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.

PICNIC SAUSAGE BREAD

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.

SAUSAGE BREAD

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).

SAUSAGE BREAD

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.

SAUSAGE BREAD RING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat; cook and stir sausage, breaking meat into chunks, until crumbly and no longer pink, about 10 minutes. Transfer sausage to a paper towel-lined plate to drain.
• Mix cooked sausage, mozzarella cheese, Parmesan cheese, and egg together in a bowl.
• Rough dough into a 10x14-inch rectangle on a baking sheet. Spread sausage-cheese mixture onto dough, leaving a 1-inch border. Roll dough around filling, starting from the long edge, creating a long log. Form the log into a circle and pinch edges together to seal. Brush top of roll with egg yolk.
• Bake in the preheated oven until ring is dark golden brown, 1 hour. Cool for 15 minutes before slicing into pieces to serve.

SAUSAGE BREAD

Steps:

• Preheat oven to 425°F. Cook sausage in a large skillet over medium-high, stirring often with a wooden spoon to break into small pieces, until sausage is browned and thoroughly cooked, 6 to 8 minutes. Remove sausage to a plate lined with paper towels to drain.
• Roll or stretch pizza dough into a 13- x 9-inch rectangle on a large piece of parchment paper or work surface. (If dough is too elastic, allow to stand at room temperature 10 to 15 minutes.)
• Spoon cheese spread onto prepared dough rectangle, and spread in an even layer over top, leaving a 1/2-inch border around all edges. Top cheese spread layer with an even layer of crumbled sausage, shredded cheese, and parsley. Starting at 1 long side, fold dough over in half so long ends meet, pinching edges together to seal. Place filled dough roll on a parchment paper-lined baking sheet, seam side down. Brush with melted butter, and sprinkle with Italian seasoning.
• Bake in preheated oven until golden brown, about 30 minutes, covering with aluminum foil after 20 minutes to prevent excessive browning. Let stand on pan 10 minutes. Transfer to a cutting board, and cut bread using a bread knife.

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.

SAUSAGE AND BREAD DRESSING

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.

BREAKFAST SAUSAGE BREAD

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.

SAUSAGE BREAD

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.

SAUSAGE BREAD

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.

CHEESY SAUSAGE BREAD

Steps:

• In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.
• In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
• Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350°F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.
• Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.
• Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

HELEN'S SAUSAGE STUFFED FRENCH BREAD

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.

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.

TURKEY SAUSAGE BREAD

Steps:

• Preheat oven to 350F.
• Preheat heavy skillet to medium temperature. Remove sausage from casing and add to skillet along with garlic and oregano. Cook, stirring until sausage is browned. Remove from heat and spoon sausage on paper towel-lined plate to drain if necessary and let cool.
• On lightly flowered surface, roll pizza crust into 8 x 12-inch rectangle. Top center of dough with sausage mixture and then cheeses. Fold long sides of dough over sausage mixture and cheeses, overlapping. Enclose ends and brush with beaten egg.
• Bake on baking sheet sprayed with non-stick cooking spray for 20-25 minutes, until golden brown. Cool slightly on a rack then cut into one-inch slices.

SAUSAGE BREAD

Steps:

• Prepare roll mix according to package directions, letting rise only once, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• In a large skillet brown the pork sausage and pepperoni and drain well.
• In a large bowl, combine the cooked sausage mixture, parmesan cheese, mozzarella cheese, cheddar cheese, 2 beaten eggs, parsley flakes, garlic powder, MSG powder, onion flakes, and oregano. Stir until well combined.
• Divide the risen dough in two. On a floured board roll out one half to a rectangle about 1 inch thick. Spread 1/2 of the filling over the rectangle. Starting at the wide end roll two times then fold in the sides. Continue rolling until the end, making sure the seal is on top. Repeat with remaining half.
• Place rolls on the prepared baking sheet. Brush generously with beaten egg. Use toothpicks to help hold the seam shut. Bake at 350 degrees F (175 degrees C) for 1 hour.