Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Saucy Italian Turkey Sausage Sub

With a Recipe Makeover, here's a leaner sandwich fit for Oktoberfest, game night, tailgate party, or Super Bowl party!
Per serving: 413 calories, 9g fat and 0.7g sat fat.
Saves: 431 calories, 34g fat and 16.3g sat fat!

Author: National Turkey Federation - Adapted by CalorieKing
Date: January 11, 2012

Serves: 6 person(s)
Yield: 6 x 6-inch sub sandwiches

Preparation Time: 10 mins
Cooking Time: 25 mins


    Sausage subs are generally high in calories and high in fat. These made-over subs drop the higher fat ingredients by switching regular pork sausage to lean turkey sausage, and whole milk Mozzarella to nonfat. A shorter French roll completes the calorie trade-off. Also lower in sodium, this tasty sub still passes the flavor test!
  Recipe Makeover

    0.45 kg lean hot Italian turkey sausage links, cut into 1/2 to 3/4-inch thick rounds
    342.86 g pizza sauce
    1/2 cup cubed green pepper (1/2 inch cubes)
    6 French-style rolls, 6-inch, split lengthwise
    6 Tbsp shredded nonfat Mozzarella cheese

  Traditional Recipe

    1.36 kg Italian pork sausage
    1 1/2 cup ketchup
    1 1/2 tsp dried oregano, crushed
    1/3 cup chopped onion
    6 French rolls, 8-inch, split
    6 slices Mozzarella cheese


    Preheat oven to 375ºF.

    In a medium skillet, over medium heat, cook turkey sausage 10 to 12 minutes or until the internal temperature registers 165ºF. Remove from heat. Stir in pizza sauce and peppers.

    Spoon 1/2 cup turkey mixture into bottom half of each roll and sprinkle with 1 tablespoon of cheese. Cover each roll with top half and wrap in foil.

    Bake in preheated oven for 15 minutes or until the subs are hot.

Nutritional Information
(Per Serving)

Calories:413 cals844 cals
Kilojoules:1,729 kJ3,533 kJ
Fat9.0 g43.0 g
Carbohydrates58.5 g79.5 g
Protein25.0 g34.5 g
Cholesterol47.0 mg109.0 mg
Sodium1,200 mg2,094 mg
Saturated Fat0.7 g17.0 g
Fiber3.0 g3.0 g
Calcium150.0 mg234.0 mg
Total Sugars3.5 g8.8 g

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