HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Recipe

 

French Sausage Loaf with Mustard

Serves 6

 

I make several versions of this stuffed French bread, and find it a very handy technique for feeding a large group of people. The loaves can be stuffed in advance, but to serve them hot, be sure to allow extra time at a lower temperature if you begin with a chilled loaf. This is also an excellent picnic item—just be sure to keep it chilled until ready to slice and eat. And be sure to take along plenty of extra Dijon mustard.

  • 1 large, fat loaf San Franscisco-style sourdough bread
  • 1 small yellow onion, diced
  • olive oil
  • 1 pound fresh bulk pork sausage or 1 pound fresh ground lamb
  • 2 tablespoons garlic, minced
  • 1 egg, beaten
  • 3 tablespoons plus 2 teaspoons Dijon mustard
  • 2 tablespoons Italian parsley, finely minced
  • 1 teaspoon rosemary, finely minced (if using lamb)
  • salt and fresh ground black pepper
  • 2 tablespoons butter

Cut the ends off the loaf of bread and, with your fingers, pull out the soft insides of the bread, making a shell. Using a food processor, make bread crumbs from the inside of the loaf and set them aside, along with the ends of the loaf.

Saute the onion in a little olive oil until it is soft and transparent. Add the sausage or lamb and sauté it with the onions, using a fork to keep it crumbly. When it is nearly done, add the garlic and sauté for another two minutes. Remove from the heat and cool slightly. Mix together the egg, the mustard and the parsley (and rosemary, if using) and add it to the meat mixture, along with the bread crumbs. Toss the mixture together quickly and lightly. Season with salt and pepper and let cool until it is easy to handle.

Fill the inside of the hollowed loaf of bread with the sausage mixture, packing it in fairly tightly. Place the ends on the loaf and, if necessary, hold them in place with toothpicks. Melt the butter in a saucepan, remove it from the heat, stir in the remaining Dijon, and brush the surface of the loaf with the butter. Wrap the loaf in aluminum foil and bake in a 375 degree oven for about 20 minutes.

Let the loaf rest for five minutes before serving in thick, 1-1/2" slices, with plenty of Dijon mustard on the side. This loaf is also delicious served cold.

 

Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Mustard. All Rights Reserved. Reprinted with permission.

 

The Good Cook's Online Guide to Mustard

Mustard Recipes

 

Check out Michele Anna Jordan's latest book: The World Is a Kitchen: Cooking Your Way Through Culture

 

This Archived Page created between 1994 and 2001. Modified August 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.