6 smoked sausages, mild or hot
3/4 cup bottled Creole Dijon BBQ sauce
2 tbsp coarsely ground pepper
1 red pepper, diced
1 large onion, diced
2 tbsp bottled steak sauce
1 tbsp lemon juice
1 tbsp butter
1/4 tsp salt
6 large panini buns

Preheat grill to medium-high then line with non-stick grill foil. Brush sausages with 1/2 cup (125 mL) of Dijon sauce. Sprinkle pepper over a clean surface and roll sausages to coat with pepper.

Take a rectangle of heavy-duty foil and seal on three sides to form a bag (or use a pre-prepared "hot bag"). Combine red pepper, onion, steak sauce, lemon juice, butter and salt in the bag, folding open edge to make a snug packet. Place bag on the grill for 10 minutes, turning once. Meanwhile, grill sausages, turning often, for 8 to 10 minutes or until well browned.

Brush rolls with remaining Dijon sauce and toast on grill until nicely marked. Place a sausage in each bun and top with onion-pepper mixture.

Serves 6.