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Red Bell Pepper & Sausage Loaf

Barbecue.Master's picture
  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).

Recipe Summary

Side Dish

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Red Bell Pepper & Sausage Loaf Recipe