sausage bread

This hearty, homemade bread is made with ground sausage rolled in pizza dough. 

Sausage Bread Recipe

pizza dough

shallot

baby bella or cremini mushrooms

garlic

olive oil, divided

Italian seasoning

red pepper flakes

salt

black pepper

All-purpose flour,

Italian cheese blend (4 ounces)

Parmesan cheese (optional)

Marinara sauce,

If pizza dough is refrigerated, let it sit on the counter until it comes to room temperature, about 2 hours.

Arrange a rack in the middle of the oven and heat the oven to 425ºF. 

Finely chop 1 small shallot (1/4 cup), 4 ounces baby bella mushrooms, and 2 garlic cloves. Beat 1 large egg in a small bowl.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add the shallots, mushrooms, and garlic and cook, stirring occasionally, until the shallots are translucent and the mushrooms are lightly browned, 5 to 8 minutes. 

Reduce the heat to medium-low. Add 2 teaspoons Italian seasoning, 1 to 2 teaspoons red pepper flakes (depending on spice preference), 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook until fragrant, about 2 minutes more. Transfer to a large bowl.

Return the skillet to medium-high heat and heat the remaining 1 tablespoon olive oil in the pan until shimmering. Add 1 pound Italian sausage and cook, breaking up the meat into small pieces and stirring occasionally, until browned and cooked through, 7 to 8 minutes. Drain on a paper towel-lined plate, then add to the mushroom mixture and stir to combine.

Dust a large sheet of parchment paper with all-purpose flour, then place the pizza dough on top. Stretch and roll the dough out to a 12x9-inch rectangle about 1/4-inch thick. Don’t roll the dough out too thin or the filling will spill out once rolled. It’s OK if the dough doesn’t form a perfect rectangle — having an even thickness is more important.

Spread the meat mixture on top, leaving a 1/2-inch border, then sprinkle with 2 cups shredded Italian cheese blend. Starting from a shorter end, roll the dough up tightly. Tuck the ends underneath and position seam-side down.

Transfer the parchment paper with the rolled-up dough onto a baking sheet. Cut 4 (2-inch) slits into the top of the dough. Brush the dough with the egg, then sprinkle with 1 tablespoon grated Parmesan cheese if desired.

Bake until the bread is golden-brown and cooked through, 30 to 35 minutes. Let cool for 10 minutes before slicing. Serve with marinara sauce for dipping.

A braided loaf of bread over-stuffed with sausage and cheese.   A crowd-pleaser at any party or gathering. This recipe makes 2 large sausage bread loaves.

Sausage Bread

lb sausage (italian stye ground)

med onions (diced)

¼ red pepper (roasted and diced (optional))

yellow pepper (optional)

garlic (minced (optional))

tbsp Italian seasonings

sun-dried tomatoes (diced (optional))

mozzarella cheese (grated)

cheddar cheese (grated)

parmesan cheese (grated)

marinara sauce (for dipping)

lbs bread dough bread

To change the number of serving:  hover the mouse over the number of servings, a slider will pop up.  The slider can be adjusted up or down.  This will automatically recalculate and adjust the amount of each ingredient for you.

Use the dough from my pizza dough recipe.  If you put the dough in the fridge overnight take it out of the ziplock bag and put in a lightly greased bowl covered with plastic wrap.  Let the dough warm up and start to rise.  This usually takes about 3 hours.

While the dough is warming up (refrigerated dough)  or rising, make the filling.

Saute the ground Italian sausage until it is well browned. Remove sausage from the pan into a mixing bowl.  Drain all but 1 TBS of the fat from the pan.

Saute the chopped onions in the fat until translucent.  Add the garlic and saute until for another minute.  Add onions and garlic to the browned sausage in the mixing bowl

If you are adding raw peppers instead of roasted peppers, saute them until they are just starting to soften but still crispy.  Add to sausage and onion in mixing bowl.

Add Italian seasonings and sundried tomatoes to the sausage mixture and stir to mix well.

Let mixture cool to room temperature before adding it to the dough.

When the dough is ready to use, roll the dough out on a lightly floured surface until it is a 15 by 30-inch rectangle.  Cut the rectangle in half to give two 15 inch squares

Add ½ of the filling to each square and top with ½ of the cheese mixture.

Cut the edges as demonstrated in the picture.

Braid the load by folding the end strip of dough up over the filling and overlapping alternating side strips to form the braid.

Cover a large cookie sheet pan with parchment paper and place braided loaves on the parchment paper.  Space the loave to give them enough room to rise.  Cover the loaves loosely with plastic wrap to prevent a skin from forming on the loaf.

Let covered loaves rest for 30 minutes or until slightly puffy.  While loaves are resting, Put a pizza stone or pizza steel in the oven and preheat your oven to 425 degrees.

At the end of the 30 minutes, brush loaves with egg wash. (1 egg beaten with a fork) and bake in a hot oven.  Slide the loaves (still on the parchment paper) onto the pizza stone or oven steel.  If you don&#039;t have a stone or steel bake the loaves on the cookie sheet.

Bake for 15 minutes at 425 degrees then reduce the temperature to 375 degrees and bake another 30 minutes.  To prevent over-browning of the tops cover the loaves loosely with a piece of aluminum foil once the loaves are browned.

Remove from oven and cool on cooling racks.

Once cooled to just slightly warm, slice and serve with a warm marinara sauce for dipping.

This Sausage Bread combines sweet Italian pork sausage and onions and cheese encased in a chewy and delicious homemade bread that&#039;s topped with seasame seeds. Perfect for holidays and gatherings!

Italian Sausage Bread

(406 grams) bread flour

(2 grams) instant yeast

(8 grams) fine sea salt

(4 grams) sugar

(260 grams) cold water

olive oil

24-ounce (680 grams) dough

(680 grams) bulk Italian sausage

unsalted butter

onion

(140 grams) shredded mozzarella

oregano

(23 grams) grated Pecorino Romano (divided)

Sesame or poppy seeds

Place water in a bowl large enough to hold both the water and all the dry ingredients and still have room to spare.  Mix together dry ingredients in another bowl.

Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.

Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.

Knead the dough for 5-7 minutes.  If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming.  Return to kneading (just make sure to knead for at least a total of 5 minutes).

Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.

After 40 minutes pull the dough towards its end repeatedly to form a smooth ball.  Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap.  Refrigerate for at least 12 but ideally 24 hours before using. 

For the dough

Remove the dough ball from fridge 2 hours prior to using.

Preheat oven to 425°F and set the rack to the middle level.

Heat the olive oil in a large pan to medium-high heat.  Add the sausage and brown while breaking it up with a wooden spoon or meat masher.  Remove the browned sausage with a slotted spoon to a plate and set aside to cool.

Add the butter and onions to the pan along with a pinch of salt.  Cook the onions until slightly browned and soft (about 10-15 minutes) then turn off the heat.

Place the dough onto a floured surface and press with your hands to open it, then transfer to parchment paper and roll into a rectangle shape approximately 12x16&quot; in size.

Distribute the sausage and onions onto the dough, leaving about 1 inch around the sides.  Sprinkle the shredded mozzarella, oregano, black pepper, and 2 tablespoons of grated Pecorino cheese all over the sausage and onions.

Fold the roll over one time then tuck in the sides.  With a wet pastry brush, brush the seam and roll with the parchment paper to form a log shape.  Place the seam side down and center the roll on an oiled baking pan or on top of a parchment paper-lined pan.  Cover with plastic and let the roll rise for 30-60 minutes before baking.

Before baking, beat the egg and add a tablespoon of water to thin.  Brush the eggwash onto the top of the roll.  Cut a few slits into the top of the roll to allow air to escape.

Sprinkle the sesame seeds and the remaining grated Pecorino on top.  Bake the sausage bread for 10 minutes then turn the heat down to 375°F and continue to bake for 20-30 more minutes or until the interior is fully cooked through.

Let the sausage bread sit for at least 10 minutes to solidify and make cutting easier.  Enjoy!

For the sausage roll

Loved this.  Made the dough the night before and took it out of the fridge a few hours before. One question though.  It turned out crispy.  Not overcooked though but definitely crispy.  I liked it that way but was it not supposed to be?

Welcome are going to attempt this recipe with Broccoli Rabe sausage with extra broccoli rabe, onions and mozzarella cheese.  Making these changes because that’s what we have on hand right now. Love all your recipes and Tara’s Irish Soda Bread.  Thank you.  🍀

Hey, I gave it 5 stars but it showed as 4. It’s a 5 starer to be sure.

Jim - thanks for sharing what I've been making for more than 55 years, going back to the late 60's. My family loves stuffed breads of all kinds and this one and mine are almost the same.

This Sausage Bread might be the most versatile recipe in your recipe box! It’s perfect as an appetizer or a weeknight dinner recipe. You can even serve it on game day or take it on picnics or potlucks!

sausage

tube refrigerated pizza dough (13.8 oz.)

Mozzarella cheese, shredded (16 oz.)

Preheat oven to 350°F. Spray a baking sheet with cooking spray and set aside. 

Crumble and brown the sausage in a skillet over medium heat, until no longer pink. Drain, if desired. 

Open the tube of pizza dough onto the prepared baking sheet and straighten the edges into a rectangle. Sprinkle cooked sausage and Mozzarella cheese over the dough, leaving about 1-inch open along the edges. Roll up the dough jelly-roll or cinnamon-roll style, crimping the seam closed and sealing and tucking the ends under.  Make sure the bread is seam-side down on the baking sheet. Brush the loaf with beaten egg. 

Bake in preheated oven for 25-30 minutes, or until the crust is golden and the bread is cooked through. Allow loaf to rest 10 minutes before slicing. 

I was just thinking of making it with breakfast sausage, skipping the cheese, and making french toast with it.

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Top 4 sausage bread recipes from across the web

The most viewed sausage bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sausage Bread Recipe

Sausage Bread

Italian Sausage Bread

Sausage Bread

The most viewed sausage bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine