Easy Sausage Bread Recipes

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SAUSAGE BREAD



Sausage Bread image

Flavored with herbs and garlic and stuffed with sausage and gooey cheese, this slice-and-share Sausage Bread is party food at its finest. And it's a cinch to make, thanks to prepared pizza dough (look for it in the bakery section at the supermarket) and garlic-and-herb spreadable cheese (such as Boursin). Hot or sweet Italian sausage will taste great in the filling, and you can substitute chicken or turkey sausage for the pork, if you prefer. Rolling the dough into a jelly roll shape is easy: Start on one long side and roll it up in sections, tucking in the ends as you go to keep the whole thing sealed. When you're ready to bake it, be sure to place it seam side down on the baking sheet. You can serve Sausage Bread with pesto or warmed jarred marinara sauce for dipping if you'd like, but it is delicious all on its own, with no sauce.

Provided by Karen Schroeder-Rankin

Time 1h

Number Of Ingredients 7

1 pound sweet or hot Italian sausage, casings removed
1 pound fresh prepared pizza dough, at room temperature
1 (6.5-oz.) container garlic-and-herb spreadable cheese
2 cups pre-shredded Italian blend cheese
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, melted
1 teaspoon dried Italian seasoning

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.

PICNIC SAUSAGE BREAD



Picnic Sausage Bread image

This quick and easy recipe is great for outdoor picnics, ball games, or when you are out fishing! Feel free to add your favorite pizza toppings in the roll!

Provided by Veronica

Categories     Main Dish Recipes     Savory Pie Recipes

Time 35m

Yield 8

Number Of Ingredients 4

1 pound Italian sausage roll (such as Jimmy Dean®)
1 (13.8 ounce) package refrigerated pizza dough (such as Pillsbury®)
2 cups shredded mozzarella cheese
1 tablespoon olive oil, or as needed

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.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 25.6 g, Cholesterol 40.4 mg, Fat 18.6 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 6.8 g, Sodium 973 mg, Sugar 3.2 g

SAUSAGE BREAD



Sausage Bread image

Make and share this Sausage Bread recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 6

1 lb ground sausage
1 onion, chopped
1 loaf frozen bread dough, thawed
1 can mushroom, optional
1 egg, beaten
8 ounces mozzarella cheese, velveeta or 8 ounces cheddar cheese, shredded

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



Sausage Bread image

This beef-and-bread roll is really easy to make. The seasonings give the beef a flavor like sausage, hence its name.-Jan Young, Fort Smith, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried sage
2 large eggs, lightly beaten
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 loaf frozen bread dough, thawed
1 tablespoon butter, melted

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.

Nutrition Facts :

BREAKFAST SAUSAGE CASSEROLE



Breakfast Sausage Casserole image

Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.

Provided by Trisha Yearwood

Categories     main-dish

Time 9h10m

Yield 12 servings

Number Of Ingredients 8

Butter, for greasing
1/2 loaf of sliced white loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, lightly beaten

Steps:

  • Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  • In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  • The next day, preheat the oven to 350 degrees F.
  • Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

PULL-APART SAUSAGE BREAD



Pull-Apart Sausage Bread image

This pull-apart bread is a savory breakfast or brunch bread recipe that is a delicious alternative to traditional sweet breakfast or brunch breads.

Provided by DOJOBO

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Sausage

Time 1h

Yield 10

Number Of Ingredients 4

3 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
1 pound ground breakfast sausage
1 (4.5 ounce) can diced green chiles, drained
1 ½ cups grated Colby-Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to cool completely.
  • Open biscuits and cut each into quarters.
  • Mix biscuit pieces, sausage, green chiles, and Colby-Jack cheese together in a large bowl and pour into a fluted tube pan. Press mixture down slightly to make sure there are no air pockets.
  • Bake in the preheated oven for 30 to 35 minutes, covering with aluminum foil during baking if top browns too quickly.
  • Remove bread from the oven and let sit about 5 minutes before turning out onto a serving plate. Allow to sit 5 minutes more before cutting.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 38 g, Cholesterol 46.4 mg, Fat 27.7 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 10.9 g, Sodium 1551.1 mg, Sugar 6.6 g

EASY SAUSAGE CASSEROLE



Easy sausage casserole image

Get three of your five-a-day in this easy sausage casserole. Make our French-inspired one-pot, packed with juicy sausages and beans for a simple supper

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

2 tsp olive oil , plus extra for drizzling
4 large meaty sausages
1 onion , sliced
2 carrots , finely chopped
2 celery sticks, finely chopped
400g can cherry tomato
400g can cannellini bean (don't drain)
1 beef stock cube
1 tbsp thyme , chopped, plus extra for garlic bread
1 garlic clove ½ grated, ½ whole
4 slices ciabatta

Steps:

  • Heat the oil in a wide shallow pan and fry the sausages until browned. Push to one side, then tip in the onion, carrots and celery, and cook, with the lid on, for 10 mins until softened.
  • Stir in the tomatoes, beans and their juice, stock cube and thyme. Add grated garlic, cover and simmer for 10 mins.
  • Meanwhile, toast the ciabatta, then rub with the remaining garlic, drizzle with oil, scatter with a few thyme leaves and serve with the casserole.

Nutrition Facts : Calories 701 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 5.3 milligram of sodium

SAUSAGE BREAD



Sausage Bread image

Provided by Mimi Read

Categories     dinner, weekday, main course

Time 1h

Yield About 25 portions

Number Of Ingredients 20

1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt, more to taste
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
Pinch ground white pepper
4 bay leaves
2 tablespoons vegetable oil
1 pound Cajun andouille sausage, cut into 1/4-inch dice
1 small onion, finely chopped
1 stalk celery, finely chopped
1 small bell pepper, finely chopped
1 medium jalapeño, finely chopped
4 medium Roma (plum) tomatoes, cut into 1/2-inch dice
1/2 teaspoon Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup finely sliced scallions
3 dashes (or to taste) Louisiana hot sauce
3 7 1/2 -ounce packages (10 biscuits each) buttermilk bake-and-serve biscuits, or other biscuit dough as desired

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.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 1 gram, TransFat 0 grams

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

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

1 lb ground sweet Italian sausage (links are fine, just take them out of the casings)
1 tablespoon garlic, minced
1/4 cup salted butter
1 teaspoon dried parsley
2 medium onions, coarsely chopped (white or yellow)
salt and pepper
4 cups mozzarella cheese, shredded
2 pizza dough, balls
1 egg white
2 cups marinara sauce (for dipping)

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.

EASY SAUSAGE-STUFFED LOAF



Easy Sausage-Stuffed Loaf image

"This cheese-, spinach- and sausage-filled bread is a real crowd-pleaser," assures Suzanne Hansen of Arlington Heights, Illinois. "Tasty slices are great as a snack, served with a bowl of soup or as a fun appetizer at your next pizza party," she suggests.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 loaves.

Number Of Ingredients 9

2 loaves (1 pound each) frozen bread dough
1 pound bulk Italian sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 tablespoons butter, cubed
1 large egg, lightly beaten

Steps:

  • Thaw bread dough on a greased baking sheet according to package directions; let rise until doubled. Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink. Drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set side. , Roll each loaf of bread into a 14x12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter. Bring edges of dough to the center over filling; pinch to seal. Return to the baking sheet, placing seam side down; tuck ends under and form into a crescent shape. Brush with egg. , Bake at 350° for 20-25 minutes or until golden brown. Let stand for 5-10 minutes before cutting. If desired, cool one loaf on a wire rack; wrap in foil and freeze for up to 3 months., To use frozen loaf: Thaw at room temperature for 2 hours. Unwrap and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 185 calories, Fat 11g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 360mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

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SAUSAGE ROLL CRAZY BREAD RECIPE (VIDEO) - A SPICY PERSPECTIVE
2019-05-20 Place on the bottom rack of the oven for 35+ minutes. Bake until the center is puffed and the dough on the bottom is baked through. If the top starts to get dark, set a piece of foil loosely over the top. Once baked, brush the top with another coating of melted butter. Then sprinkle again with 1/4 cup parmesan cheese.
From aspicyperspective.com


EASY SAUSAGE BUNS RECIPE | HOT DOG BUNS RECIPE | MERRYBOOSTERS
2022-04-23 1.Prepare the dough. Into a bowl,add all our ingredients together and mix them to form a shaggy mass of dough. Add the milk,sugar,yeast,salt ,butter and flour and mix them together. Transfer the dough onto a clean work surface and knead the dough until the dough become soft and elastic.
From merryboosters.com


SAUSAGE BREAD ROLLS | CHINESE HOT DOG BUNS | PIGS IN A BLANKET …
2019-02-08 Steam the sausage in boiling water for about 7 minutes. Remove from water and set aside. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces, and roll it out into a rope long enough to wrap around the sausage about 3 times.
From cheflolaskitchen.com


CHEESY SAUSAGE BREAD | BETTER HOMES & GARDENS
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. Step 5. Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces.
From bhg.com


OVERNIGHT SAUSAGE BREAKFAST CASSEROLE {MAKE AHEAD} …
2019-11-17 This sausage egg casserole is very simple to make! Place bread cubes, chopped peppers and cooked sausage in a casserole dish (per recipe below). Combine eggs, milk and cheese. Pour over bread. Refrigerate at least 4 hours (overnight is best). This allows the bread cubes to soak up the egg mixture. In the morning just bake and serve!
From spendwithpennies.com


SAUSAGE BREAD RECIPE - YOUTUBE
This Sausage Bread recipe is easy to follow and perfect for Holidays, events, as well as Superbowl Parties! Enjoy!
From youtube.com


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