It so happened that they had really good looking hot Italian sausage. It was a nice day, so I figured I could grill it, have a nice meal outdoors, and enjoy the bottle of Brewer's Art Green Peppercorn Trippel I had picked up. But I wanted a meal a bit more complicated than just sausage on a bun. Preferably involving vegetables. I grabbed some jalapeño for spice and some onion. I wanted something green, so I grabbed some cabbage. I thought maybe I could make some sauerkraut, but that was too complicated, long, and involved ingredients I didn't have. Or at least two of the three, depending on the recipe. So I made German coleslaw.
After starting up the grill, I put the sausage on the grill to cook a little while I cut up the onion and jalapeño. I sliced each in half and brushed some olive oil on the end. I set the onion on the grill, flipped the sausage, and a bit later, set the pepper on the grill. I wasn't going to, but looking at the way the jalapeño was cooking, I flipped them over before I took them off. Everything cooked up fine, but I wish I had sliced the onion before cooking, rather than cutting in half. The caramelized bits were great, but the caramelization didn't penetrate very far.
Once everything was cooked, I piled it on toasted buns. Sausage, coleslaw, jalapeño, mustard, and onion on a bun. It wasn't bad. Stone-ground mustard would have been better, but I only had Dijon. I had the aforementioned problem with the onions. The jalapeños were great though, and the coleslaw gave the contraption a really satisfying crunch.
