SOURCE : THE SPIRIT OF CHRISTMAS - BOOK TWO. We make this every Christmas and new years. The vegetarian options are my creation and not in the book. I have never timed how long this actually takes, so the times mentioned are estimates.
- 1 loaf French bread
- 226.79 g spicy bulk sausage
- 78.07 ml chopped onion
- 1 garlic clove, Finely Minced
- 1 egg
- 14.79 ml Dijon mustard, divided
- 29.58 ml chopped fresh parsley leaves
- 177.44 ml extra-sharp cheddar cheese, grated
- 118.29 ml parmesan cheese, grated
- 59.14 ml olive oil
- 4.92 ml black pepper, freshly ground
Vegetarian Options in place of sausage
- 2 veggie burgers, crumbled (I use Garden Burgers) (optional)
- 113.39 g mushroom pieces (optional)
- 14.79 ml pecans, chopped (optional)
- Preheat oven to 350 degrees.
- Slice the bread in half lengthwise and slightly hollow out each half, leaving a 1/2-inch thick layer of bread.
- Place crumbs in container of blender or food processor and process 15 to 20 seconds or until fine.
- Cook sausage, onion, and garlic in skillet over medium heat until meat is browned; drain.
- In a large bowl, combine bread crumbs, meat mixture, egg, 1 tsp mustard, and parsley; set aside.
- Using a blender or food processor, process the cheeses, olive oil, 2 tsps mustard, and pepper until mixture forms a paste, about 1 minute.
- Spread cheese mixture evenly over the inside of each bread half.
- Spoon meat mixture into the cavity of each bread half.
- Place bread halves together.
- Wrap loaf in foil. Bake for 30 to 35 minutes, or until heated through.
- Cut into 1-inch thick slices.
- • For the vegetarian option:.
- Cook the Garden Burger, pecans and mushrooms with the onion and garlic.
- Follow the rest of the recipe from that point.
I was making up our menus for the next couple of weeks...and noticed I never reviewed this recipe! I'm about to prepare it for the 3rd time! Needless to say we love it! I add crushed red chili peppers to the already spicy sausage. Thanks for a great recipe!
I revised this recipe to make it a sandwich meal for hubby and me. I did not have a french loaf at the time, so used 6" sandwich rolls (a/k/a hoagie buns). I wound up doubling the ingredients and assembled them as sandwiches, wrapping each in foil and freezing those that I knew we'd be too full to eat that night. They were very good and, although a bit spicy, we liked them. They would also be good made with browned hamburger with italian spices added. When reheating the thawed frozen ones, we found we also liked them very much.
A little messy, but really yummy. I made the sausage version and used chopped green onions instead of onion because that what what I had around. Next time I might try making this as stuffed rolls... Thanks for posting.