CONECUH SAUSAGE SLAW DOG WITH PICKLED RED ONIONS

As pantry staples go, pickled red onions are humble in origin but have the power to elevate and add complexity to anything you add them to. Layer a few slices into a simple egg-salad sandwich or toss some into a salad with some creamy goat cheese. Alternate pickled red onion slices with thinly sliced lemon to top your next roast salmon. They are as pretty as they are delicious.

SUGGESTED USES

• Atop a fresh salad

• Layered in a sandwich

• Pile on a burger / hot dog

• Use as a topping on any savory dish

• Add to grain bowls

Ingredients | red onion, organic apple cider vinegar, sugar, water, salt, mustard seed, celery seed, red pepper flakes

INGREDIENTS

FOR THE  BUNS

• brioche hot dog buns

• egg wash

• coarse salt

• black sesame seed

FOR THE SLAW 

• 1 tbsp apple cider vinegar

• 1 garlic clove | minced

• 2 tsp dijon mustard

• 2 tsp cane sugar

• 1/2 tsp celery seeds

• black pepper | to taste

• 1 carrot | shredded

• 1/4  small head savoy cabbage | shredded

• 1/4  head red cabbage | shredded

FOR THE SAUSAGE

• Conecuh sausage links 

FOR THE GARNISH

• Stone Hollow Farmstead Pickled Red Onions

• fresh cilantro | chopped

METHOD

FOR THE BUNS

Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Separate bones & place on the baking sheet. 

Whisk beaten egg with 1 tbsp water. Brush egg wash over the buns. Sprinkle black sesame seeds & salt all over the buns.

Bake until toasted — about 8 minutes. 

FOR THE SLAW

Whisk together vinegar, sugar, mustard, garlic, pepper, & celery seeds. 

Combine cabbage, carrot, & onion in large bowl. Sprinkle with sugar & salt & toss to combine. Let stand 5 minutes & then transfer to a large colander & rinse thoroughly under cold running water.

Transfer vegetables to a salad spinner & spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel & blot mixture dry with more towels. Return to a large bowl. 

Pour dressing over vegetables & toss to coat. Adjust seasonings to taste with salt, pepper, & sugar. 

FOR THE SAUSAGE

Heat a gas / charcoal grill or a grill pan over medium heat. Grill sausages until the ends start to split & they have grill marks on all sides — keep turning. Place in warmed buns & garnish with Stone Hollow Farmstead Pickled Red Onions, slaw, & parsley, to taste.