Sausage Filled Monkey Bread Recipes

SAUSAGE-FILLED MONKEY BREAD

Steps:

• Simmer sausage in water to cover until cooked through, about 10 minutes.
• Drain; let cool and cut into 1/2-inch slices.
• Sprinkle yeast and 1 teaspoon brown sugar in small bowl; let disolve, then stir to blend.
• Let stand until foamy, about 5 minutes.
• Combine yeast,milk,1/2 cup water, butter, 2 tablespoons sugar and salt in bowl of heavy-duty (stand) electric mixer (dough can also be made by hand).
• Using dough hook, mix until smooth.
• Blend in eggs and yolks, then rye flour.
• Add enough all purpose flour, 1 cup at a time, to form dough that pulls away from sides of bowl.
• Mix until elastic, adding more all purpose flour if very sticky, about 10 minutes.
• Butter large bowl; add dough, turning to coat all sides.
• Cover bowl with plastic wrap and kitchen towel.
• Let dough rise in warm draft-free area until doubled in volumn, about 1 hour.
• Punch dough down; knead on lightly floured surface until smooth and elastic, 2 to 3 minutes.
• Cover bowl and let rest 10 minutes.
• For Sage Butter:.
• Cook butter with sage and corriander in heavy small saucepan over low heat until butter melts; let cool for 10 minutes.
• Generously butter 10-inch tube pan or nonstick bundt pan.
• Pinch off walnut-sized piece of dough.
• Poke slice of sausage in center; pinch ends to seal.dip into sage butter and place seam side up in prepared pan.
• Repeat with remaining dough and sausage, arranging in pan in loose layers.
• Brush any remaining butter over top.
• Tent pan loosely with foil; let stand in warm draft-free area until bread just reaches top of baking pan, about 30 minutes.
• Preheat oven to 375 degrees.
• Set pan on rimmed baking sheet and bake until bread sounds hollow when tapped on top, covering loosely with foil if browning too quickly, about 1 hour.
• Invert bread onto rack; serve warm.

MONKEY BREAD KABOBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets and three cooling racks with parchment paper.
• Mix white sugar, brown sugar, and cinnamon together in a large resealable bag.
• Cut each biscuit into four pieces. Dip each biscuit piece in melted butter; transfer to sugar mixture. Gently shake bag to coat biscuits in sugar mixture.
• Thread three biscuit pieces onto a skewer; add a maraschino cherry. Repeat with three more biscuit pieces, ending with a maraschino cherry. Repeat with remaining ingredients to make 20 kabobs. Arrange kabobs on the prepared baking sheets.
• Bake in the preheated oven until biscuits are cooked through, about 15 minutes. Flip kabobs halfway through cooking.
• Transfer kabobs to prepared wire racks and let cool.

PULL-APART SAUSAGE BREAD

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.

SURPRISE MONKEY BREAD

Steps:

• In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. , Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly., Sprinkle 1/2 cup walnuts into a greased 10-in. fluted tube pan. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers., Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.