This South American staple is a not for the faint-hearted but certainly for the hungry! We've upgraded it using a pork steakhouse sausage, and this roasted red pepper relish further accentuates the meatiness and mouthwatering flavor.
Pork Steakhouse Sausage, thawed
QTY 1 lb.
WFF Baguettes
QTY 2
Yellow Onion, diced
QTY 1
Olive Oil
QTY 2 Tbsp.
Jar Roasted Peppers, diced
QTY 12 oz.
Garlic Clove, minced
QTY 1
Fresh Parsley, chopped
QTY 1 Tbsp.
Heat oil over medium heat. Add diced onions and cook until caramelized, about 10 minutes. Transfer to a bowl and add the rest of the ingredients for the relish. Set aside.
Preheat a grill to medium-high temperature. Grill sausages for 2-3 minutes per side making sure they have some grill marks. Reduce heat to medium-low and grill for an additional 12 minutes turning sausages often for even cooking.*
Bake baguette according to directions on the package. Remove from oven and cut into 5” segments. Slice in half horizontally without cutting all the way through.
Place whole sausage into each baguette section and serve with roasted pepper relish on top. *USDA recommends cooking raw sausage to a minimum internal temperature of 160°F.
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