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sausage stuffed bread recipe being pulled apart

Cheese Stuffed Sausage Bread

Italian sausage, mozzarella, and garlic butter baked into pull-apart perfection.
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Ingredients
  

For the Sausage Filling:

  • 1 lb Italian sausage hot or mild, casings removed
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper optional
  • Salt and pepper to taste

For the Cheese Stuffed Bread:

  • 1 large loaf French bread or Italian bread
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded provolone or Monterey Jack
  • ¼ cup grated Parmesan
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika

Optional Dipping Sauces:

  • Warm marinara sauce
  • Ranch dressing
  • Garlic aioli

Instructions
 

  • Preheat your grill to medium-high heat, 375 to 400°F. Slice the burger buns in half. Place them cut-side down on the grill grates. Toast for 2 to 3 minutes until golden brown with grill marks. Remove and set aside.
  • Hollow out the top half of each toasted bun by pressing down with your fingers. Create a shallow cavity that can hold cheese. Remove some soft interior bread but leave walls about half an inch thick for structure.
  • Place 1 to 2 slices of cheese inside each hollowed-out top bun. Press down gently so the cheese fills the cavity and sits flush with the rim.
  • Divide the raw Italian sausage into 6 portions, about 3 to 4 ounces each. Form each into a thick patty slightly larger than your bun. Press the raw sausage firmly onto the cheese-filled top bun. Season the top with Italian seasoning, salt, and pepper.
  • Place the sausage-topped rolls on the grill, sausage-side up. Close the lid and cook for 12 to 15 minutes until the sausage reaches 160°F internally. The sausage should be browned and fully cooked. Don't flip the rolls.
  • Mix chopped parsley, diced onion, minced garlic, olive oil, and salt in a small bowl. Once the sausage is cooked, remove rolls from the grill. Immediately spoon the herb mixture over the hot sausage.
  • Place each sausage-topped bun on its bottom half. Serve immediately while the cheese is melted and gooey. Serve with marinara for dipping if desired.

Notes

Use hot Italian sausage for more flavor and heat. The toasting step is critical to prevent soggy bread. Don't hollow out the buns too much or they'll collapse. Raw sausage must reach 160°F for food safety. Fresh herb topping adds brightness that balances the rich meat and cheese. You can prep the buns ahead but assemble and grill right before serving.