Hot Links Chow Chow
Buzz Savories Hot Links Chow Chow
Summer without Hot Dogs is like celebrating the 4th of July without fireworks.
Even so, I admit I’m bored with the traditional Hot Dog primarily because the common toppings – ketchup and squirt of yellow mustard lack flavor and zing.
Now I have news! Since Chow Chow appeared among my recipe finds, I’m crazy about hot dogs again. I’m also happy with the easy process of making spicy, crunchy, luscious Chow Chow.
Chow Chow is a southern relish and probably derived from recipes brought by the immigrants arriving during the early 1900’s. They planted gardens, and their Old World methods of preserving/pickeling vegetables were difficult to replicate with New World vegetables.
How did ChowChow get its name? Historians tell us that ChowChow may be a version of the French word for cabbage “chou.” One of chow-chow’s main ingredients is cabbage.
ChowChow relish is typically made from a mixture of chopped vegetables, which may include:
- Green tomatoes
- Cabbage
- Cucumber
- Bell peppers
- Onions
- Carrots
- Sometimes, hot peppers or other flavorings
Buzz Savories offers this spicy, tasty recipe to you now. Give it a try, and notice even though the process to draw the moisture out of the vegetables is 10-24 hours, the shredding, mixing, and preparing the pickling blend is easy. Chow Chow keeps refrigerated for several weeks.
Hot Dogs on the barbecue with ChowChow on the bun inspires summer fun!
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Hot Links Chow Chow
Equipment
- 1 food processor or grater
What You'll Need:
- 5 oz shredded coleslaw (2 cups)
- 1 medium cucumber unwaxed (8oz), cut into large pieces
- 1 small red bell pepper (6 oz) cut into large pieces
- 1 small yellow onion (6 oz) cut into large pieces
- 1 small jalapena pepper, stemmed, seeded, coarsely chopped (optional) I use approximately 1/2 or 1/4
- 1 ½ tsp kosher salt
- ⅓ cup sugar
- ¼ cup apple cider vinegar
- 2 Tb your favorite hot sauce
- 2 Tb Buzz Savories Honey Mustard
- 1 tsp celery seed
- 1 tsp turmeric
- ½ tsp ground pepper
How To Prepare:
Hot Links
- 8 sausages, hot dogs, brats
- Make the chos chow: in a food processor, pulse the coleslaw mix until finely chopped, then scrape into a large strainless steel or glass for plastic bowl
- In th food procssor, pulse the cucumber until coarsely hopped and transfer to bowl with cabbage
- In the food processor, pulse the bell pepper, onion, jalapeno (if usoing) until coarsely hopped. Scrape into bowl with the cabbage mixture. Stir in 1 tsp of the salt, then cover tightly with plastic wtap or a lid and refrigerate 8-24 hours.
- Drain the vegetables through a fine mesh sieve, pressing on the vegetables with a spoon or your hands to squeeze out as much liquid as possible. (I squeeze the vegetables in an old t-towel to express the brine juice although pressing through the sieve works well too.)
- In separate bowl whisk togeth the sugar, vinegar, hot sauce, mustard, celery seed, turmeric, black pepper, and the remaining1/2 tsp salt.
- Stir in the vegetables. Cover tightly and refrigerate for 4-24 hours.
- Mzke the hot-links. Place sausages on a medium-low grill. Grill until they turn color and grill marks appear turning ocassionally, 7-10 minutes or more depending on size. Toast the buns on the grill. Top with chow chow and serve. Serve remaining chow chow on the side.