A classic combo improved dramatically by taking just a few minutes to mix up your own homemade relish--to which you can add chopped hot peppers for a kick, if you like.
- 1/4 Cup finely chopped bread and butter pickle chips
- 1/4 Cup finely chopped roasted red peppers
- 1/4 Cup finely chopped white onion
- 2 Tablespoons Dijon mustard
- 1 Teaspoon sugar
- 1/2 Teaspoon apple cider vinegar
- 1/4 Teaspoon celery seed
- 4 Bratwurst sausages
- 4 hot dog buns
- 1 Cup thinly sliced romaine lettuce or cabbage
Calories Per Serving215
Folate equivalent (total)92µg23%
These tangy sausages make great appetizers or snacks. They are so easy to make and keep on hand for parties or anytime you feel like having them. You can use a variety of sausage types to make them too.
Made with black peppercorns, pickling spices, wieners, onions, sugar, salt, ground cumin, hot sauce, white vinegar
Made with eggs, vinegar, red chile pepper, peppercorns, bay leaves, salt, pickling spices, sugar
Time: over 5 hours
Made with crushed red pepper, white vinegar, Polish sausage, onions, carrots, water, brown sugar
Time: over 5 hours
Made with smoked beef sausage, water, salt, white vinegar, red food coloring
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Sauteed red, green and yellow peppers are a traditional and tasty choice to top Italian sausage, and they work well on nearly any type of sausage. You may want to mix them with onions for a delicious combination. With onions, you’ll want to let them caramelize and cook down, but with peppers, you can cook them for less time so they maintain some crunch.
Kielbasa with Pepper-and-Onion Relish
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings (with leftover relish)
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes
2 tablespoons finely chopped fresh rosemary
½ teaspoon dried red pepper flakes
½ teaspoon freshly ground black pepper
1 medium yellow onion, finely chopped
1 medium red bell pepper--halved, seeded and finely chopped
4 garlic cloves, very finely chopped
3 tablespoons maple syrup
3 tablespoons seedy Dijon mustard
¾ cup finely chopped Peppadew peppers (about 15 Peppadews)
4 kielbasa links (about 1 pound)
1 medium red onion, halved then thinly sliced
4 Italian hero or submarine buns
¼ cup melted butter or mayonnaise (optional)
1. Make the relish: In a large skillet set over medium heat, add the 3 tablespoons of olive oil. Once the oil shimmers, after 1 to 2 minutes, add the rosemary, red pepper flakes and black pepper. Stir until the rosemary and black pepper are fragrant, 30 seconds to 1 minute. Add the onion, increase the heat to medium-high and cook, stirring occasionally, until the onion is soft and just starting to brown around the edges, 3 to 5 minutes. Stir in the red bell pepper and cook until soft, about 8 minutes, then add the garlic and the 1½ teaspoons of salt and cook, stirring often, until the garlic is fragrant, about 1 minute. Stir in the maple syrup, mustard, Peppadew peppers, vinegar and water, bring to a simmer and reduce the heat to medium. Cook, stirring occasionally, until the relish is thick and glossy and there isn't any liquid pooling in the bottom of the skillet, 12 to 15 minutes more. Turn off the heat and transfer the relish to a medium bowl.
2. Cook the kielbasa: In a large skillet set over medium-high heat, add the 1 tablespoon of olive oil. Add the kielbasa links and brown on both sides, 4 to 6 minutes total. Transfer the kielbasa to a paper-towel-lined plate.
3. Sprinkle the sliced red onion with the ¼ teaspoon of salt and set aside for 5 minutes. Halve the buns lengthwise and tunnel out a narrow strip down the thickest half (the trench will cradle the sausage). Brush with the melted butter or mayonnaise, if using, then place the rolls cut side up under the broiler until toasted, 1 to 3 minutes (watch the bread closely, as broiler intensities vary).
4. Divide the salted onions among the bottom halves of each toasted bun. Add a kielbasa link to the trench of each bun. On the top half of each bun, spread about ¼ cup of relish. Serve.
- 3 large onions, cut into thin slices
- 8 large green bell peppers, cut into thin strips
- 3 jalapeno peppers, seeded and minced (Optional)
- 6 tablespoons pickling spice
- 2 cups white sugar
- 1 teaspoon salt
- 2 cups apple cider vinegar
Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.
- 1 (14.5-oz.) can diced tomatoes with basil, garlic, and oregano
- 1 (19.76-oz.) package uncooked sweet Italian sausage links
- 1 cup water
- 1 large green bell pepper, cut into thin strips
- 1 large red bell pepper, cut into thin strips
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- Parmesan Cheese Grits
- Garnish: fresh parsley sprigs
Drain tomatoes, reserving juice set tomatoes aside.
Brown sausage links in a nonstick skillet over medium heat 4 to 5 minutes on each side. Add reserved tomato juice and 1 cup water bring to a boil. Cover, reduce heat, and simmer, turning occasionally, 20 to 25 minutes or until thoroughly cooked.
Sauté peppers and onion in hot oil in another large nonstick skillet 15 to 20 minutes or until lightly browned. Stir in tomatoes cook until thoroughly heated. Remove sausage links from skillet, discarding liquid cut links into bite-size pieces. Serve sausage over Parmesan Cheese Grits top evenly with pepper mixture. Garnish, if desired.
Note: For testing purposes only, we used Johnsonville Sweet Italian Links.
Italian Sausage with Cannellini Beans and Pickled Peppers Recipe
The Day Before: Pick through beans and discard shriveled darkened ones. Rinse in cold running water. Transfer beans, thyme, bay leaves, and garlic to large container and cover with 2 quarts cold water seasoned with 2 tablespoons salt. Allow to rest overnight at room temperature.
While beans are soaking, prepare pickled peppers. Combine vinegar, water, sugar and salt in a small saucepan. Bring to a boil over medium heat. Add peppers, thyme, garlic, peppercorns and bay leaf, and simmer for 30 seconds. Immediately remove from heat and pour mixture into resealable container. Cool to room temperature before placing in refrigerator. Allow to rest overnight while beans soak.
The Next Day: drain beans and add them to a large pot along with bay leaves, thyme and garlic. Cover with three inches of water. Slowly bring to a boil. Skim foam from top. Cover and simmer on medium-low heat until beans are tender when pierced with a fork (about 1 1⁄4 hours). Drain beans and discard bay leaves, garlic and woody portion from thyme sprigs. Set aside.
Add olive oil to a large sauté pan set to medium-high heat. When oil is shimmering, add sausage, browning on all sides until golden (2 to 3 minutes per side). Remove from pan, reduce heat to medium and add carrots, celery and onions, stirring periodically for five minutes until slightly softened. Return sausage to pan, cover with lid and cook for three minutes more before adding reserved cooked beans, white wine vinegar, and cherry tomatoes. Season with salt and pepper. Continue cooking about five minutes more, until sausages are cooked through.
Plate individually or serve out of pot. Sprinkle with parsley and scatter with pickled peppers.
- 1/4 cup cider vinegar
- 3 tablespoons sugar
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon celery seeds
- 1/4 teaspoon salt
- Pinch of turmeric
- 1 medium red bell pepper, cut into 1/3-inch dice
- 1 medium green bell pepper, cut into 1/3-inch dice
- 1 large Vidalia or other sweet onion, cut into 1/3-inch dice
In a medium saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, salt and turmeric and bring to a boil over moderately high heat. Stir in the bell peppers and onion and simmer over moderately low heat, stirring occasionally, until the peppers are tender and most of the liquid has evaporated, about 15 minutes. Let cool before serving.
About Pickled Hot Sausage:
Pickled sausages are liked by most of the people. Sausages are often made from grounded pork, grounded beef, grounded poultry, etc. When you add the brine, vinegar, spices in your smoked, polished, or pre-cooked sausages, which make your hot pickled sausages. Some of you ask ” How to make pickled sausage?” the answer is very easy. Just follow the recipes and learn how to do it. You can keep your homemade pickled sausages for 2-3 months and enjoy it alone or with your family and friends.
The Best Pickled Eggs and Sausage
The longer you leave the eggs to soak up the awesomeness in the jar, the better they are. I may have opened a jar the very next day and ate it, even then it was so good. These pickled eggs will not disappoint! You can WB them if you want, but I don’t. It has vinegar, which preserves them. If you are not comfortable with that, toss them in WB for 20 minutes.
As always since I am using the open-kettle method, the jars, lids, and rings need to be hot. So I put them in my oven and set it on 200 degrees. Be careful when removing them- they will be hot.
Take a large pot out and add all the ingredients for the brine, and bring it to a boil. Be sure to keep it hot, while you work on the jars.
Next take the eggs and hard boil them for 13 minutes. While those are boiling take the sausage and cut it up and boil it also (in another pot). When they float they are finished. Drain the eggs and sausage. Peel your eggs.
Now take one jar at a time out of the oven. It is important to keep the jars warm. Put in 1-2 garlic cloves and some raw onions in the bottom. Than take the eggs and sausage and layer them. When you have your eggs and sausage in the jars, pour the hot brine into the jar, remembering to leave the correct amount of headspace. I like to add a few slivers of onions again. Now I take the hot lids and rings and put them on, and set it on a towel. Leave it alone for 24 hours. The jars should all seal as they cool down.
After 24 hours, I flip the jars just to get the spices mixed around. The longer you let them sit the more pickled the eggs get. I found this recipe online and adapted it a bit for our taste. I hope you enjoy it.
- 6 C white vinegar
- 3 C water
- 9 TBSP pickling spice (I make my own pickling spice)
- 3 tsp salt
- 3 TBSP crushed red pepper
- 2 TBSP Cajun Hot Sauce
- 3 TBSP garlic powder
- 3 TBSP dehydrated onions
- 1 medium onion sliced
- 10 garlic cloves
- 16 eggs
- 13 oz of sausage
Author: Sarah Smith
I'm so glad you stopped by! I'm Sarah- wife, and a stay-at-home/homeschooling, mom of 9. Here I'm going to be sharing about motherhood, faith, all things food, and so much more. I hope this website is an encouragement to you. Grab a hot coffee (while I drink mine cold) and enjoy!
Where can I find Peppadews?
So, how do you legally acquire some Peppadew peppers? They’re often sold in bulk near the olives and other bulk relishes. You might also find them in jars (mild or hot – go for mild), or you can buy them online. They are most often red, but I’ve started seeing a bright yellow-orange variety show up called Goldew. What’s lovely about both varieties are their texture and flavor. Choose firm, non-mushy peppers to ensure that they are as crisp and juicy as possible.
I originally developed this Peppadew Sweet Pepper Relish recipe to top some lamb burgers, along with a parmesan crisp. While the burgers were tasty, as it turned out, this relish really needs to sit after it’s prepared so the flavors have a chance to meld together. So make it a day ahead if you can, and stash it in the fridge. Then use it to top sandwiches, deviled eggs, cheese and crackers, or blend into cream cheese for an excellent veggie dip – you can use the stuffing for these Peppadew Chorizo Stuffed Tomatoes as a delicious dip.