Sausage subs

30 mins of preparation + 12 cooking time 4 to 6 servings


  • 2 packages of 4 duBreton Toulouse Sausages
  • 4-6 submarine buns
  • 160 mL (2/3 c.) of pizza sauce
  • 1 large onion, sliced
  • 8-12 slices of mozzarella or provolone
  • 2 large tomatoes, sliced
  • 375 mL (1½ c.) of iceberg lettuce, thinly sliced
  • 7-10 mL (1½-2 tsp.) of Italian herbs
  • Salt and fresh ground pepper


  1. Place the sausages in a pot, cover with water, bring to a boil and cook over high heat for 10 minutes. Drain and halve the sausages.
  2. Preheat oven to 500°F (260°C).
  3. Meanwhile, halve the buns without cutting all the way through and open flat. Place on a baking sheet lined with parchment paper.
  4. Brush the bottom halves of the buns with pizza sauce and place 2 to 4 sausage halves on each bun.
  5. Arrange cheese slices on the top halves of the buns followed by rings of onion.
  6. Bake for about 5 minutes to heat the sandwiches and melt the cheese.
  7. Garnish with lettuce, tomato and herbs and season to taste.


Cooking on barbecue:

  1. Preheat barbecue to medium heat.
  2. Cook the sausages for 10 minutes. Halve the sausages and cook for another 5 minutes to brown the meat.
  3. Place the garnished buns directly on the grill and heat for about 5 minutes or until the cheese is melted.