I too, cooked the sausage, using Italian sweet sausage, which is what I had on hand, and mixed it with the cream cheese. I filled halves, and wrapped regular bacon around them. I put them on a rack, then baked them. I think they are excellent. I did find that the thinnest sliced bacon worked the best.

Reviewed On: Sep. 18, 2009

This recipe is outstanding. I followed the directions exactly, although did add a little extra garlic. Thank you for submiting the recipe.

Reviewed On: Feb. 20, 2009

I just want to add to all the other reviewers, what a fantastic keeper this bread is. It stays soft and fresh, longer than any other bread I have made. I also baked two loaves, sliced them, and put them in the freezer for over two weeks. When I came home from vacation, I took one loaf out of the freezer, thawed it, and it was just as fresh as when it went in. Thanks so much for this recipe.

Reviewed On: Feb. 17, 2009