Quick Sausage Dish

6 Sausages
1 lemon
1 green pepper
Olive oil

First prepare the peppers and dressing, before the sausages go anywhere near the barbecue, this is important, as the sausages cook very quickly, and for the best taste the timing should be right.

The pepper needs to be cut into medium sized pieces, starting by removing the core of seeds. to do this, cut off the top, along with the stem, then cut around the core and pull it out.

Then tap the remaining cup shaped piece on a chopping board, to remove any loose seeds. Throw all of this away, leaving just the cup shaped piece. Then cut this into 4-6 pieces of about 4 x 3 cm in size.

Squeeze the lemon juice and mix with olive oil. The two liquids will separate slightly, so mix again just before serving. This mixture will also be used during barbecuing.

Put the sausages on the barbecue, turning 90 degrees with a pair of tongs (not a fork) every 5 minutes, so that they turn golden brown. Also drizzle some of the dressing over the sausages periodically. As it runs off, the dressing causes flames and helps enhance the flavour.

Serve the sausages to plates, put a few pieces of each pepper on the side and drizzle the whole thing with the remaining lemon and oil dressing.