Chorizo Sausage, Roasted Garlic Aioli, Pickled Cabbage, Niagara Gold, Challah Bun

Chorizo Sausage, Roasted Garlic Aioli, Pickled Cabbage, Niagara Gold, Challah Bun

4 Chorizo Sausage
2 Egg Yolks
¼ L Canola Oil
2 T Roasted Garlic
1 T Honey
1 T Lemon Juice
1 T Dijon
Salt and Pepper
¼ Red Cabbage
(sliced)
1 L Water
1 Cup Cider Vinegar
1 Cup Honey
1 Cup Salt
1 Cup Icewine
1 T Mustard Seeds
1 T Peppercorns
1 Bay Leaf
Thyme Stems

8 Slices Upper Canada Niagara Gold
4 Challah Buns (any Kaiser style bun will work)

Pick up your favourite Chorizo sausage form your local butcher. We make our own sausage at the restaurant, but have always loved Cumbrae Farms’ Chorizo sausage as well.

To make the Roasted Garlic Aioli, place egg yolks, roasted garlic, honey, lemon juice, Dijon, salt and pepper in a food processor and combine thoroughly. With the processor still running, very slowly add the canola oil until the aioli comes to the right consistency.

For the pickled cabbage, add all ingredients except for the cabbage to a large pot. Bring to a boil, turn down to a simmer and add the cabbage. Simmer for 5 minutes, then allow to cool naturally. Place in a fridge overnight. The next day, strain off the liquid.

To assemble sandwich, slice chorizo sausage onto toasted Challah buns spread with Garlic Aioli. Top with sliced Niagara Gold, and finish with pickled red cabbage. Enjoy!

Wine Pairing:
Vineland Estates Winery
2013 Field H Chardonnay Musque