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Ingredients
- 1 kg glazed sausages
- 2 50 g bags of corn chips, lightly crushed
- 1 237 ml tomato salsa
- 2/3 cups grated cheddar cheese
Directions
- Start cooking your sausages. When done, slit each sausage almost completely through. Open slit, sprinkling in some of the corn chip pieces, spoon in a generous amount of salsa, and top with grated cheese. Return to the barbecue grill plate. Prop up so as not to spill filling.
- Cover with lid or hood and cook until cheese melts, about 1 minute.
Source: Now You’re Cookin’: Barbecue
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