Compliments of Chef David Schy, www.newtaste.com
Product used in this recipe:
INGREDIENTS:
8 links
| Sausages by Amylu Apple & Gouda Cheese Chicken Sausage, grilled |
| 8 | Soft French onion rolls or poppy seed hot dog buns |
Tomatillo-Corn Relish: 12 oz. or 3 ears
| Corn kernels |
| 8 oz. or 5 each | Tomatillos, peel and medium dice |
| 4 oz. or 1/2 | Green pepper, medium dice |
4 oz. or 1/2
| Red pepper, medium dice |
| 4 oz. or 1/2 | Red onion, medium dice |
1
| Jalapeño pepper, minced |
| 1 Tbsp. | Garlic, minced |
| 1 1/2 cups | Water |
| 1/2 cup | Cider vinegar |
1/2 cup
| Sugar |
| 1 Tbsp. | Dry mustard powder |
1 Tbsp.
| Celery salt |
pinch
| Salt and pepper |
2 Tbsp.
| Yellow mustard |
1/2 tsp.
| Whole coriander seed |
DIRECTIONS:
- Place all ingredients EXCEPT yellow mustard and coriander seed, into stainless steel-lined saucepan and bring to a boil.
- Boil hard for 3 to 4 minutes, or until corn becomes cooked but still crunchy; remove from heat.
- Strain the corn; place in large bowl.
- Return the liquid from corn mixture back into the saucepan; add the whole coriander seed; bring liquid to a bowl.
- While sauce is boiling, add yellow mustard to hot corn mixture in bowl & mix well.
- When sauce has boiled down to thick, bubbly syrup (about 1/2 cup) remove and strain back over corn mixture.
- Toss out the cooked coriander seed; mix the syrup into the corn mixture.
- Refrigerate until cool; best if kept refrigerated overnight.
- To serve: Spoon over hot, grilled Sausages by Amylu Apple & Gouda Cheese Chicken Sausages in buns.
