Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Susanna Freeman      

Recipe Categories:

    Sausage Stuffed French Bread

    List of Ingredients




    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
    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
    2 Tablespoons buttter, melted
    1 Tablespoons chopped garlic
    1 cup each mozzerella and swiss cheese, shredded
    1 cup shopped spinach (If you use the frozen spinach, make sure it is drained and squeezed very very dry)

    Recipe



    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 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.


    Source: Doug Cooper Cooking Instructor


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |