Italian Sausage Sandwiches with Sweet and Spicy Giardiniera
- Level: Intermediate
- Total: 48 hr 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
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.
