bateau chair saucisses beurre sriracha ail noir firebarns bbq
30 minutes • 4-6 servings (starter)

Sausage Meat & Black Garlic Butter BBQ Boat

Baguette boat stuffed with Italian sausage, Monterey Jack cheese, and BBQ black garlic butter, spiced up with Firebarns Black Garlic Sriracha. A delicious, spicy recipe, perfect for sharing.

Ingredients

Boats

  • 1 baguette
  • Meat from 6 mild Italian sausages
  • 2 to 3 cups shredded Monterey Jack cheese
  • Salt and pepper

Black Garlic Butter

  • 150 g melted butter
  • 1 tbsp. black garlic puree
  • 2 tbsp. Firebarns Black Garlic Sriracha
  • Fresh chopped parsley
  • Salt and pepper

Preparation

  1. Preheat BBQ to medium heat.
  2. Slice the baguette lengthwise. Remove about 1 cm from the bottom of the baguette to create a stable base. Using a spoon, hollow out the inside slightly to form a boat.
  3. In a bowl, mix the melted butter, black garlic puree, Black Garlic Sriracha, parsley, salt, and pepper.
  4. Add a generous layer of Monterey Jack cheese to the bottom of the baguettes.
  5. Spread the sausage meat evenly over the cheese. Season with salt and pepper.
  6. Place the baguettes meat-side down directly on the BBQ grill. Cook for about 5 to 10 minutes to sear and cook the sausage meat thoroughly.
  7. Carefully flip the baguettes. Baste generously with the black garlic butter during the remainder of the cooking time.
  8. Continue cooking for about 5 to 10 more minutes, until the bread is crispy, the cheese is melted, and the meat is fully cooked.
  9. Add a little fresh parsley before serving.

Featured Products

Quick buy
Black Garlic Sriracha Sauce 500 ml
$8.99 CAD