Sausage bread makes a delicious breakfast meal. It is not only very filling, but it is very easy to prepare. The following sausage bread recipe takes only about an hour and a half to prepare and yields 14 normal slices. You can make this bread recipe at night and simply warm it up in the microwave the next day.
Ingredients:
- 1 loaf of frozen pizza or bread dough (you can make your own dough, but it will take more time)
- 2 tablespoons of yellow cornmeal
- 1 tablespoon of olive oil
- 1.5 kg of Italian sausages (you can use any type of sausage you like)
- 1 cup of onions cut in strands
- 1 teaspoon of finely chopped garlic
- ½ teaspoon of crushed red chili flakes
- 3 teaspoons of chopped basil leaves
- 3 teaspoons of chopped parsley leaves
- 1 ½ cups of shredded mozzarella cheese
- 1 teaspoon of salt (to taste)
- 1 egg
- 2 teaspoons of water
Method:
- Preheat the oven to 180°C.
- Take a baking sheet pan (about 8×12 inches) and sprinkle one tablespoon of cornmeal on the insides.
- Beat the egg and water together to get a fluid mix.
- Take the pizza dough out of the refrigerator and let it thaw.
- In a nonstick pan, heat some olive oil on medium heat.
- Add the sausages to the pan and fry on low heat until the sausages are cooked perfectly.
- Add the onions to the oil and fry until translucent in color.
- Add the chopped garlic and let the oils from garlic seep into the oil for some time.
- Add basil and parsley leaves to the oil and let them cook for some time.
- Remove from heat and mix well so that the sausages are coated with the herbs.
- Let the mix cool.
- In the meantime, sprinkle the rest of the cornmeal on a plain surface and knead the thawed pizza dough on it.
- Roll it out to about a 10×14 inch rectangle.
- Sprinkle the shredded cheese on the rectangle.
- Spread the cooled sausage and herb mix on the rectangle (leave about one inch on each side for rolling).
- Brush the egg and water mix on the sides and roll the dough in a jellyroll style. Press slightly as you roll so that the edges stick.
- Brush the rest of the egg and water mix on top of the rolled log. This will give a nice glossy and crisp look to the loaf.
- Bake in the preheated oven for about 35-40 minutes.
- Cool for 10-15 minutes before cutting in slices.
- Serve with butter on the side.
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