Sausage Leek Cream Cheese Baguette

It’s not fancy, not really – more like something you pull together in a quiet moment, when the rain taps just gently enough on the kitchen window and the fridge has just a few good things left in it. This baguette with sausages, leeks, and cream cheese? It sort of became a favorite by accident. The first time I made it, it wasn’t even supposed to be a meal. It was “use what’s around” food… and it ended up being so perfect it stayed. The warm, salty sausage, the softened leeks, the lush cream cheese melting slightly into everything – then all that scooped into a crusty baguette that asks for both hands. It’s humble, but it really hugs you from the inside out.

Why You’ll Crave It

• The soft leeks turn almost sweet when sautéed, balancing the heartiness of the sausage just right
• It melts together into this warm, creamy filling that makes every bite feel comforting
• Perfect for dinner when you want something filling and deeply satisfying but don’t want to spend forever cooking
• It’s easy to tweak – swap in herbs, or your favorite sausage, and still end up with something delicious
• And the baguette… crusty on the outside, tender inside – like a good blanket wrapped around it all

The first time I made this, it was just me and my sister on a rainy Sunday – and we accidentally finished the whole thing standing at the counter.

What You’ll Need

• 1 large baguette: get one that feels light for its size, meaning aerated inside but crisp outside
• 4 fresh sausages: pork or chicken both work, cooked and cut up or left whole if you prefer
• 1 medium leek: sliced thin, rinsed well (they hide a lot of grit inside)
• 200g cream cheese: full-fat if possible, for richness that ties it all together
• 2 tablespoons olive oil: for gently softening the leeks and adding a little depth
• Salt: pinch or two, depending on how salty your sausages are
• Pepper: freshly cracked is best, just enough to lift the creaminess

Easy How-To

Get everything ready

Slice your leeks, check for hidden dirt between layers (they’re sneaky), and cook your sausages if they aren’t already. Leave them to cool while you move on.

Soften the leeks

In a large frying pan, warm your olive oil over medium heat. Toss in the leeks, sprinkle with a tiny bit of salt, and let them soften slowly. Give them time – about 5 minutes or so – until they smell kind of sweet and look tender.

Bring in the sausage

Once the leeks are softened, add your cooked sausage bits. Let everything mingle in the pan, warming through and picking up all those soft leeky edges. A couple minutes should be enough here.

Add some cream

Turn the heat down low. Spoon in your cream cheese and stir gently until it softens and wraps around everything. It doesn’t have to be a perfect sauce – just warm enough so each piece is coated in creamy goodness.

Prep the baguette

Take your baguette and slice it lengthwise – not all the way through, just enough to open it like a book. If it’s very soft inside, scoop out a little to make space. But only a little – that soft inner part is what catches the filling.

Fill it up

Now for the fun part. Spoon the warm sausage-leek-cream goodness into the baguette. Go slow, so it settles among all the nooks. Press it gently if you need, then close it back up.

Serve warm

Cut into hearty stretches and eat while still warm, napkins nearby. Or wrap it in foil and pop it in the oven for a more toasted finish.

Good to Know

• Leeks cook down a lot, so don’t be surprised if your pile shrinks fast – that’s when they get good
• If your cream cheese looks too stiff, add a splash of milk or cream while stirring it in
• This isn’t a very tidy sandwich… but it’s worth every glorious, creamy bite

Serving Ideas

• Serve it with a lightly dressed salad – arugula with lemon works beautifully – or just a few crunchy pickles on the side

Top Tricks

• Toast the baguette halves first if you like a bit of crunch contrast, especially if you’re serving it later
• Add thyme or soft herbs like chives to coax out a little more flavor from the leeks

Frequently Asked Questions

Can I use different sausage?

Absolutely. Go with what you love – spicy chorizo, garlicky chicken, even vegetarian ones. Just be sure it’s fully cooked before mixing in.

Can I make this ahead of time?

Yes, make the filling a day ahead and store in the fridge. Reheat gently and stuff the baguette just before serving for the best texture.

What bread works best?

A classic French baguette is ideal, but ciabatta or any long, crusty loaf will do in a pinch – just avoid soft sandwich-style bread.

What else could I add to bulk it up?

Wilted greens like spinach, or even a few roasted mushrooms, can stretch the filling and add lovely flavor.

Can I freeze it?

The filling freezes well, but the assembled sandwich doesn’t hold up great – the bread softens too much. Better to store the mix only.