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Wednesday, August 20, 2008

Sausage Stuffed Loaf

My mom makes this for tailgating and it is always a hit. She got the recipe from a Southern Living pamphlet. It is easy to put together and it is even good leftover. You can make this ahead of time and heat it when you get home from work for a quick and easy dinner.

Sausage Stuffed Loaf

1 loaf unsliced French bread (16 oz.)
1/2 lb pork sausage
1/2 lb ground chuck
1 medium onion, chopped
2 cups shredded mozzarella cheese (8oz.)
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 clove garlic, crushed

Cut off ends of loaf; set aside. Hollow out loaf with a long serrated knife, leaving a 1/2 in. shell. Process bread removed from inside loaf in a food processor to make bread crumbs. Cook sausage, beef, onion in a large skillet until meat is browned, stirring until it crumbles; Drain. Stir in 1 cup breadcrumbs, cheese and next 6 ingredients. Spoon into shell, replace loaf ends, securing with wooden toothpicks. Melt butter in saucepan. Add garlic; cook 1 min. Brush garlic butter over loaf. Wrap loaf in foil, leaving top open slightly; place on a baking sheet. Bake at 400 for 25 min. Cut into 4 pieces.

1 comment:

  1. This sounds wonderful but I'm confused about what I'm supposed to be doing with the bread. I'm cutting off the ends and pulling out the innards while keeping the bread structurally intact? How am I using tooth picks to secure the ends back on? I'm sorry I'm such a pain....I'm a visual person. :) I think your should revisit this post and share "how to" photos. I'm pretty certain I'm not your only reader that would appreciate this bread.


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