PICNIC SAUSAGE BREAD
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
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
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
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
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
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 :
SAGE SAUSAGE BREAD
Perfect for a holiday brunch. My family enjoys this every Thanksgiving and Christmas. It makes good leftovers, too.
Provided by MRSMTAYLOR
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h
Yield 18
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- In a large skillet over medium heat, cook and stir the sausage, onion, and jalapeno until the sausage is well browned, about 10 minutes. Drain; set aside to cool slightly.
- Stir together the Swiss cheese, Parmesan cheese, egg, hot sauce, and milk in a large bowl. Stir in the biscuit mix, margarine, salt, and parsley. Add the sausage mixture; stir until well combined. Pour the mixture into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Serve warm or cold.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 9.3 g, Cholesterol 28.9 mg, Fat 11.5 g, Fiber 0.3 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 582 mg, Sugar 0.7 g
COUNTRY BREAD AND SAGE DRESSING
Steps:
- Heat large saute pan over high heat. Add the sausage and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Scrape the mixture into a large bowl and let cool slightly.
- Preheat the oven to 425 degrees F.
- When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste.
- Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.
CHEESY SAUSAGE AND SAGE STUFFING
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Stuffing/Dressing Side Cheese Cheddar Celery Sage Sourdough Sausage Milk/Cream White Wine
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
- Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.
- Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
- Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .
- Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
- Do Ahead
- Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.
COUNTRY-SAUSAGE AND SAGE DRESSING
Provided by Craig Claiborne With Pierre Franey
Categories casseroles, side dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Cut the untrimmed bread into one-inch cubes. There should be about 21 cups.
- Heat the oil in a skillet and add the sausage patties. Cook, turning the pieces often, about eight minutes or until cooked through and browned on both sides. Remove the patties and pour off almost all the fat from the skillet. Cut the patties into bite-size pieces.
- Heat the skillet and add the onion and celery. Cook, stirring, about three minutes, then add the apples. Cook, stirring, about three minutes longer. Stir in the sage.
- To a large bowl, add the cubed bread, sausage pieces, the apple and sage mixture, the beaten eggs, chicken broth, salt and pepper to taste. Blend well, tossing gently to moisten without making the mixture mushy.
- Use two tablespoons of the butter to grease a pan measuring about 18 by 12 by 2 1/2 inches. Pour the dressing into the pan and smooth it over. Dot with the remaining four tablespoons of butter. Place in the oven and bake one hour.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 6 grams, TransFat 0 grams
SAGE BREAKFAST SAUSAGE
Steps:
- In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into six patties. Chill at least 1 hour. , Fry in a skillet for 3-4 minutes on each side or until a thermometer reads 160°.
Nutrition Facts :
SAUSAGE AND BREAD DRESSING
Very good flavor, make sure to brown the sausage meat well, and use exactly the amount of liquid called for in the recipe, the bread can get too moist easily. Use some celery ribs, with leaves, if desired.
Provided by Tuck Burnette
Categories Chicken
Time 1h
Yield 1 13x9 pan, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Skin sausage. Heat a 12-inch sauté pan with oil, over medium high heat. Crumble in meat. Cook stirring often till a fond develops on the bottom of the pan, the sausage may stick a little. Deglaze with a few tablespoons water.
- Cook the meat, stirring occasionally, still, over medium-high heat, until it gets quite brown, it may need to be deglazed, a second time. Remove from heat, retrieving sausage with a slotted spoon, reserving rendered fat in pan, there may only be a little, that is okay, it isn't necessary to add more.
- Put back over medium-high heat. Add onions and celery and sprinkle with salt.
- Cook until the onion turns a light shade of gold, if the bottom of the pan is dark, deglaze with a few more spoons of water. Make sure to evaporate liquids, then keep sautéing as needed. Stir in the garlic powder, sage, and liberal grinds of black pepper.
- Stir till fragrant, then add sausage, with drippings, back to pan, add wine and deglaze thoroughly, make sure that liquid gets fully evaporated, the fat will sizzle in the bottom of the pan. Add the chicken broth, bring just to the simmer and remove from heat.
- Taste the mixture, add salt if nessecary. Stir in the bread. Turn until thoroughly but lightly moistened, more liquid is not required.
- Put the mixture into an ungreased (or lightly greased), 9x13 or 9x12 inch baking dish and set into the middle level or upper-middle level of a preheated 400 degree oven for 20-25 minutes. Serve immediately.
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