Sausage-Stuffed French Rolls
Adapted from a Southern Living recipe from many years ago, Sausage-Stuffed French Rolls are a family favorite of ours. I have made these yummy sandwiches so many times for tailgates, quick suppers after football practices, and Sunday lunches at the lake. To my son EJ they are simply known as “French Rolls” and he gets a huge smile on his face when I serve them. They are one of his ultimate favorite sandwiches.
The combination of ground beef and spicy sausage combined with shredded mozzerella cheese and a bit of onion is fabulous as the “stuffing”. Then, a light coating of butter and garlic on top of the rolls when they are baked is just perfection! I normally just serve chips and a simple green salad or chopped fruit on the side. However, mac and cheese and slaw are delicious with these French Rolls as well.
Wrapping each of the Sausage-Stuffed French Rolls in their own foil packet ensures that each roll bakes evenly. I use the pre-cut Reynold’s foil sheets to make it easy. Individual wrapping each sandwich also makes serving a bunch hungry boys so simple. They can just grab one – or two – right off the baking sheet.
This recipe is easily doubled, and for the record I am a person that rarely doubles recipes. Typically a doubled recipe does not turn out as tasty as the original, but these French Rolls are an exception. Any leftovers can be reheated the next day in a warm oven. So easy and so good!
Sausage-Stuffed French Rolls
Ingredients
- 6-8 soft sub rolls
- 1 roll spicy ground pork sausage
- 1 pound ground beef
- 1/2 sweet onion chopped fine
- 2 cups shredded mozzerella cheese
- 2 eggs beaten
- 1/4 cup fresh parsley chopped fine; can sub 1 Tablespoon dried parsley
- 1½ tsp spicy brown mustard
- 1/2 tsp each garlic salt and black pepper
- 2 Tbsp butter
- 1 clove garlic minced
Instructions
- Cut each sub roll in half and gently scoop out the center of each roll, leaving a shell to be stuffed. Put the scooped out bread into a food processor and grind into coarse breadcrumbs. If the breadcrumbs are too soft when grinding in the food processor, you can add a handful of Panko or regular dried breadcrumbs to fluff them up some.
- To a skillet medium sized skillet add sausage and beef, season with the garlic salt and pepper. Cook over medium heat until meat is brown and almost done, then add onion and finish cooking. Remove from heat and allow to cool in the skillet for about 10 minutes.
- To the meat mixture add 1½ cups of the reserved breadcrumbs, stir to combine. Then add the mozzerella, parsley, salt and pepper, and brown mustard. Stir well. Lastly, add the eggs and stir to combine. Spoon mixture into each sub roll and place on top of individual foil sheets.
- Melt butter in small saucepan and add garlic; cook about a minute. Brush butter over sub rolls and wrap in foil, leaving the top slightly open. Place on baking sheet. Bake at 375° for about 15 minutes or until rolls are heated through and cheese is melted. Enjoy!