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Cheesy Italian Stallion Sub

  • Pork
Time45 Minutes Serves4-6 CuisineEuropean
Cheesy Italian Stallion Sub

A proper crowd-pleaser: herby, cheesy, sausage‑stuffed baguette with a hit of A&O Italian Stallion and a drizzle of Red Dawg to bring the heat. The key is to cook it low and slow to get the sausage meat cooking and the cheese melting. The result? A hot, oozy, delicious bread that’s perfect for sharing. 

ingredients

For the Filling:

  • 1 French baguette
  • 450g pepper jack or mature cheddar cheese, grated
  • 5 spicy Italian sausages (or good quality cumberland sausages) - skins removed
  • 1 tbsp Italian Stallion
  • 1 tbsp Red Dawg sauce

For the Garlic Butter:

  • 75g butter, softened
  • 1 tsp Garlic Butter
  • 1 tbsp fresh parsley, chopped

Buy the items

Red Dawg Apache Hot Sauce
Red Dawg Apache Hot Sauce
150ml £4.95
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Italian Stallion Seasoning
Italian Stallion Seasoning
220g £8.99
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A Jar of Garlic Butter Seasoning
Garlic Butter Seasoning
200g £8.99
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Directions

  1. Preheat the grill. Heat your BBQ or grill to around 150°C (300°F) for steady, even cooking that won’t scorch the bread before the sausage cooks through.
  2. Slice the baguette lengthways about three‑quarters of the way through. Hollow out the soft interior, leaving the outer walls of the bread intact. 
  3. Pack the base with the cheese, pushing it down into the bottom of the baguette.
  4. Mix the sausage meat with 1 tbsp of Italian Stallion and a drizzle of Red dawg sauce, then smooth it over top of the cheese, pushing it down to fit inside the bread. 
  5. Place it sausage‑side down directly on the grill. Cook for 20–25 minutes until the sausage browns.
  6. Flip the baguette and cook for another 10–15 minutes until the cheese is fully melted and the crust is crisp.
  7. Melt together the softened butter with Garlic Butter and fresh parsley. 
  8. Ensure the sausage reaches 71°C (160°F). Rest for 3–4 minutes, brush over the garlic butter, then slice into chunky pieces and serve hot.

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