Bread: French Bread Stuffed with Sausage

posted by Sue Freeman 01-20-99 7:31 AM

French Bread Stuffed with Sausage

(can also use this for appetizers if you slice it 1/2 inch thick)

1 loaf french bread 2 to 3 inches in diameter. ( Not any bigger as the stuffing will fall out)
1 pound pork sausage (can use italian or Jimmy Dean Hot Sausage use any sausage if it is bulk)
1 pound ground sirloin
1 onion, diced
1 cup shopped spinach (If you use the frozen spinach, make sure it is drained and squeezed very very dry)
2 eggs
1 Tablespoon Dijon Mustard
1/4 cup basil
2 teaspoons chopped parsley
1 teaspoons fennel seeds (very good here...please don't skip these)
salt and pepper
1 cup each mozzerella and swiss cheese, shredded
Bread from hollowed out loaf
2 Tablespoons butter, melted
1 Tablespoons chopped garlic

Preheat oven to 400.

Cut the ends off the french bread and reserve. Hollow out bread. If the bread is too long cut in half and then hollow out. Save bread and chop loosely.

In HOT skillet, brown sausage FIRST and then add in ground sirloin, onion and spinach.

It is important to do this quickly in a HOT skillet breaking it up as it cooks. The quicker you brown the meat the less greasy it will be. Cook until onion is tender.

Combine eggs, mustard, spices, cheese,and bread that was removed from the loaf.

MIX with meat mixture and stuff into the hollowed out bread loaf. Make sure you pack this mixture in densely.

Place on a piece of foil on a baking sheet and rub with butter and sprinkle with garlic. Wrap tightly and bake for 20 minutes.

You can make this ahead by 2 to 3 hours and bake when ready.

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