Sausage Bread

Sausage Bread

This sausage bread is a braided loaf of homemade bread stuffed full of sausage and cheese that is delicious with my Classic Marinara Sauce. It is a crowd pleaser at any gathering.  Serve with my Tricolor pasta salad with grilled zucchii and roasted red peppers.  

That picture of my sausage bread is making me hungry.  I could live on bread alone, as long as I could put any condiments on it. When I say condiments I’m talking, hot or cold, soft or crunchy, spreadable or stackable, and especially stuffable. I love them all and don’t know which is my favorite, but this bread is way up towards the top of the list. This braided loaf of bread warm and fresh from the oven stuffed with a melted cheesy, spicy, sausage center is sooo YUM!  

 

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Pizza Dough ready for Sausage bread recipe

First off, let’s make the bread dough.

I grew up making bread from the time I was about 8 or 9. Bread making in my family was a serious business as we made 20 loaves a week. The method I learned was a traditional way of making the dough which included mixing the ingredients, kneading the dough, letting it rise, deflating it, letting it rise a second time, and finally shaping it into the final shape.

Then I discovered a better way!

Several years ago, I took an online course from Peter Rheinhart that blew my mind. His class taught me to throw away many of the bread baking rules I followed. The final product was the best bread I had ever made.

Mr. Rheinhart has authored several books on bread baking. The techniques I use when making bread often come from his books. The stretch and fold technique is his. It is simple and yields the best pizza dough you will ever make.

For a detailed recipe with instructions, hop on over to my pizza dough recipe.  

My pizza dough recipe makes 2 loaves of sausage bread so if you want just one loaf cut the recipe in half.  You will also want to cut the filling in half.   But why make only one loaf?  It’s a lot of work and if you don’t want to eat both loaves invite over some friends.  I usually have no problem finding more than a few friends to help me eat this delicious loaf of sausage bread.  No friends or don’t want to share – you can freeze it for later.

Browned Italian Sausage
Ingredient for the Stuffing
Ready to Stuff in the Sausage Bread

Let’s make the filling:

This is where you can get creative. The basic filling is ground Italian sausage that is fried until nice and brown. Add in Italian seasoning, sautéed onions. Spice it up with spicy sausage or pepper jack cheese, Get your veggies with roasted yellow or red peppers, or oven-dried tomatoes. I keep roasted red peppers in the freezer so when the mood strikes; I defrost and slice, dice, or slip into a sandwich.

Use a generous amount of meat-filling and cheese. Don’t be stingy now or skimp on the filling. You went to all that work to make a beautiful stuffed loaf so STUFF IT!

Dough rolled out to 15 X 30 inches
Ready to braid
Egg Wash just prior to baking.

Once the pizza dough is made instead of putting it in the fridge overnight, put it back in the bowl and let it rise until double in size.  Roll it out, stuff it, braid it, and bake it.  

You will have a hard time waiting for it too cool enough to cut.  The smell when you take it out of the oven is heavenly.  Eat it as is or dip in some warm marinara sauce.  Generally no need to worry about leftovers but if you should be lucky enough to have some, wrap them in plastic wrap and refrigerate until eaten.  The baked loaf can also be frozen for up to 3 weeks.   Defrost in the fridge overnight and warm it up in the oven before cutting and serving. 

 

baked sausage bread
Two beautiful loaves of Sausage Bread

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sausage bread

Sausage Bread

A braided loaf of bread over-stuffed with sausage and cheese. A crowd-pleaser at any party or gathering. This recipe makes 2 large sausage bread loaves.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: appetizer, sausage bread, sausage stuffed bread
Servings: 16
Calories: 327kcal

Equipment

  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • oven stone or oven steel

Ingredients

  • 1 lb sausage italian stye ground
  • 2 med onions diced
  • ¼ red pepper roasted and diced (optional)
  • ¼ yellow pepper optional
  • 2 cloves garlic minced (optional)
  • 1 tbsp Italian seasonings
  • ¼ cup sun-dried tomatoes diced (optional)
  • 2 cups mozzarella cheese grated
  • 1 cup cheddar cheese grated
  • ¼ cup parmesan cheese grated
  • 2 cups marinara sauce for dipping
  • 2 lbs bread dough dough from my pizza dough recipe or 2 loaves frozen bread dough.

Instructions

  • To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
  • Use the dough from my pizza dough recipe. If you put the dough in the fridge overnight take it out of the ziplock bag and put in a lightly greased bowl covered with plastic wrap. Let the dough warm up and start to rise. This usually takes about 3 hours.
    pizza dough
  • While the dough is warming up (refrigerated dough) or rising, make the filling.
  • Saute the ground Italian sausage until it is well browned. Remove sausage from the pan into a mixing bowl. Drain all but 1 TBS of the fat from the pan.
    browned sausage
  • Saute the chopped onions in the fat until translucent. Add the garlic and saute until for another minute. Add onions and garlic to the browned sausage in the mixing bowl
  • If you are adding raw peppers instead of roasted peppers, saute them until they are just starting to soften but still crispy. Add to sausage and onion in mixing bowl.
  • Add Italian seasonings and sundried tomatoes to the sausage mixture and stir to mix well.
    browned chopped sausage in bowl
  • Let mixture cool to room temperature before adding it to the dough.
  • When the dough is ready to use, roll the dough out on a lightly floured surface until it is a 15 by 30-inch rectangle. Cut the rectangle in half to give two 15 inch squares
    sausage bread dough
  • Add ½ of the filling to each square and top with ½ of the cheese mixture.
  • Cut the edges as demonstrated in the picture.
    sausage bread
  • Braid the load by folding the end strip of dough up over the filling and overlapping alternating side strips to form the braid.
    unbaked sausage bread
  • Cover a large cookie sheet pan with parchment paper and place braided loaves on the parchment paper. Space the loave to give them enough room to rise. Cover the loaves loosely with plastic wrap to prevent a skin from forming on the loaf.
    unbaked sausage bread
  • Let covered loaves rest for 30 minutes or until slightly puffy. While loaves are resting, Put a pizza stone or pizza steel in the oven and preheat your oven to 425 degrees.
  • At the end of 20 minutes, brush loaves with egg wash. (1 egg beaten with a fork) and bake in a hot oven.
    unbaked sausage bread
  • Bake for 15 minutes at 425 degrees then reduce the temperature to 375 degrees and bake another 30 minutes. To prevent over-browning of the tops cover the loaves loosely with a piece of aluminum foil once the loaves are browned.
  • Remove from oven and cool on cooling racks.
    baked sausage bread
  • Once cooled to just slightly warm, slice and serve with a warm marinara sauce for dipping.

Notes

Visit my websites SHOP MY KITCHEN for small appliances, tools, and hard to find pantry items.
Visit my websites SHOP MY KITCHEN for small appliances, tools, and hard to find pantry items.

Nutrition

Serving: 2slices | Calories: 327kcal | Carbohydrates: 32g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 769mg | Potassium: 280mg | Fiber: 2g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 9.9mg | Calcium: 157mg | Iron: 1mg
Tried this recipe?Let us know how it was!
pizza dough

Pizza Dough-NY style

This simple NY style pizza dough recipe can be made ahead or used right away. Makes great garlic knots, calzones, and stuffed pizza rolls.
Prep Time: 30 minutes
Cook Time: 19 minutes
Course: Main Course
Cuisine: Italian
Keyword: make ahead pizza doug, NY style pizza dough, simple pizza dough
Servings: 8
Calories: 306kcal

Equipment

  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • oven stone and oven steel

Ingredients

  • 5 cups flour use unbleached organic bread flour
  • 2 tsp salt sea salt or kosher salt
  • 1 tsp instant yeast
  • 2 tsp sugar
  • 16 oz water room temperature
  • 1 tbsp olive oil for work surface

Instructions

  • To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
  • This recipe makes 2 large 14-inch pizzas.
  • Add all the dry ingredients to a mixing bowl and stir to mix.
  • Add the water and stir with a large wooden spoon until all the flour is absorbed.
    pizza dough
  • Let the dough rest for 5 minutes and then stir for another minute. The dough should be soft and slightly sticky. Add more flour or water a little bit at a time to achieve this consistancy.
  • Add 1 Tbsp olive oil to a smooth work surface. (i.e. granite) to create an oil circle about 12 inches across.
  • Stretch and fold the dough as shown in the video. Cover with a bowl and let it rest for 5 minutes. (Peter Rheinharts technique)
    pizza dough
  • Repeat the stretch and folds 3 more times at 5-minute intervals. Add more oil to the work surface if the dough starts to stick. The dough becomes firmer and less sticky with each stretch and fold.
    pizza dough
  • After the final stretch and fold put the dough into a gallon ziplock bag sprayed with a nonstick coating and place in the refrigerator for up to 3 days.
  • Or you can put the dough back in the bowl and let it rise until double in size, about 1 hour. Then use the dough for your favorite pizza recipe, sausage bread, stromboli, or calzones. Also delicious for garlic knots and garlic breadsticks.
    pizza dough

Video

Notes

This recipe can be scaled to change the number of servings made.  Hover over the number of serving and move the slider to adjust the ingredient amounts for how many servings you want to make. 
Visit my websites SHOP MY KITCHEN for small appliances, tools, and hard to find pantry items.

Nutrition

Serving: 2slices | Calories: 306kcal | Carbohydrates: 61g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Calcium: 13mg | Iron: 3.6mg
Tried this recipe?Let us know how it was!
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