Easy Stuffed London Broil with Sausage for Your Next Dinner Party
Sneak Preview: Try this easy Stuffed London Broil with Sausage for your next celebratory meal. Bake in a slow cooker or the oven.
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Assembling this recipe may take a fair amount of time, although less so the more often you make it. But once you put this Stuffed London Broil into your slow cooker or oven, you are free to carry on with your life until it’s time to make the gravy and serve.
About 15 minutes before dinnertime, remove the toothpicks, slice the steak rolls, and stir together some gravy. Bring on the mashed potatoes for an unforgettable feast.
Ingredients and substitutions
- STEAK: London broil or top-round steak is usually the most economical choice. Flank steak is suitable as well. The steak should be thin–cut about 1/2 inch thick. Pound it with a mallet for maximum tenderness unless the butcher has already tenderized it.
- GROUND SAUSAGE: You have several choices. I use breakfast sausage, hot or mild. Italian sausage will work just as well if you prefer that flavor profile.
- BREAD CRUMBS: Again, you see the flexibility of this recipe. The crumbs can be soft or dried, seasoned or plain.
- ONIONS: White or yellow onions are both suitable. Chopped onions are convenient.
- PEPPERS: Red bell peppers are somewhat sweet. Green peppers have a bitter edge. Using both or including yellow and orange peppers makes a colorful pinwheel.
- KITCHEN BOUQUET: Worcestershire sauce can be substituted here.
- CORNSTARCH: Substitute flour for cornstarch when making the gravy if you prefer. You may need a little more flour.
How To Cook London Broil or Round Steak Stuffed with Sausage
Don’t miss the video to watch how this dish comes together.
FAQ About Stuffed London Broil
Not exactly, but they are often interchangeable. See this website for a more detailed answer about the differences. Round steak is usually more tender. However, the meat is cooked for hours, so flank steak, London Broil, or round steak are all good choices in this recipe.
Yes. Cook the stuffed steak and let cool. Freeze with or without the gravy on them. Double wrap to protect the steak rolls for up to 4 months.
Yes. Bake the rolls a day ahead. Cool and chill. Make gravy just before serving.
Yes. Bake in a 300˚F oven for 2-3 hours.
Try turkey or chicken sausage. Or leave off the sausage completely and use only bread crumbs and veggies.
Posts Related to London Broil Stuffed with Sausage
- Sausage Stuffed 8-Ball Squash
- Sweet and Sour Sausage
- Bacon-Wrapped Stuffed Pork Tenderloin with Raspberry Chipotle Sauce
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Easy Stuffed London Broil with Sausage Recipe
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Video
Ingredients
- 2 ½ lbs. (1134 g) London broil or tenderized round steak about 1/2 inch thick
- 1 pound (454 g) hot or mild ground sausage I use breakfast sausage
- ½ cup (54 g) bread crumbs soft or dried, seasoned or plain
- 1/2-3/4 cup (80 g) chopped onions
- 1 (119 g) chopped red or green bell pepper
- ¼ cup chopped parsley
- salt and pepper
- 2 cups (473 g) water
- 2 beef bouillon cubes or 2 teaspoons bouillon concentrate
- 1 tablespoon Kitchen Bouquet or Dale’s Steak Sauce
- 1 bay leaf optional
Gravy
- 1 cup (227 g) cold water
- 2 tablespoons cornstarch
- Meat juices leftover from cooking the steak
Instructions
- Lay 2 1/2 lbs. (1134 g) London broil or tenderized round steak out on the counter. Cut into pieces about 4-5 inches wide and 7-10 inches long. This is very approximate.
- Layer 1 pound (454 g) hot or mild ground sausage on top of the steak, using your hands to spread evenly to the edges.
- Sprinkle with 1/2 cup (54 g) bread crumbs, then 1/2-3/4 cup (80 g) chopped onions, 1 (119 g) chopped red or green bell pepper, and 1/4 cup chopped parsley. End with a light shower of salt and pepper.
- Starting from the narrow end, roll up steak and secure with toothpicks. (Count the toothpicks so you will know how many you need to pull out after the steak is cooked.)
- Brown rolls in a large skillet, if desired, but this step is not absolutely necessary. Place in a slow cooker (I always use a crockpot liner) or a large dutch oven or covered skillet.
- Combine 2 cups (473 g) water, 2 beef bouillon cubes or 2 teaspoons bouillon concentrate, and 1 tablespoon Kitchen Bouquet or Dale’s Steak Sauce. Pour over meat. Add1 bay leaf to the broth.
- Cover and place into the oven at 325˚F for 1-1/2 to 2 hours or cook in a crockpot for 7-8 hours. When tender, remove meat from oven or crockpot and allow to rest for 10-15 minutes.
- Remove toothpicks and slice. Set aside while you make gravy.
- Gravy
- Whisk 1 cup (227 g) cold water and 2 tablespoons cornstarch together. Add to juice from pot the meat was cooked in. Whisk well and cook until thickened. If there is not enough meat juice and gravy is too thick, you may have to add more water or beef broth to get a gravy-like consistency.
- Serve over steak rolls.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.