Berkshire Bangers & Pickled Peppers

Directions

Prep time: 30 minutes + 1 hour pickling time
Total time: 2 hours
Serves: 5

• To make the pickles, place vinegar, sugar, garlic and salt in a small pot and bring to a boil. Put sliced jalapeños into a glass jar or container, pour boiling vinegar mix over jalapeños and let sit for at least 1 hour before using.

  Tip: When slicing the jalapeños, you can keep the seeds or remove them, depending on how hot a pickle you like. The seeds hold most of the spice. Any unused pickled jalapeños can be stored in the fridge in their brine for about three to four weeks.

• To make the slaw dressing, combine mayonnaise, vinegar, honey, salt and pepper in a large bowl. Dress cabbage, cauliflower, red onion, carrots, raisins and dill with desired amount of dressing. Mix thoroughly, cover and chill until ready to eat.
• Preheat grill to medium-low. Grill bangers, allowing some char and col our to develop. Cook until juices run clear when pierced with a small knife and until they register 71°C (160°F) internally on an instant-read thermometer.
• Heat beans in a pot or use at room temperature.
• To serve, place a sausage in a bun and add beans, pickled jalapeños and cheese. Serve with slaw on the side or on top.