posted by Sue Freeman 01-20-99 7:31 AM
French Bread Stuffed with Sausage
(can be used 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 bulk pork sausage
1 pound ground sirloin
1 onion, diced
2 eggs
1 Tablespoon Dijon Mustard
1/4 cup basil
2 teaspoons chopped parsley
1 teaspoons fennel seeds
salt and pepper
2 Tablespoons buttter, melted
1 Tablespoons chopped garlic
1 cup each mozzerella and Swiss cheese, shredded
1 cup chopped spinach
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.
Preheat oven to 400°F.
In skillet, brown sausage and then add in ground sirloin and onion. It is important to fry the sausage in a hot skillet and as quickly as possilbe, breaking it up to be as crumbly as possbile. Only when the sausage is brown do you add the ground sirloin. It won't be greasy this way.
Fry the ground sirloin, spinach and onion as quickly as possible also and when the onion is tender remove from heat. There should not be a lot of grease in there.
Combine eggs, mustard, spices 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 at 400 degrees for 20 minutes.
You can make this ahead by 2 to 3 hours and bake when ready.