| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Mediterrane, Sandwiches |
10 |
Servings |
INGREDIENTS
| 375 |
g |
Sausage mince |
| 3 |
tb |
Olive oil |
| 2 |
x |
25 cm long French bread sticks |
|
|
425 g can Italian Tomatoes, peeled, drained, and chopped coarsely |
| 1/2 |
c |
Thinly sliced spring onions |
| 2/3 |
c |
Pitted green olives, finely chopped |
| 2/3 |
c |
Pitted black olives, finely chopped |
| 2 |
tb |
Capers |
| 2 |
tb |
Fresh basil, finely chopped |
| 1/2 |
ts |
Dried ground thyme |
| 1/2 |
ts |
Crushed garlic |
| 1/2 |
ts |
Black pepper |
|
|
Salt to taste |
INSTRUCTIONS
Saute broken up sausage mince in olive oil until well browned, and set
aside. Cut ends off bread sticks and, using a long thin knife, hollow out
center. Place ends of bread sticks and bread from center in food processor
and process to make breadcrumbs. Mix with tomatoes, onions, olives, capers,
herbs, seasonings and undrained sausage mince; stuff the hollowed-out bread
sticks, Wrap tightly in foil and chill for 8 hours. Cut in 5 cm slices to
serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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