A baguette filled with hot Italian sausage, sweet roasted peppers and melted smoked Gouda makes a lovely hearty sandwich. The parsley and shallot butter goes straight into the bread, so every slice gets a little of everything.
Recipe by Stuart O’Keeffe.
Ingredients
- 1 baguette
- 8 hot Italian sausages, casings removed
- 1 stick (½ cup) unsalted butter, softened
- ¼ cup chopped parsley
- 2 shallots, minced
- 4 fire-roasted bell peppers, chopped
- 6 oz smoked Gouda, grated
- Crushed red pepper flakes, to finish
Method
- Heat the oven to 375°F. Slice the baguette in half lengthwise and scoop out some of the soft bread from each half.
- Stir the softened butter, parsley and minced shallots together. Spread the mixture inside both baguette halves.
- Press the sausage meat into the hollowed bread. Scatter the chopped fire-roasted peppers over it, then add the grated smoked Gouda.
- Bake for 20–25 minutes, then check the sausage. Keep cooking until the pork sausage reaches 160°F in the center. If the bread is browning too quickly, cover it loosely with foil.
- Finish with crushed red pepper flakes. Slice and serve warm.
Watch my original sausage stuffed baguette video on Instagram.