Huey's Italian Sausage Dog

Name: Huey's Italian Sausage Dog
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 6 well-flavoured thick sausages; 1 (200 g) jar chargrilled red capsicums; 4 garlic cloves, crushed; 1/2 red onion, cut into wedges; 6 pitted black olives, finely sliced, kalamata are the tastiest; 1 cup italian tomato, cooking sauce; salt, to taste; fresh ground pepper, to taste; 10 leaves fresh basil; olive oil; 2 French baguettes; grated mozzarella cheese or tasty cheese; grated parmesan cheese

(7)

Recipe by bluemoon downunder

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.

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READY IN: 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

6

well-flavoured thick sausages
1

(200 g) jar chargrilled red capsicums
4

garlic cloves, crushed
¹⁄₂

red onion, cut into wedges
6

pitted black olives, finely sliced, kalamata are the tastiest
1

cup italian tomato, cooking sauce
salt, to taste
fresh ground pepper, to taste
10

leaves fresh basil
olive oil
2

French baguettes
grated mozzarella cheese or tasty cheese
grated parmesan cheese

DIRECTIONS

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.

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