Italian Sausage Sandwiches with Sweet and Spicy Giardiniera
- Total:
- 48 hr 45 min
- Active:
- 45 min
- Yield:
- 4 servings
- Level:
- Intermediate
Ingredients
Sweet and Spicy Giardiniera:
- 1 1/2 cups dry white wine vinegar
- 1 cup spring water
- 2 cups cauliflower florets, cut into small chunks
- 1 cup pitted green Italian olives
- 1/4 cup organic brown sugar
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 cloves garlic, sliced
- 1 red finger hot chile, sliced
- 1 large Vidalia onion, sliced
- 1 medium red bell pepper, large dice
- 1 medium yellow bell pepper, large dice
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes
- 1 teaspoon dried dill
- 6 black peppercorns, crushed
Sandwich:
- 1 tablespoon olive oil
- 4 Italian sausages
- 1 baguette
- 4 bocconcini, drained, sliced
Directions
Watch how to make this recipe.
Special equipment: Special equipment: 2 mason jars with lids
Making the sweet and spicy giardiniera: Combine all the gardiniera ingredients in a large, clean bowl and toss to mix. Fill 2 large, clean mason jars with this mixture. (Not enough liquid to cover the vegetables? Just top off the jars with a little more vinegar.) Close the lids tightly, and store in the fridge for 2 days before serving.
Making the sausages: Heat the olive oil in a saute pan over medium heat. Stab several holes in each sausage with a fork. Turn the heat down to medium-low, and add the sausages to the pan. Cook for 20 minutes, turning every 4 minutes.
Slice the baguette lengthwise and divide into four segments. Toast the baguette. Add the bocconcini slices and a sausage to each segment. Garnish generously with the giardiniera.
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