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A mixed grill


  • Blanch the sausages in plenty of simmering water until firm to the touch.
  • Mix together ¼ cup oil with the lemon juice, garlic and seasonings.
  • Then heat a ridged grill (or BBQ), lightly spray with oil and cook the sausages, mushrooms and tomatoes, regularly brushing with the oil mixture as you do so.
  • When almost ready, add the steaks and lamb cutlets and cook to the desired degree, together with the bacon and bread, also brushing with the oil mixture. When the steaks and cutlets are ready, remove and set aside.
  • At the same time, gently fry the eggs in a little oil.
  • Place a slice of the bread on individual plates, top with an egg and arrange everything else around. Serve with your favourite sauce on the side.
  • nb. If you prefer, the bread can be toasted.


  • 4 thick country-style sausages
  • olive oil
  • juice of ½ lemon
  • 1 garlic clove, crushed
  • freshly ground salt & pepper
  • olive oil spray
  • 4 field mushrooms, peeled
  • 2 ripe red tomatoes, cored & halved
  • 4 x 100 gm steaks, well trimmed
  • 4 double lamb cutlets, well trimmed
  • 4 rindless bacon rashers
  • 4 thick slices country-style bread
  • 4 large eggs
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm