INGREDIENTS

• 1 pack of The Lottie
• Toasted buns 

Calabrian Aioli

• 1 cup mayonnaise
• 1 tbsp chopped Calabrian peppers in oil (Divina recommended)
• Optional: splash of honey or rice wine vinegar, to taste

Pickled Peppers & Onions & Brine 

• 1 red pepper, thinly sliced
• 1 onion, thinly sliced
• 1 quart rice wine vinegar
• ½ cup warm water
• 1 cup white sugar
• 2½ tbsp salt
• 1 tsp chile flakes
• 1 tsp mustard seeds

DIRECTIONS

Make the Calabrian Aioli:

• In a small bowl, mix together mayonnaise and chopped Calabrian peppers. 
• Taste and adjust with a splash of honey or rice wine vinegar, if desired. Set aside.

Pickle the Peppers & Onions: 

• In a saucepan, combine rice wine vinegar, warm water, sugar, salt, chile flakes, and mustard seeds. 
• Heat until sugar and salt dissolve.Place sliced peppers and onions in a heatproof container. 
• Pour the brine over the top, making sure everything is fully submerged. Let cool, then refrigerate until ready to use.

Grill & Assemble: 

• Heat & serve the Lottie your favorite way (check out our FAQs for tips)!
• Serve sausages topped with peppers and onions, and a generous spread of calabrian aioli.

Notes:

• Pickled peppers & onions can be made ahead and stored in the fridge.