Hot Links Chow Chow
Buzz Savories Chow-Chow sparks flavor in grilled hot dogs, sausages, brats. Keep a jar accessible to perk up a pot roast in November. The flavor compliments our favorite meats and is a happy addition to summer barbecue besides being easy and fun to make. Buzz Savories Honey Mustard is a key ingredient.
Servings 10
Equipment
- 1 food processor or grater
Ingredients
- 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
- ½ tsp ground pepper
Instructions
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 or 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 together the sugar, vinegar, hot sauce, mustard, celery seed, black pepper, and the remaining 1/2 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.