Cheesy grilled pizza dogs

Ingredients

• 12 short sausages
• 1 red capsicum (pepper)
• 2 tomatoes
• 1 onion
• 1 head garlic
• Juice of half a lemon
• Olive oil
• 4 demi baguettes
• 150 g shredded mozzarella, or to taste
• 1 tsp dried oregano
• Handful of fresh basil

Instructions

1. Set up your charcoal barbecue with coals in one half, but none on the other.  Light the coals and leave until ash grey.
2. To set up a direct and indirect side on your gas grill. Turn all the burners on and close the lid, when the grill has heated up, turn off one of the burners - this is your indirect side.
3. Wrap the garlic bulb in tin foil and place it along with the whole capsicum, tomatoes and onion (in its skin) over the direct heat and roast for 25 mins.
4. Place the sausages on the indirect side of the grill and cook for 25 minutes with the lid on, turning once during the cooking.
5. Take the veggies off the heat, place them in a glass bowl and cover with cling film. This helps the skins to loosen. Allow them to cool down slightly and then remove the skin from the capsicum (along with the seeds), onion and tomato then cut the top off the garlic bulb and squeeze out the soft  garlic.
6. Blend the roasted capsicum, tomato, onion and garlic with the juice of a half a lemon, a pinch of salt and pepper and a good glug of olive oil (about a tablespoon).
7. When the sausages have cooked, remove from the heat and allow to cool slightly. Then butterfly the sausages and place back on the direct heat to sear the inside.
8. Cut baguettes in half and spread some of the tomato and capsicum sauce on the bottom slices, load them up with the sausages and add some more sauce on top.
9. Top with cheese and a pinch of dried oregano and pop the baguette bottoms back on the grill.
10. Close the lid of the barbecue and cook until the cheese has melted.
11. Top with fresh basil, drizzle with a little olive oil, put the top of the baguettes back on, cut into individual sandwiches and serve immediately.