1 cup diced red bell pepper (about 1 medium pepper)
1 cup chopped seeded green tomato (about 1¼ medium tomatoes)
1 garlic clove, minced
Instructions
Heat a cast-iron grill pan over medium heat. Lightly spray pan with cooking spray. Place sausages on pan, cut side down, and cook until sausages are crispy and have grill marks, about 5 minutes, turning once. Serve immediately with Cabbage Chowchow.
Cabbage Chowchow
Line a rimmed baking sheet with foil. In a small enamel-coated cast-iron Dutch oven, combine vinegar, sugar, ¼ cup water, salt, mustard seeds, turmeric, cloves, cinnamon, and black pepper.
Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer for 2 minutes. Add cabbage, corn, onion, bell pepper, tomato, and garlic; simmer for 20 minutes. Remove from heat and pour mixture in an even layer onto prepared baking sheet. Refrigerate until cool.
Evenly divide mixture between 4 half-pint glass jars with lids and refrigerate for up to 3 weeks.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/grilled-sausages-cabbage-chowchow/