Sausage Bread Rolls
I am about to share what might be one of the easiest recipes I have ever written up on Pastalove, a recipe that only requires 3 simple ingredients, but delivers a punch of flavor that you and your guests will not expect, it is super simple sausage bread rolls.
There is nothing to these rolls, really, you just cut up a baguette into pieces, hollow out the middle, stuff it with sausage, wrap it in bacon, and bake that. The result: I pocket of salty, savory goodness that will be a big hit at your next party or get together. They’re essentially an Italian version of pigs in a blanket.
I first tasted these bread rolls during my recent trip to Italy. During the big tour based in Soriano (close to Tuscany), we went into a cave tucked into the side of the mountain the town sits on where we were served these rolls as part of an antipasti spread, and let me tell you it was love at first bite, so I knew I had to try and make these myself.
Andiamo!
Makes 8-10 rolls
1 baguette from your local bakery
1 pound of Italian sausage meat (Mild or hot, your choice)
8-10 slices of bacon or pancetta
Preheat the oven to 350 degrees F/180 C and line a rimmed baking sheet with aluminum foil.
Trim the ends off of your baguette and cut it into 12 even sized pieces.
Use a spoon to scoop out the insides of each bread piece while leaving the crust intact. These insides can be made into breadcrumbs or you can just eat it.
Take golf ball sized portions of the sausage meat, and stuff that into each bread piece, making sure a bit of the meat is poking out of the ends.
Wrap a slice of bacon around each bread piece, then place it onto the prepared tray with the seam side of the bacon facing down.
Bake the stuffed bread rolls for 25-30 minutes, or until the sausage reaches an internal temp of 145 degrees F/63 C. Allow the rolls to cool for about 5 minutes before serving.
If you’re not going to serve the bread rolls right away, then wrap each one in a small square of foil and keep them warm in a low oven.
Also, these are delicious as they are, but I won’t judge you if you wanted to spread some mustard onto the rolls.
