1 loaf (about 8 inches) round sourdough, white or rye bread
1 green pepper, chopped
2 carrots, chopped
6 lg. mushrooms, chopped
1 med. onion, peeled and chopped
2 tbsp. olive oil
1 tbsp. all-purpose flour
1/3 c. dry white wine
1 tsp. dry basil
1 lb. smoked Polish sausage or kielbasa, sliced thin
1/3 c. grated Parmesan or dry Jack cheese

Cut slice from top of bread. Scoop out soft insides. (Use at later time for bread crumbs or stuffing).

Saute vegetables in olive oil until soft. Sprinkle with flour and continue to saute while stirring. Add wine and basil and continue to saute until wine has evaporated. Add sausage and continue to cook for 5 to 10 minutes, stirring frequently.

Stuff bread with sausage mixture; sprinkle with cheese. Replace top of bread and wrap in foil. Place on baking sheet and bake in preheated 350 degree oven for 1 hour. Wrap in newspaper to keep warm for an hour or so. Cut in wedges to serve. Makes 6 or 8 servings.

NOTE: This loaf can also be served chilled, but it is better warm.