Grilled Sweet Italian Sausage HoagieGrilled Sweet Italian Sausage Hoagie
Grilled Sweet Italian Sausage Hoagie
Grilled Sweet Italian Sausage Hoagie
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Recipe - The Fresh Grocer - Corporate
Grilled Sweet Italian Sausage Hoagie
Grilled Sweet Italian Sausage Hoagie
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 Pack Carando Sweet 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 Carando Sweet Italian Sausage
Not Available
4 Hoagie Rolls
Martin's Hoagie Rolls, 6 count, 20 oz
Martin's Hoagie Rolls, 6 count, 20 oz, 20 Ounce
$4.79$0.24/oz
1 Head Green Cabbage, Sliced
Green Cabbage, 1 ct, 3.5 pound
Green Cabbage, 1 ct, 3.5 pound, 3.5 Pound
$3.47 avg/ea$0.99/lb
1 Fennel Bulb, Sliced Thin
Not Available
1 Medium Yellow Onion, Diced
Medium Yellow Onion
Medium Yellow Onion, 20 Ounce
$1.61 avg/ea$1.29/lb
1 Small Red Bell Pepper, Diced
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz, 6 Ounce
$1.12 avg/ea$2.99/lb
3 Jalapenos, Diced
Jalapeno Pepper, 1 ct, 4 oz
Jalapeno Pepper, 1 ct, 4 oz, 4 Ounce
$0.62 avg/ea$0.16/oz
3 cups Cider Vinegar
Bowl & Basket Apple Cider Vinegar, 16 fl oz
Bowl & Basket Apple Cider Vinegar, 16 fl oz, 16 Fluid ounce
$1.59$0.10/fl oz
3 cups Granulated Sugar
Domino Premium Pure Cane Granulated Sugar, 12 oz
Domino Premium Pure Cane Granulated Sugar, 12 oz, 12 Ounce
$1.39$0.12/oz
1 Tbsp. Mustard Seed
McCormick Yellow Mustard Seed, 1.4 oz
McCormick Yellow Mustard Seed, 1.4 oz, 1.4 Ounce
$5.99$4.28/oz
2 Tsp.Turmeric
Frieda's Turmeric, 6 oz
Frieda's Turmeric, 6 oz, 6 Ounce
$3.99$0.67/oz
2 Tsp. Celery Seed
McCormick Celery Seed, 0.95 oz
McCormick Celery Seed, 0.95 oz, 0.96 Ounce
$7.19$7.49/oz
2 Cinnamon Sticks
Badia Cinnamon Sticks, 1.25 oz
Badia Cinnamon Sticks, 1.25 oz, 1.25 Ounce
$1.99$1.59/oz
6 Bay Leaves
Badia Bay Leaves, .20 oz
Badia Bay Leaves, .20 oz, 0.25 Ounce
$1.59$6.36/oz
2 Tbsp. Kosher Salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
1/4 cup Fresh Oregano, Chopped
Goodness Gardens Farm Fresh Singles Oregano, 0.25 oz
Goodness Gardens Farm Fresh Singles Oregano, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz

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.