Prep 10 mins
Cook 15 mins
My adaptation of Huey's Italian version of the classic "hot" dog. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar.
- 6 well-flavoured thick sausages
- 200 g jar chargrilled red capsicums
- 4 garlic cloves, crushed
- 1 red onion, cut into wedges
- 6 pitted black olives, finely sliced, kalamata are the tastiest
- 236.59 ml italian tomato, cooking sauce
- salt, to taste
- fresh ground pepper, to taste
- 10 leaf fresh basil
- olive oil
- 2 French baguettes
- grated mozzarella cheese or tasty cheese
- grated parmesan cheese
- Preheat the grill.
- Blanch the sausages in simmering water until just firm to the touch; drain well.
- Heat 1 tablespoon of oil from the capsicums in a large pan and gently sauté the garlic and onion until they have softened but not browned.
- Add the olives, the capsicums, the tomato cooking sauce and the seasonings. Mix well and cook until thickish. Then stir in 8 torn basil leaves.
- While the sauce is cooking, pan fry the sausages in a thin layer of oil in another pan until they are golden brown.
- Then cut the two baguettes into three pieces about the length of the sausages; make cuts in the centre (but NOT right through) and insert a sausage topped with the sauce inside each piece of the baguette.
- Place on the sausage-filled baguettes on a baking tray, top with cheeses and grill until golden and bubbling.
- Serve with a garnish of basil.
I love Italian Sausage, so I knew I'd love this. I made exactly as directed, but when looking at the sauce I decided to scoop out some of the onions....my onion must have been much larger than bluemoon's onion! Even after taking half the onion out, I had too much onion. (This isn't the recipe's fault...onions are onions, they come in different sizes...mine must have been huge!) In the future, I will make some garlic butter, and baste the bun with it before putting the sausage on it. I'll leave out more of the onion and omit the olives...I just didn't think the olives were right for the taste of the rest of the dish. Made for Everyday is a Holiday tag!
This was absolutely AMAZING!!! I served this today on some really fresh crusty French bread for football munchies. I love salsiccia and this is one of the best ways I have had it. I know we will be having this again, and often. Thanks for sharing. ~Sue
We love Italian sausage dogs and have them often. This was different in that of the black olives and parmesan cheese. I could not find capsicums so I went with green bell peppers and also a yellow onion. We really enjoyed the flavor of the extra basil and garlic, which was also in our homemade sauce. We didn't care for the olives, but the parmesan was a wonderful change and we will be adding that from now on. :)