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Sausage-Stuffed Loaf

Sausage-Stuffed Loaf
I love to serve this hearty sandwich of sausage and ground beef in a zesty spaghetti stuffed inside of a loaf of French bread. Topped with melted cheese, it's a real crowd-pleaser every time. -Mary Koehler, Portland, Oregon
6 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 2 Italian sausage links
  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 medium tomato, chopped
  • 1 can (15 ounces) chunky Italian-style tomato sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon aniseed
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 loaf (1 pound) French bread
  • 1/4 to 1/2 cup shredded Parmesan cheese
  • Coarsely ground pepper

Directions

  • 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
© Taste of Home 2013

2 of 2

Sausage-Stuffed Loaf (continued)

Directions (continued)

  • 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. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 374 calories, 12 g fat (4 g saturated fat), 36 mg cholesterol, 1,192 mg sodium, 48 g carbohydrate, 4 g fiber, 20 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013