2 Andouillette sausage pieces
1 Crusty hoagie roll
2 tb Mayonnaise
1/2 c Mixed baby greens
1/4 c Onion Apple Relish
ONION APPLE RELISH:
3/4 c White sugar
1/2 c Cider vinegar
1 tb Salt
1/4 ts Ground allspice
1 Bay leaf
1 ts Dried thyme
1 ts Orange zest; minced
1 tb Yellow mustard seeds
1/4 ts Crushed red pepper
1 ts Garlic; minced
3 c Yellow onions; diced 1/4"
3 c Granny Smith apples; peeled,
-diced 1/4"
1/2 c Dried sweetened cranberries;
-coarsely chopped
Split sausage in half and grill until done, about 2 minutes each
side. Split roll; lightly toast. Spread bottom half of roll with
mayonnaise. Place sausage on roll. Top with lettuce and relish.
Onion Apple Relish:
Combine first 10 ingredients in heavy saucepan. Place over high
heat and bring to boil. Boil for 5 minutes until reduced slightly.
Add onions and apples. Stir well to combine, then reduce heat to
medium high. Cook, stirring often to prevent scorching, for
15 minutes, until liquid has reduced to a syrup-like consistency.
Stir in dried cranberries. Cool in shallow pans, then store in the
refrigerator.
