Caprese Chicken Sausages with Relish and Basil Aioli

Caprese Chicken Sausages with Relish and Basil Aioli

Enjoy these bright, summery toppings for Gilbert's Caprese Chicken Sausages

Recipe by A Bright Moment
Ingredients

For the sausages:

  • 4 links Gilbert's Caprese Chicken Sausage

For the relish:

  • 1 stalk celery, diced
  • 1 carrot, diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 sweet onion, diced
  • 1/2 c green olives, pitted and diced
  • 2 serrano chiles, diced
  • 2 tsp oregano
  • 1 tsp red pepper flakes
  • 3/4 c white vinegar
  • 1/4 c olive oil
  • Salt and black pepper, to taste

For the basil aioli:

  • 1/4 c fresh basil, about one large handful
  • 1 tbsp. garlic, about 2-3 cloves
  • 2 egg yolks
  • 2 tbsp. lemon juice
  • 1/2 tsp. kosher salt
  • 1/2 cup olive oil
Instructions

For the relish:

  1. Toss together all the diced vegetables in a large bowl.
  2. Mix 2 cups of water with 1/4 cup salt, stirring until the salt has dissolved. Pour the salt water over the vegetables.
  3. Cover and refrigerate for at least 3 hours to overnight.
  4. Drain any excess liquids from the bowl, then toss with the oregano, red pepper flakes, white vinegar, olive oil, salt, and black pepper.
  5. Transfer to an airtight container, and let marinate for at least 12 hours and up to 2 days.

For the basil aioli:

  1. Add the basil, garlic, yolks, lemon juice, and salt into a food processor. Pulse 2-3 times to combine.
  2. Turn processor on low speed, and slowly pour in olive oil. Continue to process until a creamy aioli forms, about 1-2 minutes, scraping sides as necessary.
  3. Transfer to an air tight container and store in the refrigerator until ready to use.
  4. Assemble hot dogs with the basil aioli and relish to your liking. Enjoy!