Several years ago, I made this incredible Sausage Bread from my sister’s recipe on Grits and Pinecones. It’s been a while since I’ve made it. Therefore, I decided that I would not only make it, but also update the blog that was published in November of 2015 with new pictures and modified text. However, the recipe is exactly the same! This Sausage Bread is not only absolutely delicious, but also insanely easy to make. What’s even better is that it makes incredible leftovers than can be easily reheated.
Ingredients for Sausage Bread:
This amazing sausage bread uses only three ingredients: French Bread Dough, sausage, and mozzarella cheese.
Making the Sausage Bread:
As a first step, I cooked and crumbled the sausage in a large skillet over medium heat until all of the pink was gone. This took about 10 minutes. Then, I drained the sausage on a double layer of paper towels. It’s amazing how much grease cooks out of the sausage. I pressed the paper towels on the sausage to remove as much grease as possible, and then drained it again on fresh paper towels.
While the sausage was cooling a bit, I opened the dough tube, and carefully unrolled it onto a parchment lined cookie sheet. Interestingly, for me, this was the most difficult part of making the Sausage Bread. Once I had formed a rough rectangle of the dough, I sprinkled on the shredded mozzarella cheese and cooked sausage. I made sure that I left about a 1-inch border on the dough.
Starting at one of the long ends, I carefully rolled the Sausage Bread into a log, making sure that I rolled it as tightly as possible. When I reached the other long side, I pulled the dough up onto the log and pinched it to ensure that the bottom was well sealed. I also pinched and tucked each of the ends under to produce a seal as well.
Before popping it into the oven, I repositioned the bread, seam side down on the parchment paper, cut several slits in the top to allow for the steam to escape, and brushed it with an egg wash. The egg wash was totally optional. It doesn’t impact the taste. However, it produces a shiny surface when the Sausage Bread is baked.
I baked the Sausage Bread in a preheated 350° F oven for 30 minutes. After 30 minutes, it was golden brown and a sight to behold! I let the Sausage Bread cool for about 5 minutes before transferring it to a paper towel lined cooling rack. The reason for gong this was to drain any residual grease.
After allowing the Sausage Bread to cool for about 5 more minutes, I sliced it into 1 to 1 1/2-inch pieces. Oh my – was it good. The Master Taste Tester thought so as well. In fact, he kept sneaking into the kitchen for “one more piece”! Thank you Grits and Pinecones – Yum!
This Sausage Bread is not only absolutely delicious, but also insanely easy to make. It uses three ingredients that are readily available in the grocery store, and makes incredible leftovers.
- 16 ounce package sausage meat (See Note 1)
- 11 ounce roll refrigerated French Bread Dough
- 2 cups (8 ounces) shredded Mozzarella Cheese
- Egg Wash, optional (See Note 2)
Preheat oven to 350° F.
Cook sausage in a large skillet over medium heat, stirring frequently and breaking the sausage up into small pieces, until the sausage is no longer pink, about 10 minutes. Drain well on paper towels.
Unroll dough into a rectangular shape on a parchment lined baking sheet. (See Note 3). Sprinkle on cheese and sausage to within 1-inch of all edges.
Starting with one long end, roll-up jelly roll style as tightly as possible, pinching other long end to seal; pinch ends and tuck under to seal.
Turn seam side down; cut a few shallow slits in the top. If desired, brush with egg wash.
Bake at 350° F for 30 to 35 minutes, or until golden brown. Remove from oven; cool 5 to 10 minutes. Slice into 1 to 1½-inch pieces. Yield: 6 servings. (See Note 4)
- Note 1: I used Jimmy Dean hot sausage. However, any good quality sausage will work in this recipe.
- Note 2: To make an egg wash, whisk together one egg and one tablespoon of water.
- Note 3: One time when I made the Sausage Bread, I started by using a silicon mat instead of parchment paper. I quickly learned that this wouldn't work because the dough was so sticky and stuck to the silicon mat. Therefore, I highly recommend always using parchment paper.
- Note 4: The leftovers can be refrigerated, and reheated in the oven at 350° F for about 5 minutes, or in the microwave for about 15 seconds on high.