|1||red pepper chopped or cut into wedges for grilling||1|
|2 tbsp||extra virgin olive oil (EVOO)|
|1 tbsp||Montréal steak spice||125 mL|
|Woolwich Dairy Original Chevrai goat cheese||300 g|
|4||Italian bread rolls, split lengthwise, toasted||4|
Toss red pepper with EVOO and Montreal steak spice; place the peppers in a grilling basket and lay on your BBQ grill at moderate heat – turning a few times so the bottoms do not burn (approx. 15 minutes). Remove from grill and immediately toss with goat cheese. Cover and set aside.
Heat grill to medium-high heat. Add sausage; cook 8-10 min. or until cooked through (170ºF), turning after 5 min. Remove sausage from grill; cover to keep warm.
When sausages are nearing completion, place buns on grill and toast until lightly golden.
Cut sausages into slices. Place chorizo in the bun and top with goat cheese and roasted red pepper mix.
Source: Woolwich Dairy