Grilled Sweet Italian Sausage HoagieGrilled Sweet Italian Sausage Hoagie
Grilled Sweet Italian Sausage Hoagie

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.
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Recipe - Price Rite Marketplace Corporate
Grilled Sweet Italian Sausage Hoagie
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
  1. 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.
  2. When the brine comes to a boil, add the cabbage, fennel, onion, and peppers.
  3. Bring to a boil, reduce to a simmer, and allow to cook for 5 minutes.
  4. Drain the vegetables, reserving the liquid. Return the liquid to a boil and reduce by ½.
  5. 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.
  6. Prepare the grill.
  7. When the grill is medium-hot, grill the sausages until cooked through but still juicy and allow them to rest for about 5 minutes.
  8. While the sausages are cooling, toast the rolls on the grill.
  9. 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
1 Pack Dietz & Watson Italian Sausage
Banquet Brown 'N Serve Vermont Maple Fully Cooked Sausage Links, 2 lb
Banquet Brown 'N Serve Vermont Maple Fully Cooked Sausage Links, 2 lb
$7.39$0.23/oz
4 Hoagie Rolls
Not Available
1 Head Green Cabbage, Sliced
Fresh Green Cabbage
Fresh Green Cabbage
$3.12 avg/ea$0.89/lb
1 Fennel Bulb, Sliced Thin
Fresh Anise Florence/Sweet Fennel/Fennel, each
Fresh Anise Florence/Sweet Fennel/Fennel, each
$2.99
1 Medium Yellow Onion, Diced
Fresh Yellow Onion
Fresh Yellow Onion
$1.61 avg/ea$1.29/lb
1 Small Red Bell Pepper, Diced
Thin 'n Trim Sweet Italian with Red Bell Peppers Chicken Sausage, 5 count, 10 oz
Thin 'n Trim Sweet Italian with Red Bell Peppers Chicken Sausage, 5 count, 10 oz
$3.99$0.40/oz
3 Jalapenos, Diced
Fresh Jalapeno Pepper
Fresh Jalapeno Pepper
$0.50 avg/ea$0.12/oz
3 cups Cider Vinegar
Bowl & Basket Apple Cider Vinegar, 32 fl oz
Bowl & Basket Apple Cider Vinegar, 32 fl oz
$1.59$0.05/fl oz
3 cups Granulated Sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$3.19$0.80/lb
1 Tbsp. Mustard Seed
Aurora Natural Honey Mustard Party Mix, 14.5 oz
Aurora Natural Honey Mustard Party Mix, 14.5 oz
$5.49$0.38/oz
2 Tsp.Turmeric
Frieda's Turmeric, 6 oz
Frieda's Turmeric, 6 oz
$4.99$0.83/oz
2 Tsp. Celery Seed
Badia Celery Seed, 16 oz
Badia Celery Seed, 16 oz
$4.49$0.28/oz
2 Cinnamon Sticks
Badia Cinnamon Stick, 12 oz
Badia Cinnamon Stick, 12 oz
$10.99$0.92/oz
6 Bay Leaves
Bowl & Basket Bay Leaves, 0.12 oz
Bowl & Basket Bay Leaves, 0.12 oz
$0.99$8.25/oz
2 Tbsp. Kosher Salt
Badia Kosher Salt, 8 oz
Badia Kosher Salt, 8 oz
$2.99$0.37/oz
1/4 cup Fresh Oregano, Chopped
Not Available

Directions

  1. 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.
  2. When the brine comes to a boil, add the cabbage, fennel, onion, and peppers.
  3. Bring to a boil, reduce to a simmer, and allow to cook for 5 minutes.
  4. Drain the vegetables, reserving the liquid. Return the liquid to a boil and reduce by ½.
  5. 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.
  6. Prepare the grill.
  7. When the grill is medium-hot, grill the sausages until cooked through but still juicy and allow them to rest for about 5 minutes.
  8. While the sausages are cooling, toast the rolls on the grill.
  9. 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.