Sharons Sausage Bread Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to cool completely.
• Open biscuits and cut each into quarters.
• Mix biscuit pieces, sausage, green chiles, and Colby-Jack cheese together in a large bowl and pour into a fluted tube pan. Press mixture down slightly to make sure there are no air pockets.
• Bake in the preheated oven for 30 to 35 minutes, covering with aluminum foil during baking if top browns too quickly.
• Remove bread from the oven and let sit about 5 minutes before turning out onto a serving plate. Allow to sit 5 minutes more before cutting.

Steps:

• For the asparagus: Preheat the oven to 400 degrees F. Place the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast the asparagus until tender but not brown, about 10 minutes. Set aside.
• For the citrus herb sauce: Whisk the creme fraiche, chives, mustard, parsley and lemon juice in a bowl until incorporated. Sprinkle with salt and pepper and reserve.
• For the sandwich build: Warm the Grandma Kay's Sausage Bread in a medium nonstick skillet over medium heat. Transfer the bread to a plate and place a couple of asparagus on top. Add the canola oil to the same skillet and fry the eggs sunny-side up, covering with a bowl to cook evenly. Place each egg on top of the asparagus and serve with a side of the citrus herb sauce. Give a bite to your grandma and hope she approves.
• Preheat the oven to 340 degrees F. Add the olive oil to a medium saute pan over medium-high heat and cook the sausages until brown, 12 to 15 minutes. Cool the sausage, transfer to a bowl with a slotted spoon and mix with the pepperoni and salami. Mix in the mozzarella with your hands.
• Roll out the dough into 2 long ovals. Slice the end pieces off the dough to save for later to make mini sausage breads. Brush the top and bottom of the dough with olive oil and divide the sausage mixture between the 2 loaves. Fold the dough over like a calzone and poke holes along the sides to release the steam with a fork. Bake until light brown on top, 20 to 25 minutes. Yield: Two 12-inch loaves.

Steps:

• Heat oil in a large skillet over medium heat. Cook onions until browned on one side, about 5 minutes. Flip onions. Add caraway seeds, and season with salt and pepper.
• Add sausages, and cook, turning often, until browned and plump on all sides, about 15 minutes (adjust heat if onions are browning too quickly). Remove from heat, and add wine, swirling to incorporate. Transfer onions and sausages to a platter; tent with foil to keep warm.

Steps:

• In a large bowl, combine the beef, oregano, garlic powder, salt, red pepper flakes, sage, eggs and cheeses; set aside. , On a floured surface, roll bread dough into a 12-in. x 10-in. rectangle. Spread meat mixture to within 1 in. of the edges. Roll up, jelly-roll style, starting at short end. Pinch the ends and seam to seal. Place seam side down on an ungreased baking sheet. Place in a warm place and let rise for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown and bread tests done. Brush with butter before serving.

Steps:

• Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
• When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
• Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.

Steps:

• Preaheat oven to 350 degrees.
• Fry the sausage and onion together.
• Drain.
• Pam or grease a cookie sheet.
• Shape your dough into a rectangle and brush with half of the beaten egg.
• Place the sausage and onion on top to within about an inch of the sides.
• Add the mushrooms and top with the cheese of your choice.
• Roll the dough into a loaf, tucking the ends.
• Brush the top with the remainder of egg.
• Bake 30 minutes.
• Cool before cutting (If you can wait that long).

Steps:

• The night before, I mix sausages, cheese, & other optional ingredients in a large bowl so that it is easier to fix in the morning. I also put the bread in the frig. to thaw.
• Next day, preheat oven to 350.
• Spray working surface with Pam or cooking oil so that bread doesn't stick as you are working with it.
• Taking each roll, I roll out flat, spread inside with butter, and fill down the middle with sausage/cheese mixture.
• Bring the sides of the bread together and seal, making a seam. Then, seal ends.
• Place loaf on greased baking sheet, seam-side down, and spread top with butter.
• Repeat with remaining loaves.
• Bake approximately 20 minutes or until top is lightly browned (I sometimes use the broiler).
• Slice and enjoy!