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Italian Sausage Sandwiches with Sweet and Spicy Giardiniera

Recipe courtesy of Nadia G

Watch how to make this recipe.

Italian Sausage Sandwiches with Sweet and Spicy Giardiniera

Name: Italian Sausage Sandwiches with Sweet and Spicy Giardiniera
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M2DT0H45M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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; 1 tablespoon olive oil; 4 Italian sausages; 1 baguette; 4 bocconcini, drained, sliced

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Level: Intermediate

Total: 2 days 45 min (includes pickling time)
Active: 45 min

Yield: 4 servings

Level: Intermediate

Total: 2 days 45 min (includes pickling time)
Active: 45 min

Yield: 4 servings

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

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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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