ITALIAN SAUSAGE BREAD
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
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
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 1 loaf, about 14 pieces
Number Of Ingredients 17
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 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
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
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
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
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
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
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
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
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
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
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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ITALIAN SAUSAGE BREAD - EMILY BITES
From emilybites.com
4.9/5 (24)Total Time 50 minsCategory Main Course, SandwichCalories 346 per serving
- In a mixing bowl, combine the parsley, 1 teaspoon of the Italian seasoning, salt, pepper, garlic powder, minced onion, fennel seed, paprika, and crushed red pepper flakes and stir to make an Italian sausage seasoning mix. Add the ground turkey and stir with a fork (or mush with clean hands) to blend the spices evenly into the ground turkey to make turkey sausage.
- Drizzle the olive oil in a large skillet or saute pan and bring to med-high heat. Add the turkey sausage mixture from step 1 and cook, breaking up into small chunks, for 4-5 minutes until cooked through. Transfer the cooked sausage to a mixing bowl and stir in the chopped spinach. Let the sausage cool for 5 minutes while you complete the next step.
- Open the can of pizza dough and unroll into a rectangle onto a piece of parchment paper. You’ll want your dough to be about 9”x14” (does not need to be exact), so you can lightly roll the edges out a bit with a rolling pin if necessary. Sprinkle 2 ounces of the shredded Mozzarella across the surface of the dough, leaving about an inch border all the way around.
20 ITALIAN SAUSAGE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Beef and Italian Sausage Meatloaf. If you're just making meatloaf with ground beef, are you ever missing out. Blending Italian sausage and beef together gives it a slightly spicier, more interesting flavor and a richer texture.
- Italian Sausage and Lentils. Herbed Italian sausage and lentils is an easy and filling stew that's a unique way to highlight the anise and fennel flavors often present in the sausage.
- Creamy Ziti with Sausage and Peppers. Italian sausage pasta is often made with red sauce, but this creamy baked ziti makes a nice change of pace. Plenty of melted cheese and butter makes it lusciously rich.
- Italian Sausage and Peppers Sandwich. One of the most classic ways to prepare Italian sausage in the Northeast is to sautée up some bell peppers and onions and grill the sausage until the whole mess is sizzling.
- Corn Chowder with Sausage. Try this warming corn chowder with sausage and potatoes for a filling weekend lunch or a light dinner. Made with both frozen and creamed corn, it's chock full of tasty corn flavor.
- Slow-Cooker Cornbread Sausage Dressing. This simple cornbread dressing is made in the slow cooker, so you can toss it together and let it cook while you do other things.
- Sausage-stuffed Mushrooms. If you need a tasty and impressive-looking appetizer that's a lot easier than it looks, these sausage-stuffed mushrooms are just the ticket.
- Potato Soup with Sausage and Kale. This filling soup is packed with veggies and savory sausage, and it's a great way to use up extra kale, spinach, or escarole.
- Cheesy Sausage Bread. You'll want to make this hearty and homey cheesy sausage bread as an appetizer for every get-together once you try it once. Either use the included recipe to make your own dough or make the recipe even quicker and easier by going with store-bought pizza dough.
- Quiche with Cheese and Sausage. Made with Italian sausage and two kinds of cheese, this filling quiche also has hard-boiled eggs layered right in, for an extra dose of protein.
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