Get Your Schnitzel Girl Weekly Recipes Delivered To Your Inbox!

We’re always cooking something good, whether its Old World, New World, or out of this World!  Please subscribe and don’t miss a single recipe!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italian Sausage Stuffed French Bread


Description

This makes a yummy main course, or you can cut the loaf into smaller slices for a hearty appetizer.  News flash:  I used two bolillos in the photos shown and made two main course meals.  You very well may have more of the sausage mixture than you need to stuff your loaf (does that sound rude?), if so, don’t discard it!  Throw it in with a jar of pasta for an easy spaghetti dinner tomorrow night!


Ingredients

Scale
  • One loaf french bread (or four bolillos)
  • 8 oz. hot or sweet Italian sausage
  • 8 oz. ground beef
  • 1 tbl butter or olive oil
  • Approx 1 cup diced onion
  • 1 egg
  • 1 tbl Italian seasoning
  • Salt & pepper to taste
  • Optional:  butter or garlic butter

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut the french bread or bolillos in half lengthwise and hollow out the loaves with your fingers.
  3. Using a food processor (or just your super clean fingers), shred the soft bread you removed into coarse bread crumbs.
  4. Saute the onion in the butter or olive oil until translucent.
  5. Add the sausage and ground beef until the mixture is browned.
  6. Transfer the mixture to a large bowl (drain of fat if necessary).  Let it cool a bit, then add the bread crumbs, Italian seasoning, egg, and  salt & pepper and mix well.
  7. Stuff the bread shell(s) with the mixture.  Put the bread shells together on a piece of aluminum foil.
  8. Optional – add pats of butter or garlic butter on top of the stuffed bread, then loosely cover with the foil.
  9. In the oven she goes, for 20 to 25 minutes.
  10. Cut each loaf into large pieces for a meal, or smaller pieces for an appetizer.  Enjoy!

Notes

I did drain the meat mixture in a colander, that’s up to you.  A quickie shortcut would be to cook the meat mixture and the onions together, this allows you to eliminate the butter or oil needed to saute the onions in initially.  You can also add parmesan, mozarella or romano cheese to the meat mixture before stuffing the loaves.  I LOVE cheese!

SchnitzelGirl

SchnitzelGirl

Head Cook

 I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining. 

Pin It on Pinterest