Simple Recipe for Italian Sausage Bread
Giving a different twist to the standard fusion of sausages and bread, here is a succulent Italian sausage bread recipe you can prepare at home. This bread recipe uses prepared pizza dough, but if you have got more time on your hands you can prepare the bread dough as well.
On your shopping list, you'll need:
- 1 regular pizza dough
- 1/2 kilogram of Italian sausages
- 1 teaspoon, or about 5 grams, of red chili flakes
- 5 grams of diced parsley leaves
- 5 grams of diced thyme leaves
- 150 grams of chopped onions (1 cup)
- 10 grams of yellow cornmeal
- 5 grams of chopped garlic
- 350 grams of grated mozzarella cheese
- 1 regular-sized egg
- 2 tablespoons of water
- 5 ml of olive oil
- Salt to taste
Prepare your oven before cooking the stuffing:
- Pre-heat the oven to 180C.
- Take an 8x12 inch bread pan and baking sheet, and dust half the cornmeal inside it.
To prepare the stuffing:
- In a non stick pan, heat the olive oil over a gentle heat (you may use standard refined oil, but Italian and olive oil typically go together).
- Put the sausages in the pan and allow them to cook for a period of time so that they are cooked all the way through and brown on top. Turn regularly in between to ensure they cook evenly.
- Add the onions and let them simmer for a couple of minutes until they're soft and transparent.
- Add the garlic and leave it to cook for one or two minutes.
- Add the thyme and parsley to the mix and let them cook for another minute.
- Add some salt and stir so that the sausages are coated with the herbs.
- Add the red chili flakes, mix well and take the pan off the heat.
- Allow the mix to cool before using.
For the bread loaf:
- Thaw the pizza dough.
- Sprinkle the left over cornmeal on a flat surface and knead the dough then roll it out to a 10x14 inch rectangle.
- Whisk the egg with water.
- Use the egg mix to brush the sides of the dough (1 inch on each side).
- Sprinkle half the mozzarella cheese on the rolled-out dough.
- Spread out the sausage and herb mix on top of the cheese and sprinkle the remaining cheese over the top.
- Roll the edges of the dough over the filling in a jelly roll manner and seal the sides well.
- Brush some of the egg and water mix on top.
- Bake in the pre-heated oven for approx. forty (40) minutes 'til the top crust is glossy golden brown in color.
- Cool on a wire rack and cut in slices to serve.
Italian sausage bread can be served with butter, salsa or as a side dish with gravy.
On your shopping list, you'll need:
- 1 regular pizza dough
- 1/2 kilogram of Italian sausages
- 1 teaspoon, or about 5 grams, of red chili flakes
- 5 grams of diced parsley leaves
- 5 grams of diced thyme leaves
- 150 grams of chopped onions (1 cup)
- 10 grams of yellow cornmeal
- 5 grams of chopped garlic
- 350 grams of grated mozzarella cheese
- 1 regular-sized egg
- 2 tablespoons of water
- 5 ml of olive oil
- Salt to taste
Prepare your oven before cooking the stuffing:
- Pre-heat the oven to 180C.
- Take an 8x12 inch bread pan and baking sheet, and dust half the cornmeal inside it.
To prepare the stuffing:
- In a non stick pan, heat the olive oil over a gentle heat (you may use standard refined oil, but Italian and olive oil typically go together).
- Put the sausages in the pan and allow them to cook for a period of time so that they are cooked all the way through and brown on top. Turn regularly in between to ensure they cook evenly.
- Add the onions and let them simmer for a couple of minutes until they're soft and transparent.
- Add the garlic and leave it to cook for one or two minutes.
- Add the thyme and parsley to the mix and let them cook for another minute.
- Add some salt and stir so that the sausages are coated with the herbs.
- Add the red chili flakes, mix well and take the pan off the heat.
- Allow the mix to cool before using.
For the bread loaf:
- Thaw the pizza dough.
- Sprinkle the left over cornmeal on a flat surface and knead the dough then roll it out to a 10x14 inch rectangle.
- Whisk the egg with water.
- Use the egg mix to brush the sides of the dough (1 inch on each side).
- Sprinkle half the mozzarella cheese on the rolled-out dough.
- Spread out the sausage and herb mix on top of the cheese and sprinkle the remaining cheese over the top.
- Roll the edges of the dough over the filling in a jelly roll manner and seal the sides well.
- Brush some of the egg and water mix on top.
- Bake in the pre-heated oven for approx. forty (40) minutes 'til the top crust is glossy golden brown in color.
- Cool on a wire rack and cut in slices to serve.
Italian sausage bread can be served with butter, salsa or as a side dish with gravy.
About the Author:
About the Author: Sebastian Manning is a "barking-mad baker". Sebastian has been using his family diaries to bake fresh, healthy bread recipes for the majority of his adult existence. For more mouth-watering bread recipes, visit Sebastian's bread recipe blog where you'll find his awesome Sausage bread recipe.
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