The Succulent Sausage Sanga

Not a traditional sausage sandwich (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 add 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 but it's OK to use store bought BBQ Sauce.

RECIPE

Makes 2 Sandwiches

Preparation & Cooking Time: Roughly 30 Minutes

2 Thin Sausages

2 Brioche Hot dog Buns/Rolls

60 Grams Spanish or Brown Onions, Thinly Sliced

20 Grams Capsicum (Bell Pepper), Thinly Slcied

10 Ghost chilies, or any spicy variant. Thinly Sliced   

60 Grams Tasty Chedar or Mozzarella Cheese, Grated (Shredded)

Oil for Cooking

Chefs Bestest BBQ Sauce to Taste, RECIPE HERE:

INGREDIENTS

DIRECTIONS

Slice the peppers, onions and chilies thinly and grate the cheese. Set aside.

In a pan, heat up some oil on medium heat. Start Frying the sausages. Turn them every few minutes for 10 minutes.

In another pan, heat up some oil on medium-high heat. Add the chilli, capsicum (bell pepper) and onions.

Put on the 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 the onions and peppers from the heat once the onions look translucent. It should take around 5 minutes. 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. I like to put cheese between the hot sausages and veggies so that it’s slightly melted. Spread the onions and capsicum (bell peppers) over the cheese. Spread the chilli over the onion and capsicum (bell pepper).

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