Sharons Sausage Bread Recipes

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.

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.

Steps:

• The night before, I mix sausages, cheese, & other optional ingredients in a large bowl so that it is easier to fix in the morning. I also put the bread in the frig. to thaw.
• Next day, preheat oven to 350.
• Spray working surface with Pam or cooking oil so that bread doesn't stick as you are working with it.
• Taking each roll, I roll out flat, spread inside with butter, and fill down the middle with sausage/cheese mixture.
• Bring the sides of the bread together and seal, making a seam. Then, seal ends.
• Place loaf on greased baking sheet, seam-side down, and spread top with butter.
• Repeat with remaining loaves.
• Bake approximately 20 minutes or until top is lightly browned (I sometimes use the broiler).
• Slice and enjoy!

Steps:

• In a large skillet cook sausage until brown, drain.
• Lightly grease a 3 quart rectangular baking dish and spread croutons evenly in bottom.
• Sprinkle 1 cup of shredded cheese over croutons and top with sausage.
• In a large bowl add 2 1/2 cups milk, eggs, and dry mustard. Whisk together well and carefully pour over layers in baking dish.
• In a small bowl combine cream of mushroom soup and 1/2 cup milk, whisk well and spoon evenly over mixture in baking dish.
• Cover with plastic wrap and chill for 2 hours or overnight.
• Bake in a 325 degree oven, uncovered for 45 minutes.
• Sprinkle with remaining cheese and bake for approximately 5 to 10 minutes longer or until a knife inserted in the middle comes out clean.
• Let stand for 10 minutes before serving.
• Chill time is not included in prep and cooking time.

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.