Omar Tate, chef-owner of the pop-up dinner series Honeysuckle, dresses up store-bought Johnsonville beef hot links with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow, which he makes himself or buys from Wanda’s Cooking. Stacks of squishy, untoasted white bread go on the side—a kind of edible plate ideal for soaking up flavor.
Recipe information
Yield
8-10 servings
Ingredients
ChowChow
Sauce and assembly
Preparation
Chowchow
Step 1
Bring garlic, vinegar, granulated sugar, salt, and 2 cups water to a boil in a medium saucepan. Add cauliflower, bell peppers, celery, and carrot and simmer until crisp-tender, 6–8 minutes. Let cool. Cover and chill in pickling liquid at least 12 hours.
Step 2
Do ahead: Chowchow can be made 3 weeks ahead. Keep chilled.
Sauce and Assembly
Step 3
Heat oil in a medium saucepan over medium-high. Cook onion and garlic, stirring occasionally, until tender, about 3 minutes. Add ginger and cayenne; cook, stirring, until fragrant, about 30 seconds. Add broth, vinegar, mustard, and brown sugar. Bring to a simmer; cook until flavors meld, about 5 minutes. Let cool 10 minutes.
Step 4
Transfer to a blender; purée until smooth. With motor running, add butter 1 Tbsp. at a time; blend until sauce is thick and glossy. Add hot sauce and salt.
Step 5
Prepare a grill for medium-high heat. Grill links, turning over halfway through, until heated through, about 4 minutes. Transfer to a platter. Serve with sauce, bread, and chowchow.
