Ember-roasted Cheddar Sausage Hoagie featuring North Country Smokehouse Vermont Cheddar Sausage, caramelized onion mustard, and sauerkraut.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with North Country Smokehouse.
Cheddar Sausage
INGREDIENTS
METHOD
- Score the cheddar sausage with a knife diagonally. Roast directly on hot embers until charred
Caramelized Onion Mustard
INGREDIENTS
- 1-2 ea. Onions, julienne and caramelized or simply sautéed
- 1/2 cup Mustard seeds
- 1 part White vinegar to 3 parts Stock or water to cover
- 1 tbsp. Dijon mustard
METHOD
- When onions have reached your desired caramelization, add in mustard seeds and sauce 1 minute to toast slightly.
- Add in liquid mixture to cover and cook/soften mustard seeds.
- Stir in Dijon mustard. Reduce until spreadable and chunky or puree if desired.
Top bun with onion mustard, sauerkraut, cheddar sausage, and hot sauce
