The Succulent Sausage Sanga

Not a traditional sausage sanga, but a lot more satisfying!

I love sausage sandwiches. They consistently taste good and are quick to make. Here's my take on the humble sausage sanga made fancier.

You won't be disappointed.

Usually a sausage sanga is just a sausage on a piece of bread with onions and BBQ sauce, but I a few extra ingredients to make it extra satisfying, succulent and scrumptious. I also recommend Chef’s Bestest BBQ sauce, which gives it extra depth and flavour. Click here for the recipe:

https://chefsblog.wixsite.com/chefsblog/post/chefs-best-bbq-sauce

Recipe

Makes 2 serves

Ingredients

2 Thin Sausages

2 Brioche Hot dog Buns/Rolls

60 Grams Spanish or Brown Onions

20 Grams Capsicum (Bell Pepper)

10 Grams Ghost or any Spicy Chilli

60 Grams Tasty or Mozzarella Cheese

Directions

In a pan, heat up some oil.

Fry your sausages.

Slice your capsicum(bell pepper), onions and chilies thinly. Set aside.

Thinly Slice your chilli. Set aside.

Your sausages should be briefly cooked on one side. Turn them.

Cook for a minute or two before turning them again.

Grate your cheese.

In another pan, heat up some oil. Then, add your capsicum(bell pepper) and onions.

Turn your sausages one last time.

Put on your hot dog buns in the oven or on a grill. You can set it to ‘toaster mode’ in some ovens. Either way, they won't take long to cook.

Be careful not to burn them. Once the bottoms are nice and crispy, turn them over to toast the tops.

Once the tops are done, place them on a plate or spot to make your sandwiches

Remove your onions and peppers from the heat once the onions look translucent. That means that they have sautéed.

Your sausages should be cooked by now. From start to finish, it should take about 10-15 minutes.

Place sausages in the buns/rolls.

Then spread the cheese over them.

Spread the onions and capsicum (bell peppers) over them.

Spread the chilli over them.

I like to round it all off with a dashing of my BBQ sauce. Enjoy!