Sweet pineapple relish and mango mustard are perfect foils for spicy linguica sausage.
Ingredients
- 3 tablespoons apple cider vinegar
- 3/4 teaspoon granulated sugar
- 1 teaspoon fresh lime juice
- 1/2 teaspoon whole-grain mustard
- 1 clove garlic clove, minced
- 2 tablespoons vegetable oil
- 3/4 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (20-ounce) can crushed pineapple, undrained
- 3/4 cup spicy brown mustard (such as gulden's)
- 1/4 cup mango puree
- 2 teaspoons honey
- pinch of grated lime zest plus 1 tablespoon fresh juice
Instruction
- Stir together vinegar, sugar, lime juice, mustard, and garlic in a small bowl or measuring cup. Set aside.
- Heat oil in a large skillet over medium. Add onion, bell pepper, salt, and black pepper; cook, stirring occasionally, until soft, about 4 minutes. Add vinegar mixture, stirring to scrape up any browned bits from bottom of skillet. Add pineapple with juices; cook on medium-high, stirring often, until most of moisture is cooked out, about 15 minutes. Remove from heat, and let cool until room temperature, about 30 minutes. Cover and refrigerate until ready to use.
- Whisk together mustard, mango puree, honey, and lime zest and juice in a small bowl. Set aside.
- Insert a skewer lengthwise through center of each sausage. For each sausage, position a knife at a slight diagonal on 1 end of sausage. Cut to meet skewer, and slowly rotate sausage to create a spiral score down length. Remove skewer.
- Preheat grill to high (450°F to 500°F). Place sausages on oiled grates; grill, uncovered, turning often, until slightly charred and sausages begin to open up along spiral, 10 to 15 minutes. Serve on steamed hotdog buns with Pineapple Relish and Mango Mustard.
