Italian Sausage Braid Recipes

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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.

SPICY ITALIAN SAUSAGE AND CHEESE BREAD



Spicy Italian Sausage and Cheese Bread image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 1 loaf, about 14 pieces

Number Of Ingredients 17

1 recipe Basic Pizza Dough, recipe follows, or storebought refrigerated pizza dough from a can or tube
2 tablespoons yellow cornmeal
1 tablespoons olive oil
3/4 pound mild Italian sausage, remove from the casings
1 cup diced yellow onions
1 teaspoon chopped garlic
1/2 teaspoons crushed red pepper flakes
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 1/2 cups shredded mozzarella
1 egg plus 2 teaspoons water, beaten together
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

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 AND BREAD STUFFING



Italian Sausage and Bread Stuffing image

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.

Provided by Gina Marie Miraglia Eriquez

Categories     Gourmet     Thanksgiving     Side     Stuffing/Dressing     Sausage     Bread     Pork     Parmesan     Bake     Christmas     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 14

1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pounds sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
¾ cup heavy cream, divided
½ cup turkey giblet stock or reduced-sodium chicken broth
1 cup grated Parmigiano-Reggiano (2 ounces)
½ cup coarsely chopped flat-leaf parsley
Special Equipment
4-qt shallow ceramic or glass baking dish

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).

ITALIAN SAUSAGE BRAID



ITALIAN SAUSAGE BRAID image

Categories     Bread     Pork     Bake

Yield 8 Braids

Number Of Ingredients 10

12 Rhodes™ Dinner Rolls, thawed to room temperature
1 pound ground Italian sausage
10 ounces frozen chopped spinach
1 cup grated mozzarella cheese
4 tablespoons grated Parmesan cheese 2 cloves garlic, minced
1/2 teaspoon fennel seed
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 egg white, beaten
additional fennel seed, if desired

Steps:

  • Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a large skillet cook sausage completely. Drain well and place in a large bowl. Add spinach, cheeses, garlic, fennel seed, oregano and salt. Mix well. Remove wrap from dough. Place sausage mixture lengthwise in a 4-inch strip down center of dough. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Brush with egg white and sprinkle with additional fennel seed, if desired. Bake at 350°F 25-30 minutes.

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

This Italian-style stuffed bread is packed with eggs, sausage, pepperoni and cheese. When I know I'll really be pressed for time, I bake this a day in advance and reheat slices for breakfast, lunch or dinner.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 1 loaf (12 slices).

Number Of Ingredients 10

1 package (16 ounces) hot roll mix
6 large eggs
1 tablespoon butter
1 pound bulk Italian sausage, cooked and drained
8 ounces pepperoni, thinly sliced
2 cups shredded part-skim mozzarella cheese
2 cups shredded provolone cheese
Garlic powder to taste
1 large egg yolk
1 tablespoon water

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.

Nutrition Facts : Calories 476 calories, Fat 29g fat (13g saturated fat), Cholesterol 203mg cholesterol, Sodium 1093mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

This sweet, rich bread is served mostly at Thanksgiving, Christmas, or Easter.

Provided by HoneeBee

Categories     Bread     Quick Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 12

1 cup raisins
1 pound raw, bulk Italian sausage
1 ½ cups brown sugar
1 ½ cups white sugar
2 eggs, lightly beaten
1 cup chopped pecans
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ginger
1 teaspoon pumpkin pie spice
1 cup cold coffee
1 teaspoon baking soda

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.

Nutrition Facts : Calories 492 calories, Carbohydrate 80.3 g, Cholesterol 45.9 mg, Fat 15.5 g, Fiber 2.4 g, Protein 10.7 g, SaturatedFat 3.4 g, Sodium 469.1 mg, Sugar 51.5 g

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

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

Provided by Aroostook

Categories     Yeast Breads

Time 1h45m

Yield 20 serving(s)

Number Of Ingredients 17

6 1/4 cups flour
1/2 tablespoon salt
2 tablespoons sugar
1/3 cup shortening
2 cups hot water (plus enough to make a soft dough)
1 package yeast, dissolved in
1/4 cup warm water
2 tablespoons olive oil
1 1/2 lbs lean ground beef
1 1/2 lbs bulk Italian sausage
2 bunches green onions, chopped fine
salt and pepper
3 tablespoons shortening, softened
1/2 cup parmesan cheese, 1/4 inch square chunks
1 cup grated parmesan cheese
1 egg
2 tablespoons sesame seeds

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.

Nutrition Facts : Calories 429.8, Fat 24, SaturatedFat 8.2, Cholesterol 65.2, Sodium 567.5, Carbohydrate 32.8, Fiber 1.6, Sugar 1.7, Protein 19.4

BRAISED SAUSAGE



Braised Sausage image

Please the whole table with this delicious Braised Sausage recipe. Serve this Braised Sausage over pasta or rice for a flavorful dinner entrée.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 5

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
4 each sweet and hot Italian sausage links (2 lb.)
2 cups fat-free reduced-sodium beef broth
2 Tbsp. HEINZ Balsamic Vinegar
1 cup CLASSICO Caramelized Onion & Roasted Garlic Pasta Sauce

Steps:

  • Heat dressing in large skillet on medium heat. Add sausage links; cook 5 to 8 min. or until links are evenly browned on both sides, turning after 4 min.
  • Meanwhile, mix beef broth and vinegar until blended.
  • Pour broth mixture over sausage links; bring to boil. Cover; simmer on medium-low heat 15 to 20 min. or until sausage links are done and evenly glazed with thickened broth mixture, turning occasionally.
  • Pour pasta sauce over sausage links; cook 3 to 5 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 270, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g

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From homemadeitaliancooking.com


SAUSAGE BREAD RECIPE – ANTHONY'S ITALIAN-AMERICAN RECIPES
Beat (3) egg whites into a bowl and add a little bit of water, mix with fork. Brush this over the loaves then sprinkle with cornmeal. This will help you get a nice golden brown look to the bread. Now, place the loaves in your preheated oven (375 degrees F) and cook for 40 – 50 minutes.
From spaghettisauceandmeatballs.com


ITALIAN SAUSAGE BREAD RECIPE
2021-01-23 – G. Granaroli XBRG76A – MM:MK VMXV03A 1 lb Pizza dough 4 Sausage links 1 lg Onion chopped 1 lg Pepper 1/4 lb Shredded mozzarella 1/4 c Grated cheese
From recipes.com.co


ITALIAN SAUSAGE BRAID | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
Keep Recipes. Capture memories. Be inspired. KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. ... Get Started - 100% free to try - join in 30 seconds. Italian Sausage Braid. See original recipe at: italian.betterrecipes.com. kept by aaronp601 recipe by italian ...
From keeprecipes.com


ITALIAN SAUSAGE BREAD RECIPE
2004-12-27 – G. Granaroli XBRG76A – MM:MK VMXV03A 1 lb Pizza dough 4 Sausage links 1 lg Onion chopped 1 lg Pepper 1/4 lb Shredded mozzarella 1/4 c Grated cheese Salt and pepper Egg wash (1 egg whipped With 1 tb water). Let dough rise until double in size. (about 4 hrs) Squeeze sausage meat from skin and crumble. Sautee with onion and chopped pepper. Drain …
From bakerrecipes.com


ITALIAN SAUSAGE AND PEPPERS ON GARLIC BREAD RECIPE - TODAY
2021-08-20 1. Sear the sausages in a little olive oil in a shallow Dutch oven. Once well seared, remove them to a plate. 2. To the same pan, add another splash of oil (if needed), the bell peppers, onions ...
From today.com


30 IDEAS FOR ITALIAN SAUSAGE APPETIZERS - BEST RECIPES IDEAS AND ...
2020-04-13 Party Food. 28. Murieta s first Italian Festival spices up Lake Clementia. 29. Party Food. 30. Italian Sausage Balls Recipe Quick Cooking. 30 Ideas for Italian Sausage Appetizers. .Choose these simple, no-mess appetizers when you need to take a meal to the party and also feel confident that it will certainly be perfect when you show up.
From delishcooking101.com


ITALIAN SAUSAGE CRESCENT BRAID RECIPE | YUMMLY
Used hot Italian sausage and had loads of flavor. Made it for guests and they loved it. Jan 8, 2020 - Very yummy. Easy to make. Forgot the mushrooms but no matter. Used hot Italian sausage and had loads of flavor. Made it for guests and they loved it. Jan 8, 2020 - Very yummy. Easy to make. Forgot the mushrooms but no matter.
From pinterest.com


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