Skipping over any discussion of why they'd want to screw up good hot dogs and sausages by upscaling them, here's a couple of ideas:
This recipe is sweet rather than hot. It tastes almost identical to the relish they serve and the Charcoal Pits in Delaware. It will keep in the refrigerator for a week without canning so you can skip that step.
PENNSYLVANIA PEPPER RELISH
12 large red peppers
3 Tbs. salt
6 large tomatoes, peeled and chopped
2 large onions, chopped (about 2 cups)
3 cups sugar
1 cup cider vinegar
2 Tbs. mixed pickling spices
Have, seed, and chop peppers. (You should have 9 cups.) Layer with salt in a large glass bowl. Allow to stand at room temperature, stirring several times, 3 hours. Drain peppers well to remove all liquid.
Combine drained peppers, tomatoes and onions in a large kettle – not aluminum.; stir in sugar and vinegar. Tie spices in cheesecloth and crack with a hammer. Add bag to kettle.
Bring to boiling, stirring often. Lower heat; simmer, stirring frequently near the end of cooking time to prevent scorching, 30 minutes, or until mixture thickens. Remove spice bag. Ladle into sterilized jars and process in hot water bath for 10 minutes. Makes 8 (8 oz. jars).
Another idea that would probably satisfy your customer's request would be to make Caponata but chop the vegetables up smaller and pair with Italian sausages.
CAPONATA
1/ 2 cup olive oil
3 cups diced eggplant (3/ 8” cubes), about 1 medium
1 1/ 2 cup coarsely chopped onions
1 cup celery in 1/ 4 “ slices
2 cups chopped fresh tomatoes
3 Tbs. minced garlic
2 Tbs. tomato paste
1/ 4 cup red wine vinegar
12 small stuffed green olives, sliced into thirds
12 black olives, pitted and sliced into thirds
1/ 4 cup small capers, drained
3 Tbs. sugar
1/ 4 – 1/ 2 tsp. crushed red pepper flakes
1/ 2 cup lightly packed minced parsley
1/ 2 tsp. salt
1/ 2 tsp. pepper
In a large skillet, heat the oil. Add the eggplant and saute several minutes until partially soft. Add the onions, celery, Tomatoes and garlic and cook for about 10 minutes, stirring occasionally. Remove from heat, add the remaining ingredients, and toss lightly. Chill until ready to serve. Serve chilled or at room temperature. Notes: Chopped anchovies can also be added. Diced zucchini can be substituted for half of the eggplant. Diced yellow peppers make a colorful addition.
You could also make sauekraut with sauteed chopped onions and grated apples and wine and call it some fancy name for the Polish sausage.
Good luck, dharma dog.
