BREAKFAST SAUSAGE SUB
Six inch steak & sausage sub roll spread with veg mayo, smoky ketchup and mustard. Layered with dill pickle planks, sliced onion and of course fried meatless breakfast sausage patties! Now that’s a great way to start a slow-moving, lazy, do whatever you want day!
Per six-inch sub
2 T. extra virgin olive oil
14 oz. tube gimme Lean Breakfast Sausage, thawed and cut into 3/8 inch rounds
6 inch steak & sausage broil, cut open leaving a small hinge, then broiled opened side up till browned
smoky ketchup – combine ketchup, Balsamic vinegar and liquid smoke in cup, stirring till mixed (use proportions to your tastes
prepared yellow mustard
thinly sliced onion
2 dill pickle planks – I used MT. OLIVE brand – or use kosher dill round slices
In large skillet, over medium heat, melt oil. Add sausage slices and cook till browned on both sides.
Broil insides of bun.
Spread one half with smoky ketchup topped with mustard.
Spread second half with veggie mayonnaise.
Top veg mayo half with pickles.
Top mustard half with onion.
Add 3 cooked sausage patties on top of pickle. Close, cut and serve with a ramekin of smoky ketchup for dipping.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.