These cheese and sausage bread boats fill French bread with a creamy sausage mixture and a mozzarella topping. Cook the sausage before stuffing, then bake until the filling is hot and the cheese melts.
Recipe Details
- Oven: 180°C (355°F)
- Bake: about 20 minutes, after cooking the sausage
- Bread sizes and the total sausage weight are not specified in the source.
Ingredients
- 3 French bread loaves or pieces, as specified in the source
- 1 tablespoon oil
- ½ large onion, chopped
- 200g cream cheese
- 1 cup freshly grated Parmesan
- 7 slices Tuscan-style sausage (total weight not specified)
- Grated mozzarella, to taste
How to Make Cheese and Sausage Bread Boats
Cook the sausage and onion
Heat the oven to 180°C (355°F). Remove any casing from the sausage pieces and crumble. Cook with the onion and oil over medium heat, stirring until the onion softens and the sausage is cooked through. Pork or beef sausage should reach 160°F (71°C); poultry sausage needs 165°F (74°C). Drain excess fat if necessary.
Mix the cheesy filling
Remove from the heat and stir in the cream cheese and Parmesan until evenly combined.
Fill the bread boats
Cut a cavity along the top of each bread piece, keeping the base intact. Press the soft interior down to make room. Divide the filling among the cavities and sprinkle with mozzarella.
Bake and serve
Place on a baking sheet and bake for about 20 minutes, until the cheese melts and the filling is hot throughout. The filled centers should reach 165°F (74°C). Cool slightly before serving.
Tips and Common Mistakes
- Use sturdy bread with an intact base to hold the filling.
- Cook raw sausage fully before mixing with cheese.
- Fill without overflowing the cavities.
- Bread and sausage piece sizes vary, so the filling distribution depends on the products used.
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in covered containers. Reheat to 165°F (74°C), covering if needed to keep the bread edges from becoming too dark.
Frequently Asked Questions
Is raw sausage placed directly in the bread?
No. Cook the sausage and onion first, then mix with the cheeses.
Can I use another bread?
The original allows sturdy bread such as baguette, ciabatta or sourdough. Choose pieces that can hold the filling.