Recipe courtesy of Jack McDavid
Save Recipe Print
50 min
10 min
40 min
4 servings


Hot Green Apple Chutney:


Cut the stalks off the fennel and slice the bulb lengthwise into 1/2-inch slices. Cut the onion crosswise into 1/2-inch thick slices. Lightly brush both sides of fennel, onion, and peppers with olive oil. Grill the fennel, onion, and peppers over medium heat for 10 to12 minutes, turning once. Remove from the grill and cut away the root from the fennel. Split peppers in half and remove seeds. Chop fennel, onion, and peppers into 1/2-inch pieces. Over low heat and applewood, hickory or oak, smoke the sausages for 30 minutes until they are no longer pink in the center. Toast the hoagie rolls. Fill rolls with apple chutney, sausage, peppers, onion and fennel. Top with more apple chutney and shaved aged provolone.

Hot Green Apple Chutney:

In a medium size saucepan lightly caramelize onions in oil over medium heat. Add garlic and ginger and saute for 5 minutes. Add apples and pickling spice. Gradually add apple cider. Cook until apples are just tender, about 5 minutes. Season with salt and pepper.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Dirty Rice with Smoked Sausage

Recipe courtesy of The Neelys

Farfalle with Turkey Sausage, Peas and Mushrooms

Recipe courtesy of Giada De Laurentiis

Sausage Gravy

Recipe courtesy of Ree Drummond

Breakfast Sausage

Recipe courtesy of Alton Brown

Smoked Salmon

Recipe courtesy of Alton Brown

Turkey Tetrazzini

Recipe courtesy of Ree Drummond

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Breakfast Sausage Casserole

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories