Hot links are paired with chow chow, a bright, vinegary Southern relish, in this Juneteenth cookout classic.
1 medium Kirby, hothouse, or other unwaxed cucumber , cut into large pieces1 small sweet onion , cut into large piecesHot links, a type of smoky-spicy beef or pork sausage, are a mainstay at Texas barbecues. Purists might turn up their nose at the thought of adding anything to hot links, but chef andco-author Taffy Elrod recommends topping them with chow chow, a crisp, piquant relish of quick-pickled cabbage, cucumber, and bell pepper that’s popular in the South.
In the food processor, pulse the bell pepper, onion, and jalapeño until coarsely chopped. Scrape into the bowl with the vegetable mixture. Stir in 1 teaspoon of the salt, then cover tightly with plastic wrap and refrigerate for 8–24 hours.Drain the vegetables through a fine-mesh strainer, pressing on the vegetables with your hands to squeeze out as much liquid as possible. Set aside to continue draining while you make the dressing.
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