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Sausage Bread

 

21

Yield

12

servings

Prep

30

min

Cook

45

min

Ready

75

min

Trans-fat Free, Sugar-Free
 

Ingredients

2 pounds bread dough
bakery, homemade, or frozen
1 ½ pounds hot italian sausages
*
8 ounces mozzarella cheese
grated
1 tablespoon parsley leaves
chopped
4 large eggs
8 ounces romano cheese
grated
1 x salt and black pepper
*

Directions

Bring dough to room temperature.

Take sausage out of casings, cook well, but do not brown.

Drain excess grease.

Add Mozzarella to sausage.

Add parsley, mix well.

Set aside 1 egg yolk.

Beat remaining eggs in separate bowl.

Add Romano cheese, salt andand pepper to eggs.

Blend in sausage mixture.

Cut each loaf of bread dough in half and roll out in long narrow strips.

Spread ¼ of sausage mixture down the center of each strip.

Roll up, jelly roll fashion.

Seal with egg yolk.

Repeat with other dough strips.

Brush loaves with egg yolk.

Let rise until double in bulk.

Bake on a cookie sheet at 350℉ (180℃) F until golden brown, 30 to 45 minutes.

Slice loaves to appropriate pieces for serving (may freeze at this point).

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 35935% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 635mg 26%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 6%
Sugars g
Protein 37g
Vitamin A 7% Vitamin C 1%
Calcium 40% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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