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Sausage in French Roll Crust

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“Dinner...or lunch...or breakfast.  My favorite recipe from The Working Wives’ Cookbook by Theodora Zavin and Freda Stuart. c. 1963. Times have changed, but most of us working women (wives or not) are still cooking, at least occasionally.”
READY IN:
42mins
SERVES:
4
YIELD:
2 Mini loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. The night before:  Sauté chopped onion in 2 Tb butter.  Add sausage and cook gently for 5-10 minutes, mashing it with a fork as it cooks. Add ground round and cook until browned.  Cut the ends from the French Rolls.  Gently hollow out the Rolls, leaving the thinnest possible shell; break the bread into soft crumbs and add it to the meat mixture along with the egg, salt, marjoram, mustard and water.  At this point, the meat can be covered and refrigerated overnight; wrap and refrigerate the bread shells.
  2. Before serving:  Heat oven to 400 degrees F.  While oven is heating, melt additional 2 Tb butter in sauce pan and simmer with the crushed garlic clove for a couple of minutes.
  3. Reheat the meat mixture slightly, and stuff the bread shells with it. Brush the Rolls with garlic butter and bake for 10-12 minutes.  Slice and serve.

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