Triple Sausage Pirogues

Prep Time: 1 Hour
Yields: 3 Servings

These meat-filled pirogues are perfect for a meal at home or a snack at the big game. For portable sandwiches, stuff bread, enclose in plastic wrap and eat as-is or toast bread on a grill.


  • 1 pound ground chuck
  • 1 pound bulk Cajun green onion sausage
  • 1 pound bulk Italian sausage
  • ¼ cup diced onions
  • ¼ cup diced celery
  • ¼ cup diced red bell peppers
  • 2 tbsps minced garlic
  • 2 tbsps vegetable oil
  • Worcestershire sauce to taste
  • salt and cracked black pepper to taste
  • granulated garlic to taste
  • 1 cup Cheddar cheese
  • 1 cup Swiss cheese
  • 1 large French bread

NOTE: If you cannot find bulk sausage, buy 6 links of each and remove meat from casing. Preheat oven to 350°F. Cut French bread into thirds. Cut each third into halves then scoop out center. Set aside. In a heavy-bottomed Dutch oven, heat oil over medium heat. Sauté onions, celery bell peppers and garlic 5–7 minutes. Add ground chuck, sausage meats and Worcestershire. Cook 20–30 minutes or until meat is browned. Season mixture with salt, pepper and granulated garlic. Stir in cheeses and blend until melted. Stuff an equal amount of meat mixture into bottom halves of hollowed-out bread. Place top half on meat and wrap sandwiches in foil. Place wrapped bread on a pan and bake 8–10 minutes or until brown and crispy.


print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295