Stuffed Baguette

1. 1

   Bring wine, bay leaf, brown sugar, and honey to a simmer.

2. 2

   Add sausages and poach at 170 for approximately 20 minutes or sausages are cooked through.

3. 3

   Slit a baguette lengthwise.

4. 4

   Be careful not to penetrate too deeply, only about halfway.

5. 5

   Leave a half inch on the top and bottom of the baguette.

6. 6

   Use your fingers to clear a pocket in the baguette.

7. 7

   Spread the mustard across the bottom, and pack in the spinach tightly.

8. 8

   Place sausages on top of spinach.

9. 9

   Top with cheese.

10. 10

    Place under the broiler for one minute or just long enough to melt the cheese and slightly toast the bread.

11. 11

    Variations; caramelized onions, roasted bell peppers, honey mustard or stone ground, arugala, watercress, beer

* Per serving · 4 servings · Values may vary.

No additional tips available.