|
|
|
|
|
|
|
|
| Here we have the main stuff. Notice the sausage package. This is ground sausage. Get this if you can find it. If not, you can get regular linked Italian sausage and remove the skin and just use the guts. |
|
|
| This is frozen bread dough bought from Wal-Mart. Nice and simple :-) If you have the time, making your own bread dough for this recipe would definitely be the way to go, but if not, frozen bread dough works just fine.. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| When you make sausage bread, you will have to plan ahead because you need to let the dough rise for about 4-5 hours or so, depending on room temperature. Nothing special about the particular location of the bread rising, I just had to keep it high enough so my dog could not get it ;-) |
|
|
| Well, here we are about 5 hours later, wow! That was fast! Looks good to me :-). It's best to let this sit somewhere starting early in the morning and then just go about your day, then in the afternoon you can start cooking :-) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| OK, you see here that the bread dough kind of has a crust on top. No worries, fugget about it..... It will come out fine. The crust had formed because I let it rise a little too long. |
|
|
| It might stick a little, but don't worry about it. Just peel it off the best you can. I do recommend spraying the cookie sheet with cooking oil to prevent some of the sticking. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Now you throw some flower on your "clean" counter and get ready to work with the dough. |
|
|
| One loaf of frozen dough usually is good enough for two loaves of sausage bread, so I usually cut the dough in half to make two loaves. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Work the dough with your hand for a while, spreading it out to the shape you see here above. Then get a rolling pin and roll out the dough. Be sure not to spread the dough out to thin, you need it thick enough to hold in the sausage filling. |
|
|
| Now start browning your ground Italian sausage. You don't need to add any seasoning or spices, you already have enough in the sausage. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Keep browning and try to separate the sausage into tiny bits as you brown it. |
|
|
| Get some nice fresh green peppers and chop them up like so. You will need two to three medium sized peppers. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Now cook the peppers with the sausage and keep browning the sausage until the get a nice dark color and the peppers are well sauteed. |
|
|
| When you finish browning, drain the meat and peppers on a plate with paper towels on it and let cool. Then add this filling to your bread dough. Leave enough room for rolling up the dough around the meat so as to totally cover the meat. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| OK, now wrap up the sausage filling all nice and snug like you see here. |
|
|
| Wrap them up good and tight. Make sure there are no loose ends or breaks in the dough. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Beat some eggs in a bowl and brush a little bit of egg onto the dough. This will help you get a nice golden color after baking. |
|
|
| Now place two loaves of sausage bread in an oven preheated to 350 degrees F. |
|
|
