brine comes to a boil, add the cabbage, fennel, onion, and peppers.
- Bring to a boil, reduce to a simmer, and allow to cook for 5 minutes.
- Drain the vegetables, reserving the liquid. Return the liquid to a boil and reduce by ½.
- Add the oregano and pour over the cooked vegetables, allowing them to completely cool. This should be done at least one day ahead. The mixture will keep covered in the refrigerator for up to one month.
- Prepare the grill.
- When the grill is medium-hot, grill the sausages until cooked through but still juicy and allow them to rest for about 5 minutes.
- While the sausages are cooling, toast the rolls on the grill.
- To serve, slice the sausages, dress the rolls with the desired amount of Dijon mustard. Place 1/4 of the slices in each roll, and top with the desired amount of chow chow.
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Banquet Brown 'N Serve Vermont Maple Fully Cooked Sausage Links, 2 lb
$7.39$0.23/oz
Not Available
Fresh Green Cabbage
$3.12 avg/ea$0.89/lb
Fresh Anise Florence/Sweet Fennel/Fennel, each
$2.99
Fresh Yellow Onion
$1.61 avg/ea$1.29/lb
Thin 'n Trim Sweet Italian with Red Bell Peppers Chicken Sausage, 5 count, 10 oz
$3.99$0.40/oz
Fresh Jalapeno Pepper
$0.50 avg/ea$0.12/oz
Bowl & Basket Apple Cider Vinegar, 32 fl oz
$1.59$0.05/fl oz
Bowl & Basket Granulated Sugar, 4 lb
$3.19$0.80/lb
Aurora Natural Honey Mustard Party Mix, 14.5 oz
$5.49$0.38/oz
Frieda's Turmeric, 6 oz
$4.99$0.83/oz
Badia Celery Seed, 16 oz
$4.49$0.28/oz
Badia Cinnamon Stick, 12 oz
$10.99$0.92/oz
Bowl & Basket Bay Leaves, 0.12 oz
$0.99$8.25/oz
Badia Kosher Salt, 8 oz
$2.99$0.37/oz
Not Available
Directions
- In a large pot, whisk together the cider vinegar, sugar, mustard seed, turmeric, celery seed, cinnamon stick, and bay leaf and bring to a boil.
- When the brine comes to a boil, add the cabbage, fennel, onion, and peppers.
- Bring to a boil, reduce to a simmer, and allow to cook for 5 minutes.
- Drain the vegetables, reserving the liquid. Return the liquid to a boil and reduce by ½.
- Add the oregano and pour over the cooked vegetables, allowing them to completely cool. This should be done at least one day ahead. The mixture will keep covered in the refrigerator for up to one month.
- Prepare the grill.
- When the grill is medium-hot, grill the sausages until cooked through but still juicy and allow them to rest for about 5 minutes.
- While the sausages are cooling, toast the rolls on the grill.
- To serve, slice the sausages, dress the rolls with the desired amount of Dijon mustard. Place 1/4 of the slices in each roll, and top with the desired amount of chow chow.