Entree: Italy – Pane all'aglio ripieno con salsiccia e mozzarella ➤ Pane all'aglio ripieno con salsiccia e mozzarella (Stuffed garlic bread with sausage and mozzarella)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 5 min

Total 45 min

Ingredients

- 1 large French bread loaf (about 12 oz / 340 g)
- 8 tbsp (113 g) unsalted butter, softened
- 6 cloves garlic, minced (about 1.5 oz / 45 g)
- 1 lb (454 g) Italian pork sausage, casings removed
- 8 oz (225 g) shredded mozzarella cheese
- 2 tbsp (30 ml) fresh parsley, chopped
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil for easier cleanup.
2. In a skillet over medium heat, cook the Italian pork sausage, breaking it into small pieces, until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a bowl and let cool slightly.
3. In the same skillet, reduce heat to low, add 2 tbsp (28 g) of the softened butter and 2 cloves garlic (minced), and sauté 30–45 seconds until fragrant; do not brown. Add this garlic butter to the sausage bowl and stir in 1 tbsp (14 g) chopped parsley, salt, and black pepper, to taste.
4. Slice the French bread loaf lengthwise through the middle to make two halves, or cut a shallow crosshatch pattern if you prefer pull-apart style; hollow out some interior bread from each half to make room for filling, reserving the removed bread for serving or breadcrumbs.
5. Mix the sausage-garlic-butter mixture thoroughly with the shredded mozzarella in the bowl. Taste and adjust salt and black pepper as needed.
6. Spread the remaining softened butter (6 tbsp / 85 g) mixed with the remaining 4 cloves garlic (minced) evenly on the cut faces of the bread halves. Press the sausage–mozzarella filling into the hollowed halves evenly.
7. Wrap each stuffed half loosely in foil (shiny side inward) and bake on the prepared sheet for 12 minutes. Unwrap the foil and bake an additional 6–8 minutes until cheese is melted and the crust is crisping.
8. Remove from oven, sprinkle with the remaining 1 tbsp (14 g) fresh parsley, let rest 3–5 minutes, then slice into portions and serve hot. Season with additional salt and black pepper, to taste, if desired.