Sausage Stuffed Loaf Recipes

EASY SAUSAGE-STUFFED LOAF

Steps:

• Thaw bread dough on a greased baking sheet according to package directions; let rise until doubled. Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink. Drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set side. , Roll each loaf of bread into a 14x12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter. Bring edges of dough to the center over filling; pinch to seal. Return to the baking sheet, placing seam side down; tuck ends under and form into a crescent shape. Brush with egg. , Bake at 350° for 20-25 minutes or until golden brown. Let stand for 5-10 minutes before cutting. If desired, cool one loaf on a wire rack; wrap in foil and freeze for up to 3 months., To use frozen loaf: Thaw at room temperature for 2 hours. Unwrap and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through.

HELEN'S SAUSAGE STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
• Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
• Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
• Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
• Combine all ingredients thoroughly.

SAUSAGE-STUFFED LOAF

Steps:

• In a large skillet, cook sausages over medium heat until no longer pink. Remove and set aside. In the same skillet, cook the beef, onion and green pepper until beef is no longer pink; drain. Stir in tomato, tomato sauce and seasonings. Cut sausages in half lengthwise and slice; add to meat sauce. , Cut a wedge out of top of the bread, about 1 in. wide and three-fourths of the way through the loaf. Discard cut portion or save for another use. , Fill loaf with meat sauce. Sprinkle with Parmesan cheese and pepper. Wrap in heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through.

SAUSAGE-STUFFED LOAF

Steps:

• Thaw bread dough on a greased baking sheet according to package directions; let rise until doubled. Meanwhile, in a skillet over medium heat, cook the sausage until no longer pink. Drain and place in a bowl. Add spinach, cheeses, oregano and garlic powder; set side.
• Roll each loaf of bread into a 14-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter. Bring edges of dough to the center over filling; pinch to seal. Return to the baking sheet, placing seam side down; tuck ends under and form into a crescent shape. Brush with egg.
• Bake at 350 degrees F for 20-25 minutes or until golden brown. Let stand for 5-10 minutes before cutting. If desired, cool one loaf on a wire rack; wrap in foil and freeze for up to 3 months.
• To use frozen loaf: Thaw at room temperature for 2 hours. Unwrap and place on a greased baking sheet. Bake at 350 degrees F for 15-20 minutes or until heated through.

SAUSAGE STUFFED FRENCH LOAF RECIPE - (4.2/5)

Steps:

• Cut a thin slice off the top of the bread. Hollow out bottom half, leaving a 1/4-inch shell. In a food processor or blender, process bread crumbs until coarse; set aside 1 cup. (Discard remaining crumbs or save for another use.) In a skillet, brown beef, sausage and onion; drain. Stir in reserved crumbs, cheese, egg, parsley, mustard, pepper, salt and fennel; mix well. Spoon into bread shell; replace bred top. Place on a large sheet of heavy-duty foil. In a small saucepan, melt butter; add garlic and cook for 1 minute. Brush over tops and sides of loaf. Seal the foil. Bake at 400° for 20 minutes or until cheese is melted.

SAUSAGE-STUFFED FRENCH LOAF

Steps:

• 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.

SAUSAGE-STUFFED LOAF

Steps:

• In a skillet, cook sausage until no longer pink.
• Remove and set aside.
• In the same skillet, cook onion and green pepper until tender, drain.
• Stir in tomato sauce, tomatoes and seasonings.
• Add meat to sauce.
• Cut a wedge out of top of bread about 2 inches wide and 3/4 way through the loaf.
• Fill loaf with meat sauce.
• Sprinkle with cheese and ground pepper.
• Wrap in heavy-duty foil.
• Bake at 400 degrees for 15 to 30 minutes or until heated through.