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Sausage-Stuffed Loaf Recipe
Sausage-Stuffed Loaf Recipe photo by Taste of Home

Sausage-Stuffed Loaf Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • 2 Johnsonville® Mild Italian Sausage Links links
  • 1/2 pound ground beef
  • 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Sausage-Stuffed Loaf in Taste of Home April/May 1996, p27

Nutritional 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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Sausage-Stuffed Loaf

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 30, 2012

This was pretty good. My husband and 4 year old son ate half of it by themselves. I thought it was a bit salts and will put half the salt next time and add mushrooms too. Really quick and easy meal on a week day.

MY REVIEW
Reviewed Feb. 10, 2011

I've made this numerous times. Great recipe! It's quick and delisious. The seasonings all meld together so nicely and then when you stuff it into the loaf and bake it, the bread gets a bit crusty. A wonderful meal!!!

MY REVIEW
Reviewed Feb. 3, 2011

This is so good! I used rolls the first time I made it and my husband was able to take some to work for lunch the next day. Recommend!

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