- 8 oz package
venison sausage patties
- 1-8oz loaf Italian bread (approx 16 inches long)
- ¼ pound sliced Muenster cheese
- 4 large eggs
- 1 cup milk
- 1 tablespoon sugar
- Salad oil
- 1 cup maple syrup
- ½ cup pecans
- ¼ stick of butter
Prepare the sausage per directions on label.
While sausages are cooking slice the bread on the diagonal into 8 slices approx 1 ½ inch thick.
Cut a pocket in each slice from top-crust-side almost, but not all the way to the bottom.
Place Muenster cheese and sausage patties in pockets, cutting cheese and sausages to fit.
Press together. In a baking dish, beat the eggs, sugar and milk together.
Place filled bread slices in the egg mixture, turning occasionally to coat both sides.
In a skillet over medium heat, put 1 tablespoon of oil and cook the sandwiches about 10 minutes, or until golden brown on both sides.
Place stuffed sandwiches on large platter. Add maple syrup, butter and pecans in a saucepan and cook on medium heat until warmed through.
Serve the Buttered Pecan Maple Syrup over sandwiches.
*** Recipe Courtesy Of ***
Buddy Toepfer, Sugar Land, TX