First carefully hollow out the IBIS XXL Sandwich Baguettes, leaving a rim about 0.5 cm thick.
Remove the salsiccia from the skin, shape the sausage meat into small balls and fry them in 2 tablespoons of olive oil until golden brown all round. Then take them out and put them aside on a plate.
Peel and chop the onion and garlic. Pour the remaining oil into the pan and sauté both for about 2 minutes. Then add the tomato paste and fry for another 2 minutes. Stir in the chopped tomatoes and season the mixture with salt, pepper, Italian herbs, paprika powder, sugar and cinnamon. Bring to the boil and let it boil down for about 10 minutes. Then stir in the basil.
Meanwhile, preheat the oven to 180 °C top and bottom heat. Line a baking tray with baking paper and place the undersides on it with the hollowed out cut surface facing upwards. Bake for about 5 minutes in a hot oven until crispy. Then remove.
In the meantime, chop the mozzarella, grate the parmesan and stir both into the sauce.
Spread about half of the sauce on the undersides, add the salsiccia, then cover everything with sauce and place the tops on top. Bake in the oven for about 20 minutes. If the IBIS XXL Baguette gets too dark, simply cover loosely with aluminium foil.