Chris' Recipes

Bon Appetite!

Sausage Bread

Written By: Chris - Jan• 11•13

Several years ago, while visiting our friend Kevin out in California, we prepared “Sausage Bread” together for a snack with our wine!  He and his family had been cooking it for years and had found the original recipe in an old “Vincent Price” cook book.  I have prepared the bread numerous times and base this recipe completely on memory as I’m not sure if this is what was in that old original!  I’ve changed it up from time to time and this time prepared some with a “mild breakfast sausage” that I prefer, as well as another loaf with a “hot Italian” variety, which is what Bill prefers!

This dish is not difficult to prepare!  It is always a hit and though we rarely have left overs, we have even made the slices into a second time around meal by reheating them on a pizza stone, adding pizza sauce, pepperoni and mozzarella cheese, and what vegetables you like such as onions or peppers and then baking them into little pizza bites!

When preparing the bread, you need to consider that the frozen dough needs time to thaw.  I typically put the frozen dough in the fridge and allow the dough to rise until nearly doubled and then finish the bread recipe the next day.

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Ingredients:

2 Loaf’s Frozen White Bread Dough, (1 pound each) thawed
1 to 2 lb. Italian Sausage (or breakfast sausage)
1/2 Onion, chopped
Extra Virgin Olive Oil
2 Garlic Cloves, pressed
2 Eggs (Egg Beaters work well), plus egg wash
1 Cup Parmesan Cheese
2 Cups Mozzarella Cheese
Salt & Pepper
Fresh Herbs or Dry Italian Seasoning, or Red Pepper Flakes, if desired
Flour, for rolling dough

Preheat oven to 350 degrees.  Meanwhile, cook the chopped onion in a couple tablespoons of extra virgin olive oil in a skillet over medium heat. Add and crumble the sausage, breaking it down as it cooks and is browned somewhat.  Drain off access oils (Kevin’s family reserved and used the oil to “paint” onto the bread before baking, I’ve done it and it adds an orange look shine, but is more fattening!).  Add pressed garlic and cook for an additional two to three minutes.  Set aside and allow mixture completely

Beat eggs (or use Egg Beaters) and mix them into the sausage.  Add cheese and seasonings.

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Roll the dough out flattening it into a rectangle the best you can.   Spread half the sausage mixture on each loaf, leaving about an inch on the edges.

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Starting at a long end, roll the dough jelly-roll style, into a long shape while pushing the edges in and closed as you roll.

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Place on a baking sheet that has been lined with parchment paper, seam side down and brush with beaten egg wash, or use egg beaters.

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Bake for 30 to 40 minutes; or until golden brown and cooked through.

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No worries if the bread isn’t perfect shaped!  Allow the bread to rest for about 10 to 15 minutes before slicing.  To serve, slice the bread into your desired thickness (I do about an inch thick) and serve warm.  This is also good at room temperature!

Enjoy!

Cheers!
~Chris

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3 Comments

  1. Jean Gerd says:

    Sounds delicious! I’m planning on taking this recipe with me on my upcoming travels to make and serve with scramble eggs for a ‘group breakfast’. Anxious to try it!!

  2. Laura says:

    This is great! This is close to making a stromboli. Chris is right, you can add veggies. I add sauteed mushrooms, peppers . It is also a hit with kids!!!

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