Prep 20 mins
Cook 20 mins
This recipe comes from Emeril Lagasse. This recipe is very garlicky and you can use mild or hot sausage and as much crushed red pepper as you like to make it spicier. This is very very good.
- 1 loaf French bread or 1 loaf Italian bread
- 3⁄4 cup butter, softened
- 2 tablespoons olive oil
- 1⁄2 cup parmesan cheese
- 2 teaspoons garlic, minced
- 1 tablespoon parsley, finely chopped
- 1⁄4 teaspoon salt
- 1 tablespoon olive oil
- 3⁄4 lb Italian sausage, hot or mild, casings removed
- 1 cup onion, thinly sliced
- 1⁄2 cup green pepper, thinly sliced
- crushed red pepper flakes, to taste
- 1 tablespoon garlic, chopped
- Preheat oven to 375°F and line baking sheet with aluminum foil.
- Cut bread in half lengthwise.
- Lay two halves on baking sheet.
- In small bowl, combine butter, olive oil, parmesan, 2 teaspoons garlic, parsley, and salt.
- Mix well and spread evenly over 2 halves of bread.
- Bake about 10 minutes or until bubbly but not browned.
- Remove from oven.
- While bread is baking, heat oil in large skillet over medium-high heat.
- Add sausage and cook, stirring and breaking into pieces until crumbly.
- Cook about 5 minutes and remove with slotted spoon; drain on paper towels.
- Add onions, peppers and red pepper to grease and cook until soft, about 3 minutes.
- Add garlic and cook another minute.
- Remove from heat.
- Add sausage back to pan and mix with vegetables.
- Spread sausage mixture evenly over bottom half of bread and cover with top half.
- Wrap in foil and return to oven for about 5-6 minutes or until warmed through and flavors blend.
- Remove from oven.
- Slice and serve.
A BIG crowd pleaser! Took this to a tailgate party and everyone loved it. Next time I will try to buy the wider, unsliced loaf of french bread instead of the baguettes. I think they would be easier to stuff, since a lot of the filling was spilling out of my baguettes. This will be a repeat!
Used chicken andouille and would probably kill for the last piece of this. Incredibly decadent. I want MORE.