Mexican Sausage


1 kg glazed sausages
2 50 g bags of corn chips, lightly crushed
1 237 ml tomato salsa
2/3 cups grated cheddar cheese


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.