Grilled Sausages with Cabbage Chowchow

Summer grilling season doesn’t have to be over with this hearty meal.

Grilled Sausages with Cabbage Chowchow
Makes 6 servings
  • 3 pounds andouille sausage, halved lengthwise
  • Cabbage Chowchow (recipe follows)
Cabbage Chowchow
  • ¾ cup distilled white vinegar
  • ⅔ cup sugar
  • ¼ cup water
  • 2½ teaspoons kosher salt
  • 1 teaspoon mustard seeds
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • 4 cups chopped green cabbage (about ½ head)
  • 1 cup fresh corn kernels
  • 1 cup chopped sweet onion
  • 1 cup diced red bell pepper (about 1 medium pepper)
  • 1 cup chopped seeded green tomato (about 1¼ medium tomatoes)
  • 1 garlic clove, minced
  1. 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
  1. 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.
  2. 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.
  3. Evenly divide mixture between 4 half-pint glass jars with lids and refrigerate for up to 3 weeks.