Studded Grilled Sausage
Cut the cheese and bacon into approximately 3 mm (1/8 inch) thick slices and then cut again to approximately 1.5 cm (1/2 inch) squares.
Cut incisions in the sausage without cutting all the way through and insert the cheese and bacon slices alternately. Coat aluminum foil with half of the oil, place on the grill, lay the sausage rings on top, coat with remaining oil and cook on a hot grill until the cheese melts, turning once. Serve immediately with white bread.