Amp up your next sausage grill-out with a range of homemade toppings. Each of these twists on classic condiments comes together without much fuss. Look for Korean kimchi and gochujang (hot pepper paste) at an Asian grocery store.
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8 sausages, such as duck, wild boar or pork
8 milk, egg or pretzel hot-dog buns
3 seedless mini-cucumbers
²/³ cup rice-wine vinegar
¹/³ cup water
1 tbsp kosher salt
1¼ tsp black peppercorns
¾ tsp coriander seed
720 ml jar strained tomatoes
½ cup thinly sliced kimchi
¼ cup white-wine vinegar
¼ cup brown sugar, preferably cane sugar
2 tbsp tomato paste
1 cup mayonnaise
2 tbsp gochujang (Korean hot pepper paste)
or chili-garlic sauce
2 green onions, finely chopped
To make the quick pickles, slice cucumbers into ¼-inch rounds and pack into a sterilized 2-cup jar with a resealable lid and ring. Place remaining pickle ingredients into a small saucepan and set over medium heat. Bring almost to a simmer and pour over jarred cucumbers. Let cool completely. Pickles will keep well, sealed and refrigerated, for a week.
To make the kimchi ketchup, place all the ketchup ingredients in a medium saucepan and set over medium heat. Cook, stirring occasionally, until flavours infuse, reducing heat if needed. Let cool completely. Kimchi ketchup will keep well, covered and refrigerated, for a week.
To make the mayonnaise, stir mayo with gochujang and onions in a small bowl. It will keep well, covered and refrigerated, for 3 days.
To assemble the haute dogs, preheat barbecue to medium-high heat. Oil grill. Barbecue sausages, turning occasionally, until cooked through (10 to 15 minutes).
Serve the sausages in the buns with pickled cucumbers, kimchi ketchup and gochujang mayo as condiments.