Giving a new twist to the traditional combination of sausages and bread, here's a mouth-watering Italian sausage bread recipe that you can prepare in your own home. This bread recipe uses ready-made pizza dough, but if you have more time on hand you can prepare the bread dough yourself as well.
On your shopping list, you'll need:
- 1 regular pizza dough
- 1/2 kilogram of Italian sausages
- 1 teaspoon, or about 5 grams, of red chili flakes
- 5 grams of diced parsley leaves
- 5 grams of diced thyme leaves
- 150 grams of chopped onions (1 cup)
- 10 grams of yellow cornmeal
- 5 grams of chopped garlic
- 350 grams of grated mozzarella cheese
- 1 normal-sized egg
- 2 tablespoons of water
- 5 ml of olive oil
- Salt to taste
Prepare your oven before cooking the stuffing:
- Preheat the oven to 180C.
- Take an 8x12 inch pan and bread sheet, and dust half the cornmeal inside it.
To prepare the stuffing:
- In a non stick pan, heat the olive oil over a gentle heat (you may use standard refined oil, but Italian and olive oil typically go together).
- Put the sausages in the pan and let them cook for some time so they are cooked from the inside and brown on the top. Keep turning between to let them cook evenly.
- Add the onions and let them cook for a minute or two 'til they become soft and translucent.
- Add chopped garlic and let it cook for 1 or 2 minutes.
- Add the chopped thyme and parsley to the mix and let them cook for 1 minute.
- Add some salt and stir well so the sausages are covered in herbs.
- Add the red chili flakes, mix well and take the pan off the heat.
- Let the mix cool before using.
For the bread loaf:
- Thaw the pizza dough.
- Sprinkle the left-over cornmeal on a level surface and knead the dough to a 10x14 inch rectangle.
- Mix the egg with water.
- Use the egg-water mix to brush the sides of the dough (an inch on each side).
- Sprinkle half of the mozzarella cheese on the prepared dough.
- Scatter the sausage and herb mix over the cheese and sprinkle the remainder of the cheese on top.
- Roll the dough over the mix in a jelly roll style and seal the edges well.
- Brush some of the egg mix on top.
- Bake in the preheated oven for approximately 40 minutes till the top crust is glossy golden brown.
- Cool on a wire rack and cut in slices to serve.
You can serve this bread with butter, salsa and even as a side dish with gravy.
On your shopping list, you'll need:
- 1 regular pizza dough
- 1/2 kilogram of Italian sausages
- 1 teaspoon, or about 5 grams, of red chili flakes
- 5 grams of diced parsley leaves
- 5 grams of diced thyme leaves
- 150 grams of chopped onions (1 cup)
- 10 grams of yellow cornmeal
- 5 grams of chopped garlic
- 350 grams of grated mozzarella cheese
- 1 normal-sized egg
- 2 tablespoons of water
- 5 ml of olive oil
- Salt to taste
Prepare your oven before cooking the stuffing:
- Preheat the oven to 180C.
- Take an 8x12 inch pan and bread sheet, and dust half the cornmeal inside it.
To prepare the stuffing:
- In a non stick pan, heat the olive oil over a gentle heat (you may use standard refined oil, but Italian and olive oil typically go together).
- Put the sausages in the pan and let them cook for some time so they are cooked from the inside and brown on the top. Keep turning between to let them cook evenly.
- Add the onions and let them cook for a minute or two 'til they become soft and translucent.
- Add chopped garlic and let it cook for 1 or 2 minutes.
- Add the chopped thyme and parsley to the mix and let them cook for 1 minute.
- Add some salt and stir well so the sausages are covered in herbs.
- Add the red chili flakes, mix well and take the pan off the heat.
- Let the mix cool before using.
For the bread loaf:
- Thaw the pizza dough.
- Sprinkle the left-over cornmeal on a level surface and knead the dough to a 10x14 inch rectangle.
- Mix the egg with water.
- Use the egg-water mix to brush the sides of the dough (an inch on each side).
- Sprinkle half of the mozzarella cheese on the prepared dough.
- Scatter the sausage and herb mix over the cheese and sprinkle the remainder of the cheese on top.
- Roll the dough over the mix in a jelly roll style and seal the edges well.
- Brush some of the egg mix on top.
- Bake in the preheated oven for approximately 40 minutes till the top crust is glossy golden brown.
- Cool on a wire rack and cut in slices to serve.
You can serve this bread with butter, salsa and even as a side dish with gravy.
About the Author:
About the Author: Sebastian Manning is a "barking-mad baker". Sebastian has been using his family diaries to cook fresh, healthy bread recipes for most of his adult life. For more delicious bread recipes, visit Sebastian's bread recipe blog where you will find his awesome Sausage bread recipe.
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