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
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.
Yields
10 Servings