Spinach Sausage Bread Recipes

THE ULTIMATE BREAKFAST FOR DINNER: SAUSAGE AND SPINACH EGG STRATA

Steps:

• Defrost the spinach in the microwave, and then wring out any excess liquid.
• Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
• Arrange half of the bread in a casserole dish.
• Whisk the eggs with the milk, Dijon and some salt and pepper.
• Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge.
• Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
• Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.

QUICK AND EASY SPINACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
• Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
• On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
• Bake in preheated oven for 20 to 25 minutes, until golden brown.

SAUSAGE-SPINACH BREAKFAST BAKE

Steps:

• Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.
• In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
• In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.
• Bake 35 to 40 minutes or until topping is golden brown.

STUFFED SPINACH LOAF

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle with salt and basil. Roll out bread dough to a 13x10-in. rectangle. Sprinkle with meat mixture. Top with spinach; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. , Place seam side down on a greased baking sheet. Bake at 350° until crust is golden brown, 25-30 minutes. Serve warm. Refrigerate leftovers.

SPINACH, SAUSAGE AND CHEESE BAKE

Steps:

• Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in tomato sauce. Set mixture aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Spoon sausage mixture over spinach mixture and top with mozzarella cheese.
• Bake in preheated oven for 40 minutes.

SAUSAGE BREAD

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 SPINACH BREAD

Steps:

• Allow the dough to thaw; cook the spinach according to the package directions; drain well.
• Brown the sausage and drain off the fat, add the onion and cook until onions are soft. Beat egg and add about 1/2 to the reserved spinach and save the rest to brush over top of bread.
• Working with one loaf of bread at a time, roll the bread into a rectangle about 9 x 13 inches. Spread half of the spinach, sausage, and mozzarella cheese over the dough and sprinkle with 1/2 of the parmesan cheese. Roll up jelly roll style starting on a long end. Seal all edges tightly so the stuffing remains inside.
• Place on baking sheet and pierce tops of bread loaves with a fork a few times. Brush with the egg and bake at 375°F for 20 minutes or until browned. Repeat the steps for the other loaf of bread.

SPINACH BREAD

Steps:

• Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
• Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

EASY SAUSAGE-STUFFED LOAF

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.

SWEETBREAD AND SPINACH SAUSAGE

Steps:

• Remove all outer membranes, blood and connecting tissues from sweetbreads. Soak them overnight in cool water.
• Drain and cook the sweetbreads in water to cover with salt to taste. Bring to a boil and simmer for 5 minutes. Drain and arrange on a rack with a weight to extract the moisture for one hour. Chill. Cut into 1-inch cubes.
• Clean spinach, removing all tough stems, and wash well. Drain. Cook spinach in the moisture that clings to the leaves over low heat until it is wilted. Drain; cool and then extract as much moisture as possible by squeezing in tea towel or cheesecloth. Chop coarsely.
• Combine sweetbreads, veal, pork, fat, shallots, seasonings and eggs in several batches in food processor and process each batch about 20 seconds with metal blade, until mixture is in very small pieces. After all the batches are processed, return each one to processor, slowly pouring in a portion of the cream while processing for about 15 seconds. The mixture should be smooth but not too fine.
• Combine the meats with the spinach and blend well.
• Using sausage stuffer, stuff casings, twist and tie into 4- to 6-inch links.
• Place sausages in pot of boiling salted water. Return slowly to a boil; reduce heat and simmer slowly for about 10 minutes. Remove from heat and allow to stand for 15 minutes. Drain well and cool.
• To serve, grill or pan-fry sausages in butter. If desired, serve with beurre blanc.

SAUSAGE SPINACH BREAD

Steps:

• Allow dough to thaw. Cook spinach according to package directions. Drain well. Brown sausage and drain off fat. Add onion and cook until onions are soft. Beat egg. Add about half of it to the drained spinach and reserve the rest to brush over the top of the bread. Working with one loaf of bread at a time, roll the bread out into a rectangle, about 9x13 inches. Spread half of the spinach, sausage, and mozzarella cheese over the dough. Sprinkle with half of the Parmesan cheese. Roll up, jelly roll-style, starting on a long end, sealing all edges tightly so the filling remains inside. Place on baking sheet and pierce tops of bread loaves with fork a few times. Brush with beaten egg. Bake at 375° for 20 minutes or until brown. Serve hot. Repeat steps with second loaf. Note: Most frozen bread loaves come two to a package. If not, simply save the extras in the freezer to be used at a later date.