Name: Juneteenth Grilled Sausage Links with Chow-Chow
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 1 large green tomato, chopped (about 12 ounces); 1/2 cup chopped Vidalia onion (about 2 1/2 ounces); 1/2 medium green bell pepper, chopped (about 2 1/2 ounces); 1/2 medium red bell pepper, chopped (about 2 1/2 ounces); 1 serrano chile pepper, stemmed and chopped; 2 ribs celery, chopped; 2 cups chopped green cabbage (about 8 ounces); 1 1/2 tablespoons kosher salt; 2 3/4 teaspoons yellow mustard seeds; 1 teaspoon celery seeds; 1/2 teaspoon whole or ground allspice; 1/2 teaspoon ground turmeric; 3/4 teaspoon yellow mustard powder; 2 cups white distilled vinegar; 1/2 cup granulated sugar; 2 lbs halal beef sausage links; 1 teaspoon olive oil; 1 teaspoon butter, melted; 6 hot dog buns; Additional toppings of your choice

Description

Celebrate freedom with these perfectly grilled halal beef sausages topped with tangy homemade chow-chow relish. A traditional Southern-inspired dish that brings authentic flavors to your Juneteenth celebration.

Ingredients

Scale

1 large green tomato, chopped (about 12 ounces)
1/2 cup chopped Vidalia onion (about 2 1/2 ounces)
1/2 medium green bell pepper, chopped (about 2 1/2 ounces)
1/2 medium red bell pepper, chopped (about 2 1/2 ounces)
1 serrano chile pepper, stemmed and chopped
2 ribs celery, chopped
2 cups chopped green cabbage (about 8 ounces)
1 1/2 tablespoons kosher salt
2 3/4 teaspoons yellow mustard seeds
1 teaspoon celery seeds
1/2 teaspoon whole or ground allspice
1/2 teaspoon ground turmeric
3/4 teaspoon yellow mustard powder
2 cups white distilled vinegar
1/2 cup granulated sugar
2 lbs halal beef sausage links
1 teaspoon olive oil
1 teaspoon butter, melted
6 hot dog buns
Additional toppings of your choice

Instructions

Process tomato, onion, bell peppers, serrano, and celery in food processor until finely chopped
Add cabbage and salt, pulse 4-5 times until finely chopped. Transfer to glass bowl, cover, refrigerate 4 hours or overnight
Strain mixture in colander over bowl, reserving the liquid for later use
Toast mustard seeds, celery seeds, allspice, turmeric, and mustard powder in skillet for 2 minutes until fragrant
Combine vinegar with 1/2 cup reserved vegetable liquid in saucepan, bring to boil
Stir in sugar and toasted spices, cook 3 minutes until slightly reduced
Add vegetables, simmer 20 minutes until reduced by one-third. Cool 15 minutes, then refrigerate
Set up grill for indirect cooking at medium heat (350°F)
Brush sausages with oil, grill over indirect heat 10-15 minutes, flipping halfway, until internal temperature reaches 150°F
Move sausages to direct heat, sear 1-2 minutes until internal temperature reaches 160°F
Brush buns with butter, toast cut-side down on grill for a few seconds
Assemble sausages in buns, top generously with chow-chow relish and serve

Notes

Make the chow-chow up to 3 days ahead for deeper flavor development
Use a two-zone grilling setup to prevent flare-ups
Let sausages rest for 3-5 minutes after grilling
The chow-chow can be stored in the refrigerator for up to 2 weeks
Always check internal temperature reaches 160°F for food safety

Prep Time: 20 minutes (plus 4 hours chilling)
Cook Time: 40 minutes
Category: Main Course
Method: Grilling
Cuisine: Southern American

Nutrition

Serving Size: 1 sausage with bun and relish
Calories: 385
Sugar: 12g
Sodium: 890mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 18g
Cholesterol: 65mg

Keywords: grilled sausage recipe, chow-chow relish, halal beef sausages, Southern grilling recipes, Juneteenth celebration food, homemade relish recipe, BBQ sausage links