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1
Cut the stalks off the fennel and slice the bulb lengthwise into 1/2-inch slices.
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2
Cut the onion crosswise into 1/2-inch thick slices.
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3
Lightly brush both sides of fennel, onion, and peppers with olive oil.
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4
Grill the fennel, onion, and peppers over medium heat for 10 to12 minutes, turning once.
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5
Remove from the grill and cut away the root from the fennel.
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6
Split peppers in half and remove seeds.
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7
Chop fennel, onion, and peppers into 1/2-inch pieces.
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8
Over low heat and applewood, hickory or oak, smoke the sausages for 30 minutes until they are no longer pink in the center.
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9
Toast the hoagie rolls.
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10
Fill rolls with apple chutney, sausage, peppers, onion and fennel.
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11
Top with more apple chutney and shaved aged provolone.
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12
In a medium size saucepan lightly caramelize onions in oil over medium heat.
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13
Add garlic and ginger and saute for 5 minutes.
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14
Add apples and pickling spice.
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15
Gradually add apple cider.
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16
Cook until apples are just tender, about 5 minutes.
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17
Season with salt and pepper.
