Beer-braised smoked sausage, grilled corn relish, Tobasco gastrique

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Still trying to recover from the worst awards show since the Vicksburg High School graduation on TV23, my remote control usage was out of control last night. I flipped past the Travel Channel and see Adam Richman eating a hot dog topped with cole slaw, barbeque sauce, and pickled okra. Somehow, a grown, sweaty man eating a 3 pound hot dog and the sound of Gord Brody banging on a keyborad inspired me to raid the leftovers in the fridge. I ended up with most of the elements of the standard hot dog, well, except for the buns.

BEER-BRAISED SMOKED SAUSAGE WITH GRILLED CORN RELISH, CREOLE MUSTARD CREAM, AND TOBASCO GASTRIQUE

2 links, smoked sausage
½ bottle of beer
1 clove garlic
grilled corn relish, recipe follows
Creole mustard cream, recipe follows
Tobasco gastrique, recipe follows
cheese grits
(Yield: 2 servings)

1. Place sausage in a skillet set over medium-high and brown all sides.
2. Add beer and garlic to pan, and bring to a boil.
3. Reduce heat to simmer, cover, and braise sausage until cooked through, about 5 minutes per side.
4. Serve sausage, grilled corn relish, and Creole mustard cream over Tobasco gastrique and cheese grits.

Grilled corn relish
1 ear corn
2 Tablespoons extra-virgin olive oil
1 teaspoon cumin
1 teaspoon pepper
1 teaspoon Creole seasoning
¼ small red onion, diced
¼ green bell pepper, diced
2 Tablespoons chopped fresh parsley
1 jalapeno, seeded and minced
1/4 teaspoon sugar
1 teaspoon apple cider vinegar

1. Preheat grill to medium-high.
2. Brush the corn with 1 tablespoon of olive oil and season with the cumin, Creole seasoning, and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
3. Combine the remaining 1 tablespoon extra-virgin olive oil, bell pepper, onion, parsley, jalapeno, sugar, and vinegar and season with salt and pepper.
4. Slice the corn kernels off the cob and toss with the relish. Cover and refrigerate for at least 30 minutes.

Creole Mustard Cream
1 Tablespoon Creole mustard
1 Tablespoon Dijon mustard
1 Tablespoon sour cream

1. Combine all ingredients and refrigerate for at least 30 minutes.

Tobasco Gastrique
¼ cup Tobasco hot sauce
¼ granulated sugar
1 Tablespoon apple cider vinegar

1. Combine Tobasco, sugar, and vinegar in a saucepan.
2. Stirring occasionally, reduce over medium heat until the sauce has thickened enough to coat the back of a spoon, approximately 8-10 minutes.