The Frankfurterburger - Sutter Home Family Vineyards

Ingredients

• 1½ pounds freshly ground beef chuck
• ½ pound Johnsonville Hot Italian Sausage (uncased)
• 6 cloves garlic (minced)
• 2 tablespoons garlic salt
• 1 tablespoon liquid smoke (hickory)
• 1 tablespoon Lea & Perrins Worcestershire Sauce
• ½ tablespoon Tabasco pepper sauce
• 1 tablespoon black pepper (freshly ground)
• 3 tablespoons sweet pickle relish
• 3 tablespoons pickled jalapeno slices (finely chopped)
• 6 drops green food coloring
• 12 slices applewood-smoked bacon (hickory-smoked bacon may be substituted)
• 1 cup (2 sticks) unsalted butter (melted)
• ½ cup Colavita extra virgin olive oil
• 6 submarine sandwich rolls (split, but left hinged together along one side)
• 3 tablespoons Dijon mustard
• 2 cups alfalfa sprouts (or broccoli sprouts may be substituted)
• 3 tablespoons white onion (coarsely chopped – 1/4 inch dice)
• 24 kosher dill pickle slices (sliced on a bias, 1/8 inch thick, from 3 medium-size whole pickles)
• 18 vine-ripe tomato half-slices (sliced 1/4 inch thick, then halved, from 3 medium-size tomatoes)
• 3 tablespoons yellow American mustard (in a squirt bottle)
• 3 tablespoons red onion (coarsely chopped – 1/4 inch dice)
• 6 tablespoons feta cheese (crumbled)
• 3 teaspoons celery salt
• 1 ½ teaspoons black pepper (freshly ground)