When I was three-years-old, a new family moved into the house right next to ours. As luck would have it they went to the same church as us, had their kids enrolled in the same parochial school that my siblings attended, and best of all, they had a daughter my age! But that was just the tip of the iceberg: they also happened to be the most wonderful, fun, welcoming family I’ve ever met. It didn’t take long for me to invite myself to be their fourth child.
The mom of this incredible family, Barb, has always been an avid cook. She always seemed to be whipping up something delicious in the kitchen, and dinner at their house was always amazing. Barb is 100% the reason I love cooking today.
Every Christmas Barb makes her famous sausage bread. Of all the yummy goodness Barb whips up, this is definitely a favourite. Best of all, it isn’t too difficult to make! Here is the recipe!
Barb's Famous Sausage BreadPrint Recipe
- bread dough (made* or purchased)
- .5 kg (1 pound) of sausage with the casings removed (the original recipe calls for half "sweet Italian" and half Jimmy Dean, but any unflavoured sausage works)
- 2 eggs
- 170g (1.5 cups) of grated mozzarella cheese
- 3 tablespoons each of oregano, basil, and marjoram
let the bread dough rise until it is double in size
brown, crumble and drain sausage
beat eggs and add them to the meat
stir in spices and then let the mixture cool
stir in cheese
once your dough has risen to double its size, "punch down" the dough (the kids love helping with this!) to get rid of any air bubbles
roll dough out approximately 40x20cm (15x8 inches)
spread the sausage mixture over the dough
slowly roll the dough (longwise) to make a long tube. Use water as your glue to secure the seam. (See photo below.)
carefully place the dough onto a floured baking sheet (I use a silpat) with the seam side down
cut the extra dough off one end and feed that end into the other to make a ring using more water as glue (see photo above)
use a knife to slice the top of the ring every few inches, exposing the filling
let this rise until it has almost doubled in size (I often put mine in a barely warm oven if my house is particularly chilly)
brush the top of the bread with a mixture of water and egg and then sprinkle with poppy seeds or grated cheese
bake at 160°C (325°F) for around a half hour. It should sound hollow when tapped.
Thanks, Barb! xoxo
*dough recipe here