2 1/2 lbs. mild or hot Italian sausage
2 c. ketchup
2 bay leaves
1/4 tsp. rosemary leaves
1/4 tsp. oregano
1/4 tsp. red peppers
1/4 tsp. thyme
1 lg. onion, cut into rings
1 green pepper, cut into strips
6 hoagie buns

Cut sausage into serving size pieces and cook in skillet with small amount of water, 25-30 minutes. Add green pepper and onion and cook until transparent. Mix remaining ingredients in small bowl. Drain sausage and smother with ketchup and spice mixture. Heat thoroughly. Serve on toasted hoagie rolls.