Stuffed Grilled Peppers with Das Bigfoot Sausage


1 lb ground pork
1 egg white
2 cloves garlic chopped fine
3/4 tbsp Das Bigfoot
2 tsp mustard (any kind)
1/2 lb small colorful peppers, tops trimmed and seeded
Olive oil
Vinegar for the drizzle

Mix the pork, egg, garlic, spice and mustard. Cook on medium high till done and crumbly, about 10 minutes. Taste for spice. Turn the grill on high. Stuff the peppers with your finger and lighty drizzle with oil. We like the harissa oil from Allspice. Grill about 3 minutes per side, till charred. Plate and drizzle with a sweetish vinegar like champagne. You could also throw some cream/goat cheese or fresh chopped parsley in the stuffing mix, too.