ITALIAN SAUSAGE BREAD
This is an appetizer that my husband's Italian grandmother used to make when he was a kid. When we married, he made it for my family at the holidays and now it's our most requested dish. It's so easy and everyone will think you slaved over it. This recipe makes two loaves, and trust me, you'll want to make both. Grandma Tallini makes her own bread dough of course, and you can too, but I find pizza dough from the local pizzeria or from the supermarket deli works just as good and saves me a lot of time. Same thing goes for the marinara.
Provided by Faux Chef Lael
Categories Breads
Time 1h10m
Yield 2 loaves, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Line a cookie sheet with non-stick foil, set aside.
- Melt butter in a large skillet, add onions, salt, pepper and parsley. Cook onions until they are translucent, then add the garlic. Cook the onions until they are carmelized.
- Remove the onions to a bowl, leaving the extra butter in the pan.
- Put the sausage into pan and chop it into bite sized chunks. Cook the sausage until it is browned.
- Add the onions back to the pan with the sausage and cover with a lid. Simmer on low heat for about 15-20 minutes, stirring occasionally. DO NOT let it burn.
- Meanwhile, preheat the oven to 350.
- Flour a surface and roll out one dough ball with a rolling pin until it is the size of a large pizza. Try not to let it get any thin spots or holes.
- When the sausage mixture is finished, use a slotted spoon to scoop half of it onto the dough and spread it evenly over the surface. You will save the other half for the second dough. Cover with a layer of half the shredded mozzarella.
- Roll the dough up like a cinnamon roll, but tuck in the ends like a burrito before you get to the end of the roll.
- Lay it with the flap down on the cookie sheet and brush with the egg white.
- Bake in the oven until golden brown, approximately 25-30 minutes. After baking, let the bread rest for 10 minutes before slicing.
- Repeat process for second loaf.
- Slice and serve with marinara sauce for dipping.
PICNIC SAUSAGE BREAD
This quick and easy recipe is great for outdoor picnics, ball games, or when you are out fishing! Feel free to add your favorite pizza toppings in the roll!
Provided by Veronica
Categories Main Dish Recipes Savory Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir sausage in a skillet over medium heat until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease.
- Spread pizza dough evenly onto a 9x13-inch baking sheet; sprinkle with sausage and mozzarella cheese. Roll the dough around the sausage and mozzarella, using the method similar to rolling a cinnamon roll. Crimp the roll closed; place seam side down on baking sheet. Brush the roll with olive oil.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 25.6 g, Cholesterol 40.4 mg, Fat 18.6 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 6.8 g, Sodium 973 mg, Sugar 3.2 g
SAUSAGE BREAD
Make and share this Sausage Bread recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preaheat oven to 350 degrees.
- Fry the sausage and onion together.
- Drain.
- Pam or grease a cookie sheet.
- Shape your dough into a rectangle and brush with half of the beaten egg.
- Place the sausage and onion on top to within about an inch of the sides.
- Add the mushrooms and top with the cheese of your choice.
- Roll the dough into a loaf, tucking the ends.
- Brush the top with the remainder of egg.
- Bake 30 minutes.
- Cool before cutting (If you can wait that long).
HELEN'S SAUSAGE STUFFED FRENCH BREAD
Provided by Emeril Lagasse
Categories main-dish
Time 2h7m
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
- Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
- Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
- Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
- Combine all ingredients thoroughly.
SPICY ITALIAN SAUSAGE AND CHEESE BREAD
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 1 loaf, about 14 pieces
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.
- Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.
- Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
- Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.
SAUSAGE CORNBREAD
Cornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.
Provided by Taste of Home
Time 1h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.
Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 731mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
CHEF JOHN'S SAUSAGE ROLLS
People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
- Whisk egg with water to make the egg wash.
- Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
- Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
- Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
- Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 15 g, Cholesterol 57.2 mg, Fat 20.6 g, Fiber 0.7 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 417.7 mg, Sugar 0.4 g
BREAKFAST SAUSAGE BREAD
Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves. -Shirley Caldwell, Northwood, Ohio
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool., Stir in two eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet., In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm. Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, place foil-wrapped loaf on a baking sheet and reheat in a 450° oven until heated through, 10-15 minutes. Carefully remove foil; return to oven a few minutes longer until crust is crisp.
Nutrition Facts : Calories 102 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 176mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
PULL-APART SAUSAGE BREAD
This pull-apart bread is a savory breakfast or brunch bread recipe that is a delicious alternative to traditional sweet breakfast or brunch breads.
Provided by DOJOBO
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage
Time 1h
Yield 10
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to cool completely.
- Open biscuits and cut each into quarters.
- Mix biscuit pieces, sausage, green chiles, and Colby-Jack cheese together in a large bowl and pour into a fluted tube pan. Press mixture down slightly to make sure there are no air pockets.
- Bake in the preheated oven for 30 to 35 minutes, covering with aluminum foil during baking if top browns too quickly.
- Remove bread from the oven and let sit about 5 minutes before turning out onto a serving plate. Allow to sit 5 minutes more before cutting.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 38 g, Cholesterol 46.4 mg, Fat 27.7 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 10.9 g, Sodium 1551.1 mg, Sugar 6.6 g
SAUSAGE BREAD
Make and share this Sausage Bread recipe from Food.com.
Provided by Jeanette G
Categories Quick Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fry your sausage and onion until cooked all the way through.
- Drain off any fat.
- In a large mixing bowl combine the remainder of the ingredients and stir until thoroughly mixed.
- Add in your sausage mixture and stir again.
- Bake in a 400 degree oven for 30 35 in a 9 X 13 greased baking pan.
Nutrition Facts : Calories 667.8, Fat 40.4, SaturatedFat 15.3, Cholesterol 97.2, Sodium 1913.5, Carbohydrate 44.8, Fiber 1.7, Sugar 8.4, Protein 29.8
SUPER EASY BREAKFAST SAUSAGE LOAF
I was searching for a quick and easy breakfast for a group of picky youngsters and came up with my own super easy breakfast sausage loaf from ingredients normally found in any fridge. This can be as basic as dinner rolls/sausage/eggs/cheese...or jazz it up a bit with onions and green peppers. This can be put together the night before, frozen or made on the fly.
Provided by Rick
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Heat a large skillet over medium-high heat and stir in the sausage and brown sugar. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage to a bowl; wipe the skillet clean.
- Melt the butter in the clean skillet over low heat. In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the eggs into the skillet. Allow the eggs to cook undisturbed until they begin to set, then gently stir the eggs until the curds are separate and set but not dry, 5 to 7 minutes.
- Roll out the crescent roll dough, and line the bottom and sides of the prepared pan with 3/4 of the dough. Layer the sausage, scrambled eggs, and Colby-Monterey Jack cheese into the pan, then top with the remaining 1/4 of dough. Pinch the corners and sides of the dough together.
- Bake in the preheated oven until golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 528.7 calories, Carbohydrate 25.4 g, Cholesterol 194.6 mg, Fat 36.9 g, Protein 22.4 g, SaturatedFat 15 g, Sodium 1207.5 mg, Sugar 12.1 g
CAJUN SAUSAGE BREAD
I found this fun recipe in a newspaper years ago and always serve it up for special brunches-and for my Super Bowl crowd. The spicy, stick-to-your-ribs loaf really warms folks up, and family and friends just rave about it.
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- Crumble sausage into a large skillet; add garlic. Cook over medium heat until meat is no longer pink; drain. In a large bowl, combine the onions, green pepper and jalapenos. Stir in the sausage mixture and cheese; set aside. , On a lightly floured surface, roll each loaf of dough into a 13x9-in. rectangle. Top with sausage mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting on greased baking sheets. Brush with butter. , Bake at 350° for 35-40 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 152 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 279mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
SAUSAGE BREAD
Provided by Mimi Read
Categories dinner, weekday, main course
Time 1h
Yield About 25 portions
Number Of Ingredients 20
Steps:
- In a small bowl, combine cayenne pepper, paprika, thyme, 1 teaspoon salt, chili powder, black pepper, white pepper and bay leaves; set aside. In a skillet over medium heat, heat oil and add sausage. Sauté 1 minute, add spice mixture and cook until lightly browned, about 2 more minutes.
- Add onion, celery, bell pepper and jalapeño. Sauté until softened, about 5 minutes. Add tomatoes and Worcestershire sauce and cook until liquid is almost evaporated, about 20 minutes. Stir in flour, add 2 tablespoons water, and cook until thickened, 1 to 2 minutes. Remove from heat and add scallions. Season with hot sauce and (if desired) additional salt to taste.
- To assemble: Preheat oven to 400 degrees. Roll out a single biscuit into a 3-inch disk. Holding disk in palm of your hand, place a heaping tablespoon of filling in center; lift edges to close dough around filling. Seal dough by twisting it, and place it with seam (twisted) side down on an ungreased nonstick baking sheet. Repeat to use all filling and all or most of the dough. Bake until lightly browned, 10 to 20 minutes depending on type of dough used.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 1 gram, TransFat 0 grams
SAUSAGE BREAD
This beef-and-bread roll is really easy to make. The seasonings give the beef a flavor like sausage, hence its name.-Jan Young, Fort Smith, Arkansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beef, oregano, garlic powder, salt, red pepper flakes, sage, eggs and cheeses; set aside. , On a floured surface, roll bread dough into a 12-in. x 10-in. rectangle. Spread meat mixture to within 1 in. of the edges. Roll up, jelly-roll style, starting at short end. Pinch the ends and seam to seal. Place seam side down on an ungreased baking sheet. Place in a warm place and let rise for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown and bread tests done. Brush with butter before serving.
Nutrition Facts :
SAUSAGE AND BREAD DRESSING
Very good flavor, make sure to brown the sausage meat well, and use exactly the amount of liquid called for in the recipe, the bread can get too moist easily. Use some celery ribs, with leaves, if desired.
Provided by Tuck Burnette
Categories Chicken
Time 1h
Yield 1 13x9 pan, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Skin sausage. Heat a 12-inch sauté pan with oil, over medium high heat. Crumble in meat. Cook stirring often till a fond develops on the bottom of the pan, the sausage may stick a little. Deglaze with a few tablespoons water.
- Cook the meat, stirring occasionally, still, over medium-high heat, until it gets quite brown, it may need to be deglazed, a second time. Remove from heat, retrieving sausage with a slotted spoon, reserving rendered fat in pan, there may only be a little, that is okay, it isn't necessary to add more.
- Put back over medium-high heat. Add onions and celery and sprinkle with salt.
- Cook until the onion turns a light shade of gold, if the bottom of the pan is dark, deglaze with a few more spoons of water. Make sure to evaporate liquids, then keep sautéing as needed. Stir in the garlic powder, sage, and liberal grinds of black pepper.
- Stir till fragrant, then add sausage, with drippings, back to pan, add wine and deglaze thoroughly, make sure that liquid gets fully evaporated, the fat will sizzle in the bottom of the pan. Add the chicken broth, bring just to the simmer and remove from heat.
- Taste the mixture, add salt if nessecary. Stir in the bread. Turn until thoroughly but lightly moistened, more liquid is not required.
- Put the mixture into an ungreased (or lightly greased), 9x13 or 9x12 inch baking dish and set into the middle level or upper-middle level of a preheated 400 degree oven for 20-25 minutes. Serve immediately.
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