Nico's Cook In, Cook Out airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves: 4-6
Time: 50 mins
Ingredients
- 10 jumbo sausages
- 1 red pepper
- 2 tomatoes
- 1 onion
- 1 head garlic
- Juice of half a lemon
- 150g shredded mozzarella
- 1 tsp dried oregano
- Handful of fresh basil
- 5 demi baguettes
Method
- Set up your charcoal BBQ with coals in one half, but none on the other. Light the coals and leave until ash grey.
- To set up a direct and indirect side on your gas grill. Turn all the burners on and close the lid, when the grill has heated up, turn off one of the burners - this is your indirect side.
- Wrap the garlic bulb in tin foil and place it along with the whole pepper, tomatoes and onion (in its skin) over the direct heat and roast for 25 mins.
- Place the sausages on the indirect side of the grill and cook for 25 minutes with the lid on, turn once during the cook.
- Take the veggies off the heat and place them in a glass bowl covered with cling film. This helps the skins to loosen. Allow them to cool down slightly and then remove the skin from the peppers, onions and tomato then cut the top off the garlic bulb and squeeze out the soft garlic.
- Blend the roasted pepper, onion and garlic with the juice of a half a lemon and a good glug of olive oil.
- When the sausages have cooked, remove from the heat and allow to cool slightly
- Butterfly the sausages and place back on the direct heat to sear the inside.
- Cut a french baguette in half and spread some of the tomato & pepper sauce on the bottom slice, load it up with the sausages and add some more tomato and pepper sauce on top.
- Top with cheese and a pinch of dried oregano and pop the baguette back on the grill.
- Close the lid of the BBQ until the cheese has melted
- Top with fresh basil, drizzle with olive oil, put the top of the baguette back on, cut into individual sandwiches and serve immediately.
