Italian Sausage Bread Food

SPICY ITALIAN SAUSAGE AND CHEESE BREAD

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 BREAD

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.

ITALIAN SAUSAGE BREAD

Steps:

• Prepare roll mix and knead dough according to package directions. Cover and let rise for 30 minutes. , Meanwhile, In a large bowl, whisk eggs. In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. In a large bowl, combine the scrambled eggs, sausage, pepperoni and cheeses. , Punch dough down. Turn onto a floured surface; roll into a 14x12-in. rectangle. Sprinkle with garlic powder. Spread filling to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, on a greased baking sheet. , Beat egg yolk and water; brush over bread. Bake at 350° for 25-30 minutes or until golden brown. Serve warm. Refrigerate leftovers.

ITALIAN SAUSAGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
• Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
• In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
• Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

ITALIAN SAUSAGE BREAD

Steps:

• Bread:.
• Put flour, salt and sugar in a large bowl, mix.
• Add shortening.
• Pour hot water over mix and start combining.
• Add dissolved yeast, and continue mixing.
• Add more hot water until a soft dough is formed.
• Sprinkle with more flour when the dough gets sticky.
• Continue to knead to form a grainy soft dough.
• Remove dough from bowl.
• Add olive oil to bowl and roll dough around until coated with oil.
• Place dough in a warm place to rise and cover with a clean dishcloth.
• Allow to rise until doubled.
• Filling:.
• Cook sausage in a fry pan until almost cooked through then add beef.
• When almost browned add green onions.
• Add salt and pepper to taste.
• Let cool.
• When dough has doubled in size take 1/2 of the dough and roll to a 1-inch thick and 10-inch round circle.
• Spread 1 1/2 tablespoons of the shortening on top of the dough.
• Press 1/2 of the cheese chunks into the dough.
• Spread 1/2 the meat mixture on the dough.
• Next sprinkle 1/2 of the grated cheese on top of the meat.
• Roll the dough jelly roll style and place on a well greased cookie sheet with the end on the underside of the roll.
• Tuck ends under.
• Repeat the process for the second loaf.
• Let rise 20 to 30 minutes.
• Beat the egg in a small bowl and brush the top of each roll with the egg.
• Sprinkle with sesame seeds.
• Bake in a preheated 400 degree oven for 30 to 45 minutes until browned.

STUFFED ITALIAN SAUSAGE BREAD

Steps:

• For filling sauté sausage, veggies and seasonings until sausage is no longer pink and liquid has evaporated from pan.
• Add tomatoes and 1/2 cup of pizza sauce.
• Roll out bread dough to a large rectangle (stopping once in awhile to let dough rest).
• Spread filling up to 1 inch from sides of dough. Top with cheeses. Roll to a log. Seal ends (brushing water and pinching).
• Place log on cookie sheet sprayed with cooking spray.
• Let rest 30 to 45 minutes.
• Bake in 350°F oven for 30 to 40 minutes (until loaf is golden brown).
• Cool at least 30 minutes before slicing.
• Heat left over sauce for dipping before serving.

SICILIAN SAUSAGE BREAD

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.
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ITALIAN SAUSAGE BREAD

Steps:

• 1. Line a cookie sheet with non-stick foil, set aside
• 2. Heat olive oil 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 caramelized.
• 3. Remove the onions to a bowl, leaving extra oil in the pan.
• 4. Put the loose sausage into pan and cook until browned, being sure to break it up into small chunks.
• 5. Add the onion mixture back into pan with the sausage and cover. Simmer on low heat for a few minutes, stirring occasionally. Watch carefully as not to burn.
• 6. Preheat oven to 350'F.
• 7. Roll out one ball of dough onto a floured surface until it's a 8x14" rectangle. Not to thin or you'll get holes in the dough.
• 8. 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. Save the other half for the second dough. Cover with a layer of half the shredded mozzarella.
• 9. Roll the dough up lengthwise, like a cinnamon roll, and tuck in the ends before you get to the end of the roll, like a burrito. Pinch the ends together to seal.
• 10. Lay it with the flap down on the cookie sheet and brush with egg white. Cut slits in the top to let steam escape.
• 11. Bake in the oven until golden brown, approximately 25-30 minutes. Let bread rest for 10 minutes before slicing.
• 12. Repeat with second bread dough or refrigerate it in a plastic bag for later use. Use your favorite Marinara Sauce for dipping.

NANA'S SAUSAGE BREAD

Steps:

• In frying pan, brown sausage over medium high heat.
• Drain drippings and let cool.
• Mix 2 eggs, basil, fennel seeds and mozzarella into cooled sausage and set aside.
• In large bowl, combine 5 cups flour, sugar, salt and yeast.
• In small sauce pan, heat water, milk and butter until hot to the touch (about 125°), and stir into dry mixture.
• Mix in only enough of the reserved 1 cup of flour to make a soft dough.
• Knead dough on a lightly floured surface until smooth and elastic (about 8-10 minutes).
• Cover dough and let rest for about 10 minutes.
• Divide dough in half, set one half aside.
• Roll half the dough into a 6" x 18" rectangle.
• Spoon half the sausage mixture evenly over the dough to within a 1/2 of the edges.
• Fold the dough over the sausage filling and overlap the dough by about 1 1/2", seal seam and ends by pinching dough together.
• Carefully transfer filled dough to a greased baking sheet in a horseshoe shape.
• With a very sharp knife or razor, make slashes in the top of dough about 1/2" deep and about 2" apart.
• Repeat rolling and filling with remaining piece of dough.
• Beat remaining egg and brush over both loves of bread.
• Lightly sprinkle 1 TB of Locatelli or Parmesan cheese over each loaf (optional).
• Cover loaves and let rise until doubled (about 40-50 minutes).
• Bake in preheated 375° oven for about 25-30 minutes or until done.
• Remove from baking sheets and cool slightly.
• Serve warm.
• Refrigerate leftovers.
• Bread can be made a day ahead of time and then warmed in the oven before serving.

HOMEMADE ITALIAN SAUSAGE

Steps:

• Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
• Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
• Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
• Process the cold pork through a meat grinder on the slowest speed.
• Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
• Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
• Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

PAPA FELICO'S GARLIC SAUSAGE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Crumble the sausage into a saucepan over low heat; cover and cook until sausage is completely browned, stirring every 30 seconds; drain.
• Place the bread on a baking sheet with the crust sides down. Arrange the cooked sausage evenly over both halves of bread. Top each with tomato slices, red bell pepper strips, mozzarella slices, green olives, and black olives.
• Bake in preheated oven for 10 minutes.
• Whisk together the olive oil, balsamic vinegar, oregano, basil, salt, pepper, onion, and garlic in a bowl. Drizzle over baked bread halves.
• Bake another 5 minutes. Cut into 2 inch slices to serve.

ITALIAN SAUSAGE AND BREAD STUFFING

Steps:

• Preheat oven to 350°F with rack in middle. Generously butter baking dish.
• Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
• Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
• Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
• About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
• Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).