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Helen's Sausage Stuffed French Bread

  • Yield: 12 to 16 servings


  • Two 15-inch-long French baguettes
  • 1 pound bulk breakfast sausage
  • 2 tablespoons chopped jalapenos
  • 1 cup chopped green bell peppers
  • 1/4 cup chopped green onions (green and white parts)
  • 8 ounces cream cheese, at room temperature
  • 8 ounces sour cream
  • 8 ounces grated sharp Cheddar cheese
  • 1 teaspoon Emeril's Original Essence
  • Chopped fresh parsley, for garnish
  • Corn or tortilla chips, for dipping (optional)


  • Preheat the oven to 350°F.

  • Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.

  • Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.

  • Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.

  • Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.