Sausage and Bread Recipe

Prep Time

15 minutes

Cook Time

30 minutes

Additional Time

1 hour (for dough rising)

Total Time

1 hour 45 minutes

Servings

6-8

Ingredients

• 3 cups (375g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 cup (240ml) warm water
• 2 tablespoons (30ml) olive oil
• 1 pound (454g) Italian sausage, casings removed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup (120g) shredded mozzarella cheese
• 1/4 cup (60ml) grated Parmesan cheese
• 1 egg, beaten
• 1 tablespoon (15ml) water

Steps to Cook

1. In a large bowl, combine the flour, salt, sugar, and yeast. Add the warm water and olive oil, and stir until a shaggy dough forms.

2. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough becomes smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.

3. In a skillet over medium heat, cook the sausage, breaking it up as it cooks, until browned and cooked through, about 8-10 minutes. Drain any excess fat.

4. Add the onion and garlic to the skillet and cook for 2-3 minutes, until the onion is translucent.

5. Punch down the risen dough and divide it in half. On a lightly floured surface, roll or stretch one half of the dough into a rectangle, approximately 12x8 inches.

6. Spread half of the sausage mixture over the dough, leaving a 1-inch border. Sprinkle with half of the mozzarella and Parmesan cheeses.

7. Starting from the long side, tightly roll up the dough, jelly-roll style. Pinch the seam to seal.

8. Place the roll, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.

9. Cover the rolls and let them rise for an additional 30 minutes.

10. Preheat the oven to 375°F (190°C).

11. In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash.

12. Brush the tops of the rolls with the egg wash.

13. Bake for 25-30 minutes, or until the tops are golden brown.

14. Allow the rolls to cool for 5-10 minutes before slicing and serving.

Cook’s Note

• You can use any type of sausage you prefer, such as Italian, breakfast, or even chorizo.
• For a spicier version, add a pinch of red pepper flakes to the sausage mixture.
• Serve the sausage and bread rolls warm, with additional Parmesan cheese or marinara sauce on the side for dipping.
• The unbaked rolls can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking.

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