SICILIAN SAUSAGE BREAD
Make and share this Sicilian Sausage Bread recipe from Food.com.
Provided by Dreamgoddess
Categories Pork
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Coat pizza tin with oil.
- Roll out pizza dough on pizza tin.
- Remove casing from sausage, cut up into small pieces and brown lightly with 2 tablespoons of water in frying pan until cooked.
- Remove cooked sausage from frying pan, dry thoroughly with paper towel.
- Dice the Mozzarella.
- Mix 1 raw egg with dried sausage and spread on pizza dough evenly.
- Keep part of the egg yolk for later.
- Spread diced Mozzarella on pizza dough.
- Sprinkle grated Romano cheese on pizza dough.
- Roll up dough into itself and seal ends with brushed egg yolk.
- Bake in 350 degrees oven for about 45 minutes.
- - - - - - - - - - - - - - - - - - - --.
Nutrition Facts : Calories 506, Fat 43.5, SaturatedFat 16.8, Cholesterol 139.4, Sodium 1111.1, Carbohydrate 3.3, Sugar 0.7, Protein 24.5
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.
ITALIAN SAUSAGE - TUSCAN STYLE
This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.
Provided by Len Poli
Categories World Cuisine Recipes European Italian
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
- Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 1.5 g, Cholesterol 71 mg, Fat 31.9 g, Fiber 0.1 g, Protein 18.4 g, SaturatedFat 11.4 g, Sodium 746.8 mg, Sugar 1.3 g
SCACCE RAGUSANE (SICILIAN STUFFED FLATBREAD)
This is my first attempt ever at this incredibly unique and delicious Sicilian stuffed flatbread. What we have here is a very familiar pizza-like flavor profile, but the delivery system is unlike anything you've ever experienced. The outside edges are crispy and crunchy while that saucy and cheesy center is much like a pasta in texture. So, while this is vaguely similar to a lot of things, it's really unlike anything else.
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h45m
Yield 4
Number Of Ingredients 9
Steps:
- Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.
- Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.
- Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.
- Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.
- Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.
- Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
- Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.
- Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.
- Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.
- Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.
Nutrition Facts : Calories 503.2 calories, Carbohydrate 63.3 g, Cholesterol 29.3 mg, Fat 17.3 g, Fiber 3.9 g, Protein 21.9 g, SaturatedFat 8.1 g, Sodium 1138.2 mg, Sugar 2.7 g
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.
More about "sicilian sausage bread recipes"
SICILIAN SAUSAGE BREAD (BIGNOLATI) - MANGIA BEDDA
From mangiabedda.com
4.9/5 (12)Total Time 1 hr 20 minsCategory AppetizerCalories 150 per serving
SICILIAN SAUSAGE BREAD (BIGNOLATI) - CIRCLE B RANCH AND …
From circlebranchpork.com
5/5 Category AppetizersServings 24
SCACCIATA SICILIANA - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
SICILIAN SAUSAGE BREAD RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SAUSAGE BREAD (WITH PIZZA DOUGH!) | KITCHN
From thekitchn.com
BRIOLATA, A SICILIAN-STYLE SAUSAGE BREAD BY ... - THE FEEDFEED
From thefeedfeed.com
7 BEST SAUSAGE BREAD RECIPES - PASTA.COM
From pasta.com
THE SPICY SICILIAN BREAD STUFFED WITH TUNA: MUFFULETTU LICATESE
From lacucinaitaliana.com
HOW TO MAKE SICILIAN BREAD - CIAOBELLA!KITCHEN - FOOD
From ciaobellakitchen.com
SICILIAN SAUSAGE BREAD - THERESCIPES.INFO
From therecipes.info
HOMEMADE SAUSAGE RECIPE | SICILIAN COOKING
From siciliancookingplus.com
ITALIAN SAUSAGE BREAD RECIPE - RECIPETIPS.COM
From recipetips.com
SICILIAN SAUSAGE BREAD (BIGNOLATI) | RECIPE | SAUSAGE BREAD, SICILIAN ...
From pinterest.ca
SICILIAN SAUSAGE BREAD RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SICILIAN SAUSAGE BREAD (BIGNOLATI) – MY ROI LIST
From myroilist.com
SICILIAN BREADS: BEST RECIPES & RESTAURANTS | TASTEATLAS
From tasteatlas.com
SICILIAN SAUSAGE BREAD (BIGNOLATI) - YOUTUBE
From youtube.com
10 SPECIALTIES OF TRADITIONAL SICILIAN CUISINE - BABBEL.COM
From babbel.com
HOW TO MAKE SICILIAN SAUSAGE BREAD (BIGNOLATI) - MANGIA BEDDA
From mangiabedda.com
TOP 7 SICILIAN STREET FOOD SPECIALITIES - WE ARE PALERMO
From wearepalermo.com
TRADITIONAL HOMEMADE SICILIAN SAUSAGE - PIONEER THINKING
From pioneerthinking.com
SICILIAN BREAD RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
SICILIAN SAUSAGE BREAD (BIGNOLATI)
From pinterest.com
HOMEMADE SICILIAN STYLE SAUSAGES - CHEF LUCIANO SCHIPANO
From lucianoschipano.com
SCACCE (FOCACCIA-LIKE STUFFED BREAD) - SICILIAN AND ITALIAN FOOD
From allthingssicilianandmore.com
SICILIAN SAUSAGE BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AUTHENTIC HOMEMADE SICILIAN SAUSAGES (3 RECIPES) - GO …
From gocookyummy.com
10 BEST SICILIAN SAUSAGE RECIPES | YUMMLY
From yummly.com
SICILIAN SAUSAGE BREAD (BIGNOLATI) | RECIPE | SAUSAGE BREAD, BREAD ...
From pinterest.ca
SICILIAN SCACCIATA | FOOD & WINE
From foodandwine.com
21 BEST SICILIAN RECIPES | ALLRECIPES
From allrecipes.com
SICILIAN SAUSAGE RECIPES! - OLD MAJOR MARKET
From oldmajormarket.com
ENJOY SUPER BOWL WITH BRIOLATA - ITALIAN SAUSAGE & ONION BREAD
From homemadeitaliancooking.com
ITALIAN SAUSAGE BREAD - EMILY BITES
From emilybites.com
SICILIAN SAUSAGE BREAD (BIGNOLATI)
From pinterest.com
SICILIAN SAUSAGE ONE POT - THE RED BISTRO
From theredbistro.com
SICILIAN GARLIC BREAD - THERESCIPES.INFO
From therecipes.info
SAUSAGE & BROCCOLI SCACCIATA RECIPE | SANPELLEGRINO® ITALIAN FOOD
From sanpellegrinofruitbeverages.com
8 MOST POPULAR SICILIAN BREADS - TASTEATLAS
From tasteatlas.com
HOW TO MAKE ITALIAN SAUSAGE ROLL RECIPE - COOKING ITALIAN WITH JOE
From cookingitalianwithjoe.com
SAUSAGE BREAD - PROUD ITALIAN COOK
From prouditaliancook.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #pork #oven #pizza #dietary #meat #equipment #number-of-servings
You'll also love
Related Search