Smoked Sausage with BBQ Remoulade and Green Tomato Chowchow Relish

Total Time:
3 hr 5 min
Prep:
35 min
Inactive:
2 hr 15 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • Green Tomato Chowchow Relish:
  • 1 cup cider vinegar
  • 2 tablespoons light brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon celery seeds
  • 1 teaspoon mustard seeds
  • 3 green tomatoes, seeded and diced
  • 1 large red bell pepper, grilled, peeled, seeded and diced
  • 1 large yellow bell pepper, grilled, peeled, seeded and diced
  • 1 jalapeno, grilled and diced
  • 1 small red onion, finely diced
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • BBQ Remoulade:
  • 3/4 cup mayonnaise
  • 1/4 cup whole-grain mustard
  • 3 tablespoons prepared barbecue sauce, such as Bobby Flay Mesa Grill BBQ Sauce
  • 3 cornichons, finely diced
  • 2 green onions, green and pale green parts, finely diced
  • Salt and freshly ground black pepper
  • 1 1/2 pounds smoked pork sausage links (12 to 14 links)
  • Thick-cut grilled bread, for serving
Directions
  • For the green tomato chowchow relish: Combine the vinegar, sugar, salt, celery seeds and mustard seeds in a small saucepan, bring to a boil and cook until the sugar is dissolved. Remove and let the mixture cool completely.

  • Combine the tomatoes, red and yellow bell peppers, jalapenos and onions in a medium bowl. Add the cooled vinegar mixture, olive oil and black pepper and mix until combined. Cover and refrigerate for at least 1 hour and up to 24 hours before serving.

  • For the BBQ remoulade: Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl. Season with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to meld.

  • Heat the grill to high for direct grilling. Grill the sausages until golden brown and charred on all sides and just cooked through, about 10 minutes.

  • To serve, slice the sausages and arrange on a platter. Serve with bowls of the BBQ remoulade and chowchow relish, with grilled bread on the side.


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