Recipe - Bread Provencale

375 g Sausage mince
3 tablespoon Olive oil
2 x 25 cm long French bread
sticks
425 g can Italian Tomatoes,
peeled, drained,
and chopped coarsely
One half cup Thinly cut or sliced up spring onions
2/3 cup Pitted green olives,
finely chopped
2/3 cup Pitted black olives,
finely chopped
2 tablespoon Capers
2 tablespoon Fresh basil,
finely chopped
One half teaspoon Dried ground thyme
One half teaspoon Crushed garlic
One half teaspoon 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 hollowedout 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