Red Bell Pepper & Sausage Loaf
|Mild italian sausage||1 1⁄2 Pound (6 Sausages)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|French bread loaf||1 Pound, cut in half lengthwise (1 Long Loaf)|
|Red bell peppers||2 Large, seeded and cut into 1 1/2 inch strips|
|Sliced mozzarella/Provolone / jack cheese||6 Ounce|
|Prepared mustard||1 Teaspoon|
Prick sausages in several places; then place in a wide frying pan and add enough water to cover.
Bring to a boil over high heat; reduce heat to low, cover, and simmer for 5 minutes.
Drain sausages and set aside.
Melt butter in a small pan over medium heat; stir in garlic.
Drizzle garlic butter evenly over cut side of each bread half; set aside.
On a sturdy metal skewer at least 12 inches long, thread sausages alternately with bell pepper strips, running skewer through center of each sausage and pepper strip.
Place skewer on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning occasionally, until sausages are well browned on outside and hot throughout; cut to test (5 to 8 minutes).
Near end of cooking time, set bread halves, cut side down, on grill.
Cook, watching carefully, just until bread is streaked with brown (1 to 2 minutes).