It is really magical to have the smell of freshly baked bread throughout the house. When that bread is swirled with savory Italian sausage, gooey cheese, and fragrant herbs, well, that’s heaven.
To this day, I still remember the very first time I had sausage bread. It was at a large family gathering where it seemed like every single dish had been passed down through generations. But sausage bread? Well, it was the star of the show. Even freshly baked straight from the oven, that slice was just full of rich flavors, and no one could resist going back for seconds…or thirds!
Sausage bread goes with the bellini, but for many Italian families, the morning sausage bread is a staple at functions. They love it not only as a hearty breakfast treat but also at cozy dinners. Whether on the Sunday brunch table or tucked into a picnic basket for the outdoors, sausage bread seems to know how to bring people together. The harmony of flavors that show up from soft, golden dough, spicy Italian sausage (sweet sausage, if you opt for them), and melted cheese is just irresistible.
Why Should You Try Sausage Bread?
Why should you try it? This Italian sausage loaf is perfect for most occasions. Serve it at your next family or friends gathering, and watch how fast it disappears right in front of your eyes. It is comfort food at its finest, suitable for both a comforting breakfast and dinner or even grabbing on the go. Trust me, once you do this, you’ll be baking two loaves every time because there never will be enough for just one!
Ingredient and Substitutions
I love how sausage bread is adaptable, yet still retains the traditional Italian style. Of course, the major characters; Italian sausage, bread dough, and cheese are pretty necessary, but there is a lot of room for customization here based on what you have on hand or your dietary preferences.
Sausage: For the sausage, I usually go with a good-quality Italian sausage—either sweet or spicy, depending on the mood. If you’re up for it, homemade sausage is always a fantastic option, and it allows you to control the flavors. But don’t stress if you don’t have time to make your own. A great butcher sausage can work wonders too! Personally, I love the slight kick of spicy sausage paired with the creaminess of the cheese, but feel free to go with sweet if that’s more your style. The trick is to cook the sausage until it’s golden and crumbled into small, juicy bites, so every slice of bread has that perfect balance of meat and dough.
Dough: The second most important ingredient of sausage bread is dough. Homemade pizza dough is ideal for this recipe, especially with this true Italian family recipe. The freshness and texture of homemade dough is what you want. But let’s be real, life gets busy, and store-bought dough is a great alternative!
I have seen many local pizzerias sell their dough. It’s fresh, perfectly stretchy, and often better than anything you’ll find at the supermarket. Just ensure you get at least 2 lb dough so it can fit in all the sausage filling.
If you’re really in a hurry, even the frozen dough from Trader Joe’s or Whole Foods will work. Just let it thaw completely and rise a bit before rolling it out. Remember, the dough is the foundation of this sausage bread recipe, so don’t rush the process—let it rise and get nice and fluffy!
Cheese: Mozzarella is the classic choice with cheese, melts great, and has a mild flavor that balances out that bit of boldness from the sausage. Of course, not feeling obligated to stick with just mozzarella, throw in some provolone for extra depth or even Parmesan for added flavor. That sharp bite in provolone really makes its presence known when you’re using spicy sausage, making each bite totally different and worthwhile.
Herbs: Don’t forget the herbs! I use fresh oregano and parsley, but sometimes dried herbs in a pinch. You can even add a sprinkle of crushed red pepper flakes for extra heat if you like things spicy. This brings freshness and earthiness that balances the richness of the sausage and cheese.
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Step-by-Step Directions
Step 1: Dough preparation
If you are working dough from the bottom up, start by kneading it until smooth and elastic; this is how to make the perfect foundation for that Italian bread. You want a dough that, when pressed with your finger, will spring back. I will add a separate section on how to make homemade dough.
Tip from Pro: For this bread to be light and airy, be sure to let your dough rise in a warm, draft-free environment. If your kitchen is cold, place the dough in an oven with the light on or next to a warm stovetop. This encourages great rising and gives the bread fluffiness and softness.
Step 2. Prepare Sausage Mixture
In a large skillet, cook the Italian sausage. Use 1 pound of sweet or hot Italian sausage as per choice. Cook them in the skillet and keep the heat medium-high. Cook sausages until they become brown and you don’t see any pink in them. Meanwhile, use a spoon to break them. Then, add garlic, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes till fragrant.
Cool and Drain: Transfer the sausage mixture to a paper towel-lined plate so the fat can drain off. Let it cool down a bit before the next step starts.
Pro Tip: After cooking the sausage mixture, deglaze the pan with white wine or chicken broth. It will take the brown stuff sitting at the bottom of the pan and add flavor to the sausage.
Step 3. Roll the dough and add your fillings
Roll it out on a lightly floured surface to about ¼ inch thick. Add a layer of cooked sausage, mixed mozzarella, provolone, and parmesan cheese, along with some fresh herbs such as basil or oregano. Roll the dough tight, making sure the fillings don’t escape.
Pro Tip: Right before baking, brush the rolled dough’s top with olive oil and sprinkle some sea salt and dry herbs over it. This will give your bread a flavorful crust which will be an extra bite. This will also make it look elegant, exactly the master chef style.
Step 4: Bake until golden brown
Preheat the oven to 375°F. Put the stuffed bread on a baking sheet. Or if you have a pizza stone, much better. Bake until the top is golden brown and the bread sounds hollow when tapped, around 25-30 minutes.
Pro Tip: Use a pizza stone because it will distribute heat evenly and the bottom crust will be crispy. If you lack one, preheat your baking sheet to approximate the effect.
Step 5: Give it a little break before you dig in
Alright, so you’ve pulled that beauty out of the oven. Now comes the hard part – waiting! I know it smells amazing, but trust me, let it chill for about 10 minutes. Why? Well, it gives all that gooey cheese and tasty sausage inside a chance to settle down. That way, when you finally slice into it, you won’t have a cheesy avalanche on your hands. Plus, it’ll be easier to cut and way less messy to eat. Patience pays off, I promise!
Reheating & Storage Tips
SLeftovers? Lucky you! Here’s how to keep that sausage bread tasting amazing:
Reheating: Pop it in the oven at 350°F (that’s about 175°C) for 10-15 minutes. It’ll taste almost as good as fresh-baked!
Storage: If you’ve somehow managed not to gobble it all up (impressive willpower!), just tuck your sausage bread into an airtight container and stick it in the fridge. It’ll stay yummy for up to 3 days. But let’s be real – it probably won’t last that long!
Freeing: Want to save some for future-you? Awesome idea! Wrap that bad boy up tight in foil and toss it in the freezer. It’ll keep for up to 3 months. When you’re ready to indulge, no need to thaw – just unwrap and bake it straight from the freezer at 350°F for about 20-25 minutes. Instant comfort food!
How to Make Dough at Home?
Wake up the yeast: First things first, let’s get that yeast party started! Grab a big mixing bowl and put 1 teaspoon of active dry yeast and 1 teaspoon of sugar. Add a cup of warm water – think nice bath temperature, not hot tub. Give it a gentle stir and let it chill for 5-10 minutes. When it starts looking all frothy and bubbly, you know it’s time!
Time for the flour squad: Alright, now we’re getting to the good stuff. Grab your olive oil – yeah, the fancy kind if you’ve got it – and splash in about 2 tablespoons. Sprinkle in a teaspoon of salt (don’t skip this, it’s the secret flavor booster). Now for the main event: dump in about 2 and a half cups of all-purpose flour. Start mixing and don’t worry if it looks like a total mess at first. We’re going for that “just rolled out of bed” look – you know, shaggy and chaotic, but somehow still holding it together. Keep at it until everything’s sort of clumping up. It ain’t pretty yet, but we’re getting there!
Get your hands dirty: Here’s where the fun begins! Dust your counter with a bit of flour and start kneading that dough. Think of it like a stress ball – work it for about 10 minutes until it feels smooth and stretchy.
Nap time for the dough: Give your dough a cozy home in a lightly oiled bowl. Cover it up with some plastic wrap like it’s tucked in for bed. Now, find it a warm spot to hang out for 1-2 hours. You want it to double in size – it’s like dough puberty!
Hot tip for the dough pros out there! First, fire up your oven to about 200°F. That’s around 93°C for you metric folks. Now, here’s the kicker – once it’s hot, turn that oven right off. Then, sneak your dough in there.
No oven? No problem! Got a sunny spot in your kitchen, that works too! This little warmth boost will have your dough puffing up beautifully, giving you that light, airy bread we’re all after.
FAQ
Can I use different types of sausage?
Absolutely! Spicy Italian, sweet fennel, or even chicken sausage – go wild! Just make sure it’s cooked before you stuff it in the bread.
My bread came out a bit soggy in the middle. What gives?
No worries, it happens. Try cooking your sausage a bit longer next time to get rid of extra moisture. Also, let the filling cool down before you wrap it up in dough.
Can I make sausage bread ahead for a party?
You’re speaking my language! Prep it the day before, cover it tight, and park it in the fridge. Pop it in the oven about 30-40 minutes before your guests arrive.
Can I use pre-cooked sausage?
Yes, but be sure to season it well and chop it into small pieces to blend with the dough.
Can I add vegetables to this recipe?
Absolutely! Sautéed peppers, onions, or spinach would complement the sausage well.
Italian Sausage Bread
Equipment
- 1 Large baking sheet or pizza stone
- 1 Parchment paper
- 1 Large skillet for cooking sausages
Ingredients
- 1 large bread dough store-bought or homemade
- 1 lb sweet or hot Italian sausage
- ¼ lb sliced mozzarella
- ¼ lb sliced provolone
- ½ cup freshly grated parmesan cheese
- 1 tbsp olive oil for brushing
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp sea salt
- 1 tsp black pepper
- fresh herbs basil, oregano – optional
Instructions
- Knead the dough until smooth and elastic, then let it rise in a warm spot until doubled in size.
- Brown 1 lb of Italian sausage in a skillet over medium heat. Add garlic powder and Italian seasoning for extra flavor. Drain excess fat and let it cool slightly.
- Throw flour on the shelf and roll the dough to ¼ inch thickness. Spread the cooled sausage and evenly layer mozzarella, provolone, and parmesan cheese over the dough.
- Roll the dough into a tight log, sealing the edges. Brush with olive oil and sprinkle with sea salt and herbs for a flavorful crust.
- Preheat the oven to 375°F. Bake on a prepared baking sheet or pizza stone for 25-30 minutes, until golden brown.
- Leave the bread to cool down for 10 minutes before slicing. This way, the filling for not spill out.
Notes
- For a crispier texture, bake the bread on a preheated pizza stone.
- Try adding roasted red peppers or sautéed mushrooms for a different variation of fillings.
- Serve with marinara sauce on the side for dipping, or pair with a fresh salad for a complete meal.
