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Chicken sausage subs recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up crowd-pleasing chicken sausage subs with veggies in under an hour.
Ingredients:
  • 6 thick chicken sausages
  • 6 long crusty bread rolls, toasted
  • Corn chips, to serve
  • Tomato sauce, to serve
  • 4 corn cobs, husks and silk removed
  • 125g middle bacon rashers, trimmed
  • 250g cherry tomatoes, quartered
  • 165.00 ml coarsely grated cheddar
  • 87.45 gm ranch salad dressing (see note)
  • 21.00 gm lemon juice
  • 20.00 ml finely chopped fresh chives
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves
Instructions:
  • Prepare the Charred Corn and Bacon Salad. Preheat a barbecue grill or chargrill pan over medium-high heat. Grill corn for 12 minutes, rotating occasionally, until tender and slightly charred. Transfer corn to a cutting board. Place bacon on the grill and cook for 6 minutes until it is crispy and browned, flipping once. Transfer bacon to the cutting board, roughly chop, and add to a serving bowl.
  • With precision, remove kernels from cobs, keeping them in chunky pieces. Combine kernels with bacon, tomato, avocado, cheese, dressing, lemon juice, chives, and parsley in a bowl. Season with salt and pepper, then gently mix everything together.
  • Preheat a greased hot barbecue hotplate over medium-high heat. Add sausages and cook, turning frequently, for 12 minutes or until golden brown and fully cooked.
  • Split the rolls in half along the center, making sure not to cut all the way through. Fill each roll with sausages and a portion of the salad. Serve alongside corn chips, the rest of the salad, and tomato sauce.

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