Gatherings: Hot Diggity Dog!

A Great American Classic Goes Gourmet
Eugenia Uhl

Let’s be frank: There’s more to football season than just the game, namely the tailgate. Friends, fans and flasks abound, but it’s another “F-word” that’s at the heart of this favorite fall pastime, and that’s “food.” A good ol’ hot dog smothered in mustard and relish may be a game-day favorite, but this season, take it to the next level with a sophisticated yet savory variation that will leave your taste buds cheering.

Grilled Sweet and Hot Sausage with
Grilled Onion Marmalade and Red Peppers

3 red onions, sliced in half
3 tablespoons olive oil, divided
Salt and freshly ground pepper
1 clove garlic, finely chopped
1 small jalapeño pepper, finely diced
1 cup red wine vinegar
1/4 cup crème de cassis
1/4 cup grenadine
1/4 cup red wine
1/4 cup coarsely chopped parsley
2 red peppers, grilled, quartered and seeded
1 pound hot Italian sausage, sliced in half vertically,
   then quartered
1 pound sweet Italian sausage, sliced in half
   vertically, then quartered
4 hoagie rolls

Preheat grill. Brush the onions with 1 tablespoon of the olive oil, season with salt and pepper, and grill until lightly browned. Remove from the grill, and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic and jalapeño, and cook for 1 minute. Add the vinegar, cassis, grenadine and red wine, and reduce until the liquid has almost evaporated. Remove from heat, add the parsley, and salt and pepper to taste. Grill sausages and peppers.

Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hoagie. Serves 4.

Recipe courtesy of Bobby Flay.

Categories: LL_Feature

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