Grilled Sausage Sub
There’s something special about a grilled cheese sanga, but if you’re looking for a tasty snack or a quick lunch, you’ve got to try this grilled sausage sub. Finish it off with a dash of zesty chimichurri sauce and you can’t go wrong!
what you need
- 1 pack Three Aussie Farmers Louisiana Sausages, casings removed
- 2 small French sticks
- 8 slices gouda cheese
- 1 cup fresh parsley leaves, chopped
- ½ cup fresh coriander leaves, chopped
- 4 cloves garlic, crushed
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ tsp. salt flakes
- 1 red chilli, chopped
- ½ red onion, finely diced
how to make it
- Slice French sticks in half lengthways and press a hollow well into each half.
- Fill each well with slices of cheese.
- Take sausage meat and press into the well on top of the cheese.
- On a heated grill, place filled French stick halves onto the hotplate and cook for 10-15 mins or until sausage meat has cooked.
- Make chimichurri sauce by combing parsley, coriander, garlic, olive oil, red wine vinegar, salt, chilli and red onion in a bowl. Let the flavours infuse for 15 mins.
- Cover subs with chimichurri sauce and slice into fingers.
- Serve and enjoy!
Dan & Steph’s love affair with American BBQ goes way back, and this Louisiana style snag is true to its Southern United States origins.
Packed with traditional Cajun flavours like garlic, paprika and thyme – it has a mild spice kick and a load of flavour to make your next barbie something special!
