INGREDIENTS

• The Lottie (1 Pack)
• 1 pack brioche buns

Zucchini Relish:

• 4 green zucchini, small diced
• 1 small onion, diced
• 1 red bell pepper, small diced
• 1 orange bell pepper, small diced
• 2 tbsp salt
• 2 cups apple cider vinegar
• 1 cup sugar
• 2 tsp mustard seeds
• 2 tsp turmeric powder
• ½ tsp ground coriander 
• ½ tsp red pepper flakes

Roasted Garlic 'Aioli'

• 1 head garlic, top sliced off
• 2 cups mayonaise

INSTRUCTIONS

1. Salt the vegetables (2 hours). In a large bowl, toss the diced zucchini, onion, and red and orange bell peppers with 2 tablespoons salt. Cover with cold water and let stand at room temperature for 2 hours.
2. Make the relish. Drain and rinse the vegetables, then transfer to a medium saucepan. Add 2 cups apple-cider vinegar, 1 cup sugar, 2 teaspoons mustard seeds, 2 teaspoons turmeric, ½ teaspoon ground coriander, and ½ teaspoon red-pepper flakes. Bring to a boil, reduce to a brisk simmer, and cook 10–15 minutes, until the liquid has reduced by roughly half and the vegetables are tender. Cool; refrigerate up to 2 weeks.
3.  Roast the garlic. Heat the oven to 325 °F. Cut the top from the garlic head, drizzle with olive oil, wrap tightly in foil, and roast until soft and fragrant, about 30 minutes. Let cool, squeeze the cloves onto a cutting board, and mash to a smooth paste.
4. Prepare the aioli. In a small bowl, stir the roasted-garlic paste into 2 cups mayonnaise until fully combined. Cover and chill.
5. Cook the sausages. Grill or pan-sear the Lottie links over medium heat, turning occasionally, until browned and heated through, about 8 minutes. Toast the brioche buns during the last minute or two.
6. Assemble. Spread the roasted-garlic aioli on each bun, add a Lottie sausage, and top generously with the zucchini relish. Serve immediately.