Cindy Hamilton wrote:
> On Tuesday, December 27, 2016 at 5:37:27 PM UTC-5, U.S. Janet B. wrote:
>> On Tue, 27 Dec 2016 22:04:26 GMT, "l not -l" > wrote:
>>
>> >
>> >On 27-Dec-2016, wrote:
>> >
>> >> On Tuesday, December 27, 2016 at 11:53:50 AM UTC-5, Brooklyn1 wrote:
>> >> > On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook >
>> >> > wrote:
>> >> >
>> >> > >"Ophelia" > wrote in news:ecc65lFt9n9U1
>> >> > :
>> >> > >
>> >> > >> "Alan Holbrook" wrote in message
>> >> > >> . 4.130...
>> >> > >> ====================
>> >> > >>
>> >> > >> I haven't made sausages with a casing for a long time. I usually
>> >> > >> make
>> >> > >> sausage patties.
>> >> > >>
>> >> > >>
>> >> > >
>> >> > >I'll make patties for breakfast sausage and for Italian sausage for
>> >> > >burgers. But for a good sub sandwich, with sauteed peppers and onions,
>> >> > >and
>> >> > >a spicy mustard, it's gotta be links.
>> >> >
>> >> > Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
>> >> > and the sausage arrives sliced, usually coins, sometimes lengthwise.
>> >>
>> >> It's different here. A sausage sandwich is a whole Italian sausage
>> >> on a bun. It looks pretty much like this:
>> >>
>> >> <http://www.food.com/recipe/italian-sausage-sandwich-173193>
>> >>
>> >> Cindy Hamilton
>> >Same here, except instead of a bun, it's a sausage-length section of an
>> >Italian bread.
>>
>> is the roll or bread hollowed out to allow for roundness of sausage
>> and space for veggies and sauce?
>> Janet US
>
> I don't really know, since I don't eat Italian sausage sandwiches.
>
> Cindy Hamilton

this image shows that you can have an italian sausage and beef on
the same sandwich and not mess around with hollowing out the bread

http://www.alsbeef.com/char-grilled-...n-sausage.html