Cheesy Sausage Bread

3.9
(45)

This fun and hearty pull-apart bread is prime game-day food.

Cheesy Sausage Bread
Photo: Andy Lyons
Prep Time:
30 mins
Rise Time:
60 mins
Bake Time:
35 mins
Cool Time:
5 mins
Total Time:
2 hrs 10 mins
Servings:
16
Yield:
2 loaves

Ingredients

  • 8 ounce bulk Italian sausage

  • ¼ cup finely chopped onion

  • 3 ¼ - 3 ¾ cup all-purpose flour

  • 1 package active dry yeast

  • 2 teaspoon dried Italian seasoning, crushed

  • 1 cup milk

  • cup butter

  • ¼ cup sugar

  • ¾ teaspoon salt

  • 1 egg

  • 1 ½ cup shredded fontina cheese (6 ounces)

  • 1 ½ cup shredded mozzarella cheese (6 ounces)

  • ½ cup finely shredded Parmesan cheese (2 ounces)

  • 1 cup basil pesto

Directions

  1. In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.

  2. In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

  3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

  4. Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350°F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.

  5. Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.

  6. Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

Nutrition Facts (per serving)

365 Calories
23g Fat
26g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 365
% Daily Value *
Total Fat 23g 29%
Saturated Fat 10g 50%
Cholesterol 62mg 21%
Sodium 606mg 26%
Total Carbohydrate 26g 9%
Total Sugars 5g
Protein 14g
Vitamin C 1.4mg 7%
Calcium 222mg 17%
Iron 2mg 11%
Potassium 116mg 2%
Folate, total 62.5mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles