Grilled Sweet Italian Sausage Hoagie
Recipe - ShopRite of Parsippany
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
- 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
Product match not available
Espiga De Oro Inc Hoagie Rolls, 16 oz
$4.99$0.31/oz
Green Cabbage, 1 ct, 3.5 pound
$3.12 avg/ea$0.89/lb
Product match not available
Medium Yellow Onion
$1.49 avg/ea$1.19/lb
Red Bell Peppers, 1 ct, 6 oz
$1.12 avg/ea$2.99/lb
Jalapeno Pepper, 1 ct, 4 oz
$0.50 avg/ea$0.12/oz
Bowl & Basket Apple Cider Vinegar, 32 fl oz
$1.99$0.06/fl oz
Domino Premium Pure Cane Granulated Sugar, 4 lb
$4.19$1.05/lb
McCormick Mustard Seed - Yellow, 1.4 oz
$5.79$4.14/oz
Frieda's Turmeric, 6 oz
$3.49$0.58/oz
McCormick Celery Seed - Whole, 0.95 oz
$6.99$7.28/oz
Badia Cinnamon Sticks, 8 oz
$11.49$1.44/oz
Badia Bay Leaves, 1.5 oz
$5.99$3.00/oz
Morton Coarse Kosher, Salt
$3.99$0.08/oz
Goodness Gardens Farm Fresh Singles Oregano, 0.25 oz
$0.99$3.96/oz
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.