Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Sausage Bread
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- Level: Intermediate
- Total: 2 hr 30 min (includes resting time)
- Active: 50 min
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 375
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 52 mg
- Sodium
- 765 mg
Alert — sharing an old family recipe with my new family — YOU! It started with my grandmother, then my Aunt Lucille and eventually, the torch was passed to me. It’s such a crowd-pleaser that we stopped reserving it for the holidays and started making it for every gathering. Trust me, once people get a taste, they'll be begging to take a loaf home. Make double of this recipe — you won't regret it. I hope it becomes just as legendary at your table!
- Level: Intermediate
- Total: 2 hr 30 min (includes resting time)
- Active: 50 min
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 375
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 52 mg
- Sodium
- 765 mg
Ingredients
Filling:
Finish:
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Directions
- For the filling: Place a 6-quart Dutch oven or other large heavy pot over medium heat and add the oil. Add the garlic, salt and onion and cook until softened with no color, 8 to 10 minutes. Add the sweet and hot sausage and cook, breaking up the meat with a wooden spoon into very small pieces, until cooked almost all of the way through, 3 to 4 minutes. Transfer the sausage-onion mixture to a tray or large bowl and cool to room temperature.
- Grate the mozzarella using the large holes of a box grater. Add the chopped parsley and grated mozzarella, Pecorino and Parmesan to the room-temperature meat mixture and mix well. Set aside.
- For the finish: Make an egg wash by beating together the whole egg, egg yolk and 1 tablespoon water in a small bowl; set aside. Line 2 baking sheets with foil. Oil the surface lightly and set aside.
- Roll 1 ball of pizza dough into a 16-by-18-inch rectangle. Leaving a 1/2-inch border on either side and a 1-inch border at the bottom, spread a third of the meat mixture in an even, thin layer over the surface of the dough. Make sure your meat mixture is at room temperature so it will spread easily without tearing the dough. The meat should cover all parts of the dough (except for the borders) without any gaps in between.
- Starting at the long edge of the dough, roll into a tight spiral, as if forming a cinnamon roll. Continue rolling until you get to the border. Use the egg wash on the dough and press to seal. Transfer the roll to the oiled baking sheet seam-side down.
- Repeat with the remaining dough and filling, making 2 additional rolls. If your baking sheet is large enough, you can place a second roll on the same sheet but make sure there are at least a few inches separating the rolls. Place the third roll on the second baking sheet. Refrigerate the baking sheets and allow the rolls to rest for about 30 minutes, or until the dough has firmed up a bit.
- Preheat the oven to 400 degrees F.
- Place the rolls on your work surface. Using a sharp knife, portion the rolls into 3-inch pieces.
- Return the sausage roll pieces to the prepared baking sheets spiral-side up, leaving about 1/2 inch between each one. Brush the rolls with the egg wash and sprinkle with the toasted sesame seeds. Leave the rolls at room temperature for about 15 minutes.
- Bake for 20 minutes, then rotate the baking sheets and continue to bake until the dough is golden brown and the cheese is bubbly, about another 15 minutes. Allow to cool for 10 minutes, then serve warm. The baked sausage rolls can be cooled completely and frozen for up to a month. When ready to use, thaw overnight in the refrigerator then reheat at 350 degrees F for 20 minutes.
Cook’s Note
You can use either 2 pounds of sweet pork sausage or 2 pounds of hot pork sausage, rather than both, if preferred.
