Ingredients:

Baguette from Rose's

Sausage - Organic Island Made from Bill Patterson at Chimayo's.  One sausage per person.

Red Bell Pepper

Olive Oil

Capers

Lopez Larry Mustard

Slice the baguette lengthwise, but not quite all the way through, keeping one side intact.  And then again cut across to be the same length as the sausages.

I like to roast my own bell peppers myself, but the bottled peppers in the market are great, too.

Slice the pepper lengthwise into thin strips. 

Add a teaspoon or so of olive oil to a saucepan. Low heat.

Pour in the sliced peppers into the pan
Add a Tablespoon of capers.

Cover.  When the peppers are limp, they are done. about 15-20 minutes.

Boil the sausages in beer until they are done. 10 -15 minutes

Slice the sausage  in large diagonal slices. 

Throw the slices in the bell pepper pan to give it the grilled effect.

I like to remove a little bit of the bread out of the baguette..  The sandwich doesn't fall apart. 

Smear the baguette with the mustard of your choice.  I prefer Loprz Larry's Jalapeno Mustard for this sandwich.  There is always the Smokey Chardonnay or the Garlic Red Onion Mustard, too  And for an extra kick, Lopez Larry makes pickled garlic that is not to be believed.  It is like candy.

Available at Wood's Cove Is is also availble on the GoneBeachy website:

http://www.gonebeachy.com/ourislandsdelicacies.html

I like to remove a little bit of the bread.  The sandwich doesn't fall apart. 

Place the sausage slices on the bagette. Add the bell pepper.  Wrap in parchment paper, so the crust stays crunchy. 

Other options:

Bar-B-Que at home.  Leave the sausage whole and grill on the bar-b-que.

Grilled wedge of Napa Cabbage or Red Cabbage.  Slice into thin wedges. Drizzle with bit of olive and sprinkle salt and pepper. Grill cabbage just enough  to take the "raw" out of the cabbage..  Then pour a drizzle of good balsamic vinegar on top.

Place the wedge next to the sausage.

Please email us with your comments and ideas.

gonebeachy@gmail.com