Recipe courtesy of Don Scalmanini. You can find out more about Don in our Lifestyle Magazine.
Ingredients
- 1 loaf ciabatta Italian bread
- 1 medium cabbage
- 4 to 5 Italian sausages, no casing
- 7 oz (200 g) mascarpone cheese
- 4 oz (115 g) cream cheese
- ⅓ cup (20 g) pine nuts, chopped
- Extra virgin olive oil
- Sea salt
- Fresh ground black pepper
Instructions
Set EGG for indirect cooking (with convEGGtor) at 250°F/121°C, adding Apple or Pecan Chips for flavor.
Cut cabbage in half and core. Spread apart leaves and sprinkle salt and pepper and drizzle with olive oil – just enough to moisten the cabbage a little. Add to cooking grid and cook until outer leaves are soft and inner leaves are still a bit crunchy. Smoke sausage until your desired temperature is reached. Chop cabbage and sausage. Mix cheeses; add pine nuts, cabbage and sausage.
Cut bread into 1 in (3 cm) slices and grill until lightly crispy on both sides and soft on the inside. Spread mixture onto bread and serve.