Best Sharons Sausage Bread Recipes

SAUSAGE BREAD

Steps:

• Fry your sausage and onion until cooked all the way through.
• Drain off any fat.
• In a large mixing bowl combine the remainder of the ingredients and stir until thoroughly mixed.
• Add in your sausage mixture and stir again.
• Bake in a 400 degree oven for 30 –35 in a 9 X 13 greased baking pan.

BREAKFAST SAUSAGE BREAD

Steps:

• Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool., Stir in two eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet., In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm. Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, place foil-wrapped loaf on a baking sheet and reheat in a 450° oven until heated through, 10-15 minutes. Carefully remove foil; return to oven a few minutes longer until crust is crisp.

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).

ITALIAN SAUSAGE BREAD

Steps:

• Line a cookie sheet with non-stick foil, set aside.
• Melt butter in a large skillet, add onions, salt, pepper and parsley. Cook onions until they are translucent, then add the garlic. Cook the onions until they are carmelized.
• Remove the onions to a bowl, leaving the extra butter in the pan.
• Put the sausage into pan and chop it into bite sized chunks. Cook the sausage until it is browned.
• Add the onions back to the pan with the sausage and cover with a lid. Simmer on low heat for about 15-20 minutes, stirring occasionally. DO NOT let it burn.
• Meanwhile, preheat the oven to 350.
• Flour a surface and roll out one dough ball with a rolling pin until it is the size of a large pizza. Try not to let it get any thin spots or holes.
• When the sausage mixture is finished, use a slotted spoon to scoop half of it onto the dough and spread it evenly over the surface. You will save the other half for the second dough. Cover with a layer of half the shredded mozzarella.
• Roll the dough up like a cinnamon roll, but tuck in the ends like a burrito before you get to the end of the roll.
• Lay it with the flap down on the cookie sheet and brush with the egg white.
• Bake in the oven until golden brown, approximately 25-30 minutes. After baking, let the bread rest for 10 minutes before slicing.
• Repeat process for second loaf.
• Slice and serve with marinara sauce for dipping.

ITALIAN SAUSAGE STROMBOLI (AKA SAUSAGE BREAD)

Steps:

• Lay pizza dough on a lightly floured surface so it can rest.
• Slice Italian sausage into 1/2 inch slices; fry in a 10" skillet over medium heat until browned, about 10 minutes.
• Add 1/2 cup water, peppers and onions; bring to boil and cover.
• Reduce heat to low and cook about 5-10 minutes more, or until veggies are tender and sausage is heated through.
• Drain liquid from skillet and sprinkle sausage mixture with Italian seasoning; set aside.
• ***If you have leftover sausage, onions and peppers, like I did, you just need to warm it up***.
• Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
• Roll pizza dough (on a lightly floured counter) into a rectangle, approximately 11 x 17.
• Sprinkle with sausage mixture, then the cheeses.
• Start at the bottom of the long side and roll jellyroll fashion, stopping occasionally to stuff sides it. When you get to the end, pinch seam together, trying to squeeze air out as you go.
• Place seam side down on baking sheet; bake for about 25 minutes at 375 degrees.
• Remove from oven and lay a clean dish towel on top of loaf; this will allow the crust to soften up and it will be easier to slice and eat.
• After about 10 minutes or so, slice into 1 inch slices. Serve with warmed sauce for dipping, if desired.
• Enjoy!