Just add sausage, a bun, and call it a day.
Hot Chili Mayo
- 2/3 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon hot chili sauce (such as sriracha)*
- 2 cups coarsely grated carrots
- 2 cups coarsely grated peeled daikon (Japanese white radish)**
- 1/4 cup unseasoned rice vinegar
- 1/4 cup sugar
- 1 teaspoon coarse kosher salt
Thinly sliced jalapeño chiles 16 large fresh cilantro sprigs
Preparation: Hot Chili Mayo Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill. Pickled Vegetables Toss ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Cut your baguette or bun horizontally in half. Spread hot chili mayo over each bread shell. Arrange jalapeño and cilantro in bottom halves and place sausage on top. Drain pickled vegetables and place atop sausage.
Fennel & Sweet Onion
Ingredients: 1/2 fennel bulb, thinly sliced 1/2 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced 1 1/2 tablespoons olive oil 1/4 teaspoon salt 3/4 teaspoon black pepper Mustard (optional)
Preparation: Toss together fennel, onion, oil, salt, and pepper in a bowl. Lightly oil grill pan and heat over moderately high heat until hot but not smoking. Saute fennel and onion in grill pan until vegetables are softened and charred, 8 to 10 minutes. Top grilled sausage with vegetables and mustard (optional).
- Woodstock yellow mustard
- Woodstock green relish
- Woodstock dill pickle spear
- Chopped white onion
- Tomato slices
- Celery salt
- Hot pepper (optional)
Preparation: Top sausage with yellow mustard, green relish, pickle, white onion, tomato and hot pepper (optional) according to your preferences. Sprinkle with celery salt.
Ingredients: French Onion Dip
- 1 cup Sour Cream
- 1 Tablespoon Dried Chopped Onion
- 1 teaspoon Onion Powder
- 1 pinch Garlic Powder
- 1/4 teaspoon Salt
- 1 Tablespoon Finely Chopped Fresh Parsley, Or 1 Teaspoon Dried Parsley
Chips of your choice Green onion
Preparation: French Onion Dip Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary. Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften (can be stored in the refrigerator for 5–7 days). Top sausage with a heaping size of french onion dip, crushed chips of your choice, and green onion.