Step 1

1 Make the chow-chow: In a food processor, combine the tomato, onion, green and red bell peppers, the serrano and celery and pulse until finely chopped

Step 2

2 Add the cabbage and salt and pulse 4 to 5 times, or until the cabbage is finely chopped

Step 3

3 Add to a nonreactive bowl, such as glass, stir to combine, then cover with plastic wrap or a large plate and refrigerate for at least 4 hours and up to overnight

Step 4

4 Strain the mixture in a colander set over a bowl and reserve the excess liquid

Step 5

5 In a small skillet over medium heat, toast the mustard seed, celery seed, allspice, turmeric and mustard powder, stirring frequently, until fragrant, about 2 minutes

Step 6

6 Remove from the heat and transfer to a small bowl

Step 7

7 In a medium saucepan over high heat, combine the vinegar with 1/2 cup of the reserved vegetable liquid and bring to a boil

Step 8

8 Stir in the sugar and toasted spices until the sugar dissolves, bring to a boil and cook until the mixture reduces slightly, about 3 minutes

Step 9

9 Add the vegetables and cook, stirring frequently, until the mixture returns to a boil, 2 to 3 minutes

Step 10

10 Reduce the heat as needed to maintain a simmer and cook, uncovered, until the mixture reduces by about a third, about 20 minutes

Step 11

11 Remove from the heat and let the chow-chow cool to the touch, about 15 minutes, then transfer to an airtight container and refrigerate until needed

Step 12

12 Grill the sausages: If using a gas grill with two burner zones, preheat one zone to medium about 15 minutes before grilling

Step 13

13 Leave the other zone off

Step 14

14 If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are red hot, dump them into your grill

Step 15

15 Add more charcoal

Step 16

16 When all the coals have turned gray but are still very hot, about 15 minutes, your grill should be medium hot

Step 17

17 (Use a grill thermometer or test the heat by holding your hand, palm-down about 5 inches from the grill

Step 18

18 If you can hold it there for 4 to 5 seconds, the heat should be medium heat, or about 350 degrees

Step 19

19 ) Then, scoot the coals to one side, leaving the other side empty

Step 20

20 Replace the cooking grate

Step 21

21 Cover the grill

Step 22

22 Lightly brush or rub the hot links with the oil, place over indirect heat on the grill, cover and cook for about 10 to 15 minutes, flipping halfway through, until an instant-read thermometer inserted in the center of a hot link registers 150 degrees

Step 23

23 Once cooked through, move the links over to the direct-heat side and sear until an instant-read thermometer registers 160 degrees, 1 to 2 minutes

Step 24

24 Watch them closely, turning them so they don’t burn

Step 25

25 Fat may drip into the coals causing flare-ups; be careful

Step 26

26 Remove the links from the grill and let them rest for a few minutes

Step 27

27 Meanwhile, brush the buns lightly with butter and place them cut-side down on the grill, directly over the coals, until toasted, a few seconds to 1 minute

Step 28

28 Watch the buns closely so they don’t burn

Step 29

29 Add a hotlink to each warm bun, dress with the chow-chow and serve