Sausage Bread
Yield
12 servingsPrep
30 minCook
45 minReady
75 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
bread dough
bakery, homemade, or frozen |
|
| 680.4 | g |
hot italian sausages
|
*
|
| 231.2 | ml/g |
mozzarella cheese
grated |
|
| 15 | ml |
parsley leaves
chopped |
|
| 4 | large |
eggs
|
|
| 231.2 | ml/g |
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).
