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Tuscan sausage stuffed ficelle

Category:

Entree

Recipe Source:

Manufacturers Pizza

Submitted By:

Bonici

Description:

Zesty Italian sausage, sauteed tri-color bell peppers and onions and a fresh tomato sauce stuffed inside a thin garlic butter baguette.

INGREDIENTS
To Assemble:

  • 2 oz. Bonici Old World Specialties italian sausage, large chunk (#101817-269)
  • 2 oz. Bonici sliced italian sausage, bias cut (#101393-269)
  • 1 tsp. olive oil, light
  • 1 ea. Ficelle (slender French-style baguette), commercially prepared, hinged (approx. 8 long)

Garlic Butter: (Approximate Yield: 16 oz.)

  • 16 oz. butter, unsalted
  • 1/2 oz. garlic, fresh, minced
  •  1/4 oz. parsley, fresh, chopped
  • 1/tsp. kosher salt
  • 1/4 tsp. black pepper, table grind

Bell Pepper & Onion Blend: (Approximate Yield: 5 oz.)

  • 1/tsp. olive oil, light
  • 1 ozRed Bell Peppers, cut into 1/2 x 1/8 strips
  • 1 ozGreen Bell Peppers, cut into 1/2 x 1/8 strips
  • 1 ozYellow Bell Peppers, cut into 1/2 x 1/8 strips
  • 2 oz. White Onion, cut into 1/2 x 1/8 strips 
  • 1/8 tsp. Kosher salt
  • 1/8 tsp. black pepper, table grind

Fresh Tomato Sauce: (Approximate Yield:  4 1/2 oz.)

  • 3oz. marinara, commercially prepared, pureed
  • 1/2 oz. globe tomatoes, deseeded, cut into a 3/8 dice
  • 1/2 tsp. Basil, fresh, chopped

Directions:

  • Arrange frozen Italian sausage and sliced Italian sausage in a single layer on separate, parchment lined, sheet pans. Cover tightly and slack in cooler between 32 and 36F prior to use.

To Assemble Single Serving:

  • Heat 1/2 teaspoon of olive oil in a saute pan over medium heat. Once hot, add the spicy Italian sausage and saute for 3-4 minutes, or until they are lightly browned. Transfer spicy sausage to an appropriate container, cover and hold hot at or above 135 F.
  • Heat remaining 1/2 teaspoon of olive oil in a saute pan over medium heat. Once hot, add the sliced Italian sausage and saute for 3-4 minutes, or until they are lightly browned. Transfer sliced sausage to an appropriate container, cover and hold hot at or above 135 F.
  • Brush 1 ounce of the garlic butter (see recipe) on the cut side of the ficelle, on both the top and the bottom. Place the buttered side/cut side of the bread on a 350F flat-top for 1-2 minutes, or until the ficelle is lightly toasted.
  • Arrange the sliced Italian sausage on the heel of the ficelle and then top that with the spicy Italian sausage.  Top the sausage with 1 1/2 ounce of the heated fresh tomato sauce (see recipe).
  • Top the tomato sauce with 1 oz. of the bell pepper & onion blend (see recipe). Close the sandwich and serve.

Garlic Butter:

  • Place the butter in a sauce pot and place on the stove over medium heat. Allow the butter to completely melt, then add in the garlic. Continue to cook for 2 minutes, or until the garlic is cooked. Remove from the heat and mix in the chopped parsley, salt and black pepper. Transfer to an appropriate container, cover and hold at or above 135F.

Bell Pepper & Onion Blend:

  • Heat 1/4  teaspoon of the olive oil in a saute pan over medium-high heat. Once hot, add the red, green and yellow bell peppers and saute for 3-4 minutes, or until the vegetables begin to soften. Transfer the peppers to a bowl and reserve.
  • Heat the remaining 1/4 teaspoon of olive oil in a saute pan over medium-high heat. Once hot, add the white onions and saute for 3-4 minutes, or until they begin to soften. Transfer the onions to the bowl with the cooked bell peppers. Mix the peppers and onions together, cover and hold hot at or above 135F.

Fresh Tomato Sauce:

  • Place the marinara sauce, tomatoes and basil in a sauce pot and place on the stove over medium-low heat. Once the sauce has come to a simmer and has reached a temperature of at least 165F remove from the heat. Transfer tomato sauce to an appropriate container, cover and hold at or above 135F.   

Serving Size: 1 Tuscan Sausage Stuffed Ficelle (Approx. 9 1/2 ounces)