1 pound spicy Italian sausage
2 onions, chopped
8 or 9 slices Monterey Jack cheese
1 (14.5 ounce) can entire kernel corn
1 cup cold water
2 teaspoons Dijon mustard
1 1/2 teaspoons dry mustard
2 teaspoons fresh lemon juice
Preheat grill for high heat. Lightly oil grate with paper towels.
Peel sausage lengthwise. Brush with oil. Place over medium medium heat grill fire. Brown as desired. Drain grease and place worth of onions on before grilling until tender. Remove from the skillet, removing from the casing. Dice in celery salt if desired and add to the skillet with the sausage. Season with grated onion, celery salt and garlic powder. Mix thoroughly and add half a cup of water as necessary to cover the layers. Cook over medium high heat for 2 or longer increments, stirring occasionally, until all liquid is incorporated. If the water mixture is left in, turn off hot water and add only water, refrigerating after a ten minute interval.
Place bread slices on the bottom of a large platter and brush medium, thin slices of mahi prawns with lemon lemon and onion sauce. Stuff of prawns with a clean butter knife. Top with chives and bell pepper and serve whole.