Sausage bread
Sausage bread
Sausage bread is basically sausage, some veggies and cheese wrapped in dough and baked in the oven! You can use pre-made sausage and dough and it'll come together VERY quickly, or you can make the sausage (not as overwhelming as it sounds) and the dough (it just requires a little patience and time) and that's what makes this recipe "just right." Just in time for Christmas, this is a great appetizer. You can also have this for dinner and cut it into larger portions and serve with a side of veggies or a salad.
Equipment
- stand mixer (or hand mixer) for the dough
- plastic wrap or towel for the dough
- thermometer
- saute pan
- whisk
- wooden spoon
- sheet pan
- silpat or parchment paper
- Rolling Pin
- cheese grater
Ingredients
Dough
- 1 tbs organic olive oil plus more for coating the bowl
- 1 3/4 cups filtered warm water (110-115 degrees F)
- 2 1/4 tsp active dry yeast
- 4 1/2 cups organic all-purpose flour spooned and leveled
- 4 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1 tbs organic raw cane sugar
Sausage filling
- 1 lb organic pork (or turkey)
- 1 tsp Kosher Salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1/2 tsp cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano crush with your hands first
- 1 tsp whole fennel seeds
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper
- 1 yellow or white onion diced
- 1 organic red or green bell pepper diced
- 1/2 cup parmesan cheese freshly grated
- 1 1/2 cups organic low moisture whole milk mozzarella cheese freshly grated (not pre-grated)
- organic olive oil
Instructions
For the dough
- In the bowl of the stand mixer fit with the dough hook, whisk the water, yeast and sugar in the bowl. (If you have a hand mixer, do this in a large bowl). Let it stand for 10 minutes, until the mixture has foamed. Note if it doesn't foam, the yeast is no longer active and you'll need to start over with fresh yeast.
- With the mixer on low, gradually add in the flour. Once the flour is incorporated, add the salt and olive oil and continue to mix on low for 2 minutes until it's incorporated. Increase the speed to medium, mix until the dough forms a ball, about 5 minutes. This is when the gluten activates which makes the dough that beautiful chewy consistency. (Note, you can mix by hand and knead the dough for 10 minutes until the dough barely sticks to your hands and creates a nice, smooth ball).
- Take the dough out of the bowl and clean the bowl, then oil it and place the dough back in the bowl. Coat the dough with the oil. Cover with plastic wrap or a damp towel, place in the oven with the oven off. Let it rest until it's doubled in size, 1-1 1/2 hours.
- Gently punch down the dough. Divide the dough in half. You can either make 2 loaves of sausage bread or save the other half for another time (or pizza, check out my pizza recipe!).
- Shape it into balls. The dough you're not using can be placed into a zip top bag. Remove all of the air out of it and can be refrigerated for up to 3 days or frozen for up to 6 months.
- Place a little bit of flour on your counter. Roll out the dough until it forms a rectangle about 6×12. Cover the dough with the plastic wrap (or towel) again and let it rest for another 30 minutes.
Sausage filling
- Preheat the oven to 350 degrees F.
- While the dough is resting, make the sausage filling.
- Heat a large saute pan over medium heat with a tbs of olive oil. Add the diced onion and bell pepper with a pinch of salt and a few grinds of fresh cracked black pepper. Let it cook for 5 minutes, until the onion is translucent and the peppers are soft. Add the pork (or turkey) and all of the dried seasonings / spices. Cook for 7-10 minutes (until the meat has completely cooked through and there is no pink). Let it cool.
- Once it has cooled, pour the sausage filling onto the dough. Add the mozzarella cheese. Leave an 1 inch border without the filling. Roll the dough the long way, tightly and tuck in the corners. Place the dough seam side down on the parchment (silpat) lined baking sheet. Bake for 30 minutes or until golden brown. Let it rest for 10 minutes before slicing.
Notes
** Amazon Affiliate – I may receive compensation.Â
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2 Comments
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OPHoffMama
Does the recipe include enough filling for two sausage breads? Looks like enough dough for two, but rest of recipe seems as if it makes one. Thanks!!!
Zahavalox
Step 4 mentions that you divide the dough in half and save 1/2 for another time or use (ie pizza!). Another option would be to double the sausage and make 2 sausage breads!