Sausage Pepper Bread Recipes

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SAUSAGE & PEPPER BREAD

My FIL used to make this bread. It may be a bit labor intensive, but it is soooo tasty. It can also be made in advance and frozen before baking.

Provided by sugaree

Categories     Yeast Breads

Time 2h25m

Yield 2 loaves

Number Of Ingredients 11



Sausage & Pepper Bread image

Steps:

  • Cook sausage and pepper until sausage is brown breaking up the meat as you go along.
  • Drain and set aside to cool.
  • Pour warm water into large bowl, stir in yeast until dissolved.
  • Proof 10 minutes.
  • Add sugar, salt, seasoning, butter, 1 egg and 2 cups flour.
  • Beat until smooth then gradually add enough flour to make a soft dough.
  • Knead for about 10 minutes.
  • Place in a greased bowl, turn to grease top. Cover and let rise until doubled about 1 hour.
  • Punch down dough and divide into 6 pieces.
  • Roll each piece into a 14" x 4" strip.
  • Stir cheese into sausage mixture then spoon down the center of each strip.
  • Seal long edges of strips together to form a 14" rope.
  • Braid 3 ropes together and seal.
  • Place loaves on greased baking sheet, cover and let rise until doubled about 45 minutes.
  • Beat remaining egg and brush on loaves.
  • Bake for 25 minutes at 400 degrees.
  • Serve warm.

1 lb sweet Italian sausage
3/4 cup chopped red pepper
1 1/4 cups warm water
4 1/2 teaspoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 teaspoon italian seasoning
1/4 cup butter, softened
2 eggs, room temerature
4 1/2 cups flour
1 1/2 cups shredded mozzarella cheese

SAUSAGE, BREAD, AND PEPPER FRITTATA

Categories     Bread     Salad     Pepper     Side     Bake     Lunch     Sausage

Yield serves 4 to 6

Number Of Ingredients 9



Sausage, Bread, and Pepper Frittata image

Steps:

  • Preheat oven to 375 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Cook the sausage, crumbling with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes. Add the scallions, season with 1/4 teaspoon salt, and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes. Toss in the bell pepper, and cook, stirring, until wilted but not completely limp, about 8 to 10 minutes.
  • Beat the eggs with the milk and remaining salt in a bowl. Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes. Reduce heat under skillet to medium-low, then pour in the eggs and bread and let cook, without stirring, until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
  • Sprinkle all over the top with the grated cheese. Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.

3 tablespoons extra-virgin olive oil
8 ounces sweet Italian sausage, removed from casing (about 2 links)
1 large bunch scallions, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
1 red bell pepper, cut into 1/2-inch strips
8 large eggs
1/4 cup milk
1 1/2 cups 1/2-inch bread cubes, from a day-old loaf of country bread
1/4 cup grated Grana Padano or Parmigiano-Reggiano

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