Grilled Italian Sausage with Apple Mustard and Giardiniera
Grilled Italian Sausage with Apple Mustard and Giardiniera
Bring a homemade sweet apple mustard and tangy giardiniera to the table, and grilled Italian sausage is suddenly so much more.
Ingreadient
- 1 Fuji apple, cored and chopped (about 1 1/2 cups)
- 1/2 cup chopped yellow onion
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 teaspoons stone-ground mustard, divided
- 8 (4-ounce) hot or sweet Italian pork sausage links
- 8 top-split hot dog buns
- Store-bought giardiniera (mixed pickled vegetables)
Direction
- Preheat a gas grill to medium (350°F to 400°F) on one side, or push hot coals to one side of a charcoal grill. Stir together apple, onion, olive oil, salt, and black pepper in a medium bowl. Transfer mixture to a large sheet of aluminum foil; fold foil over apple mixture, and seal edges to create a packet. Place foil packet on grates over unlit side of grill. Grill, covered, until apples are very soft, about 30 minutes.
- Transfer apple mixture to a blender, and add 2 teaspoons mustard. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until mixture is completely smooth, about 1 minute. Transfer mixture to a small bowl, and stir in remaining 2 teaspoons mustard. Cover, and chill until ready to serve.
- Increase heat or add additional charcoal to lit side of grill to bring to medium-high (400°F to 450°F). Poke a few holes in each sausage using the tip of a paring knife. Place sausages on grill grates over lit side of grill. Cook, uncovered, turning occasionally, until slightly charred, 3 to 4 minutes. Transfer sausages to unlit side of grill; cook, covered, until a thermometer inserted into center of sausages registers 160°F, 9 to 12 minutes.
- To assemble hot dogs, place 1 sausage in each hot dog bun. Top with apple mustard and giardiniera; serve hot. (Reserve any remaining apple mustard for another use.)
