Red Bell Pepper & Sausage Loaf Recipe
Over the years I perfected the art of making this Red Bell Pepper & Sausage Loaf which was taught to me by my elders. Serve this tasty Side Dish as often as you like! There's no point pondering anymore, try out this Red Bell Pepper & Sausage Loaf right now!
Ingredients
6 mild Italian sausages (1 1/4 to 1 1/2 lbs. total)
1/4 cup butter or margarine
1 clove garlic, minced or pressed
1 long loaf (1 lb.) French bread, cut in half lengthwise
2 large red bell peppers, seeded and cut into 1 1/2 inch strips
6 ounces sliced mozzarella, provolone, or jack cheese
Prepared mustard
Directions
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).
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).
