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GRILLED SAUSAGE WITH QUICK PICKLED VEGETABLES

Quick pickled vegetables bring a refreshing crunch to our juicy, hot-off-the-grill plant-based sausages. Use either our Crazy Classic Plant-Based Sausages or our Torchin’ Plant-Based Sausages, for an added kick. Experiment with different combinations of vegetables and spices to create your own pickled vegetables that are sure to impress. 

120
mins
PREP TIME
10
mins
COOK TIME
4
SERVINGS
INGREDIENTS

4 Everything Legendary Sausages (optional: casings removed)
4 sprigs of cilantro
2 tablespoons of Sriracha
1 cup of plant-based mayonnaise
4 plant-based hot dog buns

Quick Pickled Vegetables
1 medium red bell pepper julienned
1 medium red onion julienned
¼ head cabbage julienned
4 stalks asparagus cut into 1-inch pieces
1 tablespoon coriander seeds
2 teaspoons fennel seeds
1 teaspoon mustard seeds
6-10 garlic cloves, thinly sliced
2 cups of red wine vinegar
2 cups water
4 tablespoons sugar

INSTRUCTIONS
  1. Prep vegetables. Wash and julienne red bell pepper, red onion, and cabbage. Cut asparagus into 1-inch pieces.
  2. Bring water, vinegar, salt, and sugar to a boil in a small pot. In the meantime, pack the prepped vegetables into a large jar that has a lid. Add the garlic and whole spices to the container.
  3. Using a funnel, carefully pour the hot pickling liquid into the jar, making sure to submerge all the vegetables, pressing down on them with the end of a wooden spoon. Loosely place on lid and set aside. Once cool, tighten the lid and place in the refrigerator until ready to use. (Can be made a day ahead.)
  4. Combine Sriracha and mayonnaise in a small bowl and set aside.
  5. Using a hot grill, cook sausages until desired doneness.
  6. Place sausage in a bun, top with pickled vegetables, Sriracha mayo and garnish with cilantro.

Chef’s Tips

  • Add whole cloves, dill seeds, whole allspice, ginger slices, fresh chilies or chili flakes, celery seeds or other fresh herbs to pickling liquid.
  • Removing the sausage casings is optional – the casings are edible and vegan-friendly – we recommended removing them so you can get a better char on the sausage when it’s grilled.