Cheddar Sausage Hoagie

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

  1. 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

  1. When onions have reached your desired caramelization, add in mustard seeds and sauce 1 minute to toast slightly.
  2. Add in liquid mixture to cover and cook/soften mustard seeds.
  3. Stir in Dijon mustard. Reduce until spreadable and chunky or puree if desired.

Top bun with onion mustard, sauerkraut, cheddar sausage, and hot sauce