Chorizo Hoagies with Tangy Cabbage-Pepper Relish Recipe

Name: Chorizo Hoagies with Tangy Cabbage-Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head of green cabbage, thinly sliced (10 cups); 1 red bell pepper, thinly sliced; 1 yellow onion, thinly sliced; 1 carrot, shredded; 1 1/2 tablespoons distilled white vinegar; 1 tablespoon kosher salt; 1 1/2 tablespoons crushed red pepper; 1 cup mayonnaise; 1/4 cup minced chives; 2 tablespoons sweet smoked paprika; 2 tablespoons fresh lemon juice; 1 small shallot, minced; Kosher salt; Pepper; Two 12-ounce bottles light beer or lager; Canola oil, for brushing; Six 6-ounce fresh chorizo sausages, pricked all over with a paring knife; 6 hoagie rolls, split

Servings: persons

1 small head of green cabbage, thinly sliced (10 cups)
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 carrot, shredded
1 1/2 tablespoons distilled white vinegar
1 tablespoon kosher salt
1 1/2 tablespoons crushed red pepper
1 cup mayonnaise
1/4 cup minced chives
2 tablespoons sweet smoked paprika
2 tablespoons fresh lemon juice
1 small shallot, minced
Kosher salt
Pepper
Two 12-ounce bottles light beer or lager
Canola oil, for brushing
Six 6-ounce fresh chorizo sausages, pricked all over with a paring knife
6 hoagie rolls, split

1
Make the relish In a large bowl, combine all of the ingredients.
2
Mix by hand, squeezing the vegetables until the cabbage begins to soften and releases some liquid, about 3 minutes.
3
Pack the cabbage-pepper relish into a 2-quart jar, cover tightly and refrigerate overnight, shaking once or twice.
4
Make the remoulade In a medium bowl, whisk all of the ingredients together and season with salt and pepper.
5
Grill the chorizo Light a grill.
6
In a large cast-iron skillet placed directly on the grate, bring 3 cups of the beer to a simmer; it should be at least 1/2 inch deep.
7
Meanwhile, oil the grate and grill the chorizo over moderately high heat until lightly charred all over, about 6 minutes.
8
Add the chorizo to the beer in the skillet and simmer, turning occasionally, until cooked through, 8 to 10 minutes; add more beer to the skillet as needed.
9
Return the chorizo to the grill and cook until well-browned, about 6 minutes.
10
Transfer to a work surface and let rest for 5 minutes.
11
Grill the hoagie rolls cut side down until lightly toasted, about 2 minutes.
12
Spread some of the remoulade on the buns and top with the chorizo and relish.
13
Pass the remaining remoulade and relish at the table.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 small head of green cabbage, thinly sliced (10 cups), 1 red bell pepper, thinly sliced, 1 yellow onion, thinly sliced, 1 carrot, shredded, and more.

Yes, Chorizo Hoagies with Tangy Cabbage-Pepper Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo Hoagies with Tangy Cabbage-Pepper Relish

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