4 thick beef sausages (520g)
4 crusty, long bread rolls
8 butter lettuce leaves, washed
Mild American mustard, to serve
DILL PICKLE SALSA
¾ cup finely chopped dill pickles
2 ripe tomatoes, deseeded, finely chopped
2 tablespoons finely chopped red onion
1 long green chilli, deseeded, finely chopped
To make salsa, combine all ingredients in a bowl. Mix well.
Heat an oiled, large, barbecue grill plate over a medium to high heat. Add sausages. Cook, turning occasionally, for about 12 minutes, or until browned all over. Remove.
Cut sausages in half lengthways. Return to grill plate, cut-side down. Cook for a further 1 to 2 minutes, or until cooked through. Drain on absorbent kitchen paper. Wipe grill plate clean.
Cut rolls horizontally through the side, without cutting all the way through. Place, cut-side down on same, heated grill plate. Cook for about 1 to 2 minutes, or until lightly toasted.
To serve, place 2 lettuce leaves on the base of each roll. Top with sausages and salsa. Drizzle with mustard.
TIP! Any flavoured sausages can be used for this recipe. Salsa is also delicious served on tacos or burgers. Mustard can be replaced with chipotle aioli.