Sausage with Pickled Pepper Relish

Sausage with Pickled Pepper Relish
Contributor
Whole Foods Market

A classic combo improved dramatically by taking just a few minutes to mix up your own homemade relish--to which you can add chopped hot peppers for a kick, if you like.

4
Servings
44
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup finely chopped bread and butter pickle chips
  • 1/4 Cup finely chopped roasted red peppers
  • 1/4 Cup finely chopped white onion
  • 2 Tablespoons Dijon mustard
  • 1 Teaspoon sugar
  • 1/2 Teaspoon apple cider vinegar
  • 1/4 Teaspoon celery seed
  • 4 Bratwurst sausages
  • 4 hot dog buns
  • 1 Cup thinly sliced romaine lettuce or cabbage

Directions

Preheat grill to medium-high heat. In a small bowl, stir together pickles, peppers, onion, mustard, sugar, vinegar and celery seed; set relish aside. Grill sausages, turning occasionally, until golden brown and hot throughout, about 10 minutes. Pile lettuce or cabbage onto hot dog buns, top with sausages and relish and serve.

Nutritional Facts

Total Fat
1g
1%
Sugar
3g
3%
Cholesterol
3mg
1%
Carbohydrate, by difference
7g
5%
Protein
2g
4%
Vitamin A, RAE
236µg
34%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
61µg
68%
Calcium, Ca
46mg
5%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
83µg
21%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
40mg
6%
Selenium, Se
2µg
4%
Sodium, Na
128mg
9%
Water
86g
3%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.