Name: Beef Hot Links With Chowchow and Gold Sauce
Yield: 8-10 servings
Ingredients: 4 garlic cloves, smashed; 2 cups apple cider vinegar; ½ cup granulated sugar; ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt; ½ small head of cauliflower, cut into ½" pieces; 1 medium red bell pepper, ribs and seeds removed, cut into 1" pieces; 1 medium green bell pepper, ribs and seeds removed, cut into 1" pieces; 4 celery stalks, sliced 1" thick; 1 medium carrot, peeled, sliced ½" thick; 1 Tbsp. vegetable oil; ½ medium onion, thinly sliced; 1 garlic clove, smashed; 1 tsp. ground ginger; ½ tsp. cayenne pepper; 1 cup low-sodium chicken broth; ¼ cup apple cider vinegar; ¼ cup Dijon mustard; ¼ cup (packed) dark brown sugar; 2 Tbsp. unsalted butter; 2 tsp. hot sauce; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 2 12-oz. packages beef hot links; 12 slices white bread

Photographs by Mamadi Doumbouya, food styling by Pearl Jones, prop styling by Shannon Maldonado

Omar Tate, chef-owner of the pop-up dinner series Honeysuckle, dresses up store-bought Johnsonville beef hot links with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow, which he makes himself or buys from Wanda’s Cooking. Stacks of squishy, untoasted white bread go on the side—a kind of edible plate ideal for soaking up flavor.

Recipe notes

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