To grill perfect sausages every time, chef Tim Wiechmann of Cambridge, Massachusetts's Playska uses a method that requires both charring and poaching your sausages on the grill so that they're crispy and super-juicy. Slideshow: More Sandwich Recipes
In a large bowl, combine all of the ingredients. Mix by hand, squeezing the vegetables until the cabbage begins to soften and releases some liquid, about 3 minutes. Pack the cabbage-pepper relish into a 2-quart jar, cover tightly and refrigerate overnight, shaking once or twice.
In a medium bowl, whisk all of the ingredients together and season with salt and pepper.
Light a grill. In a large cast-iron skillet placed directly on the grate, bring 3 cups of the beer to a simmer; it should be at least 1/2 inch deep.
Meanwhile, oil the grate and grill the chorizo over moderately high heat until lightly charred all over, about 6 minutes. Add the chorizo to the beer in the skillet and simmer, turning occasionally, until cooked through, 8 to 10 minutes; add more beer to the skillet as needed.
Return the chorizo to the grill and cook until well-browned, about 6 minutes. Transfer to a work surface and let rest for 5 minutes. Grill the hoagie rolls cut side down until lightly toasted, about 2 minutes. Spread some of the remoulade on the buns and top with the chorizo and relish. Pass the remaining remoulade and relish at the table.
The remoulade can be refrigerated overnight and the relish can be refrigerated for up to 2 weeks.