Sausage In Bread Recipe
Make Sausage In Bread Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage dough and filling
Assembly and topping
Method
Sausage dough and filling
- 1
Prepare the dough
In a large mixing bowl combine 4 cups all-purpose flour, 2 tsp instant yeast, 2 tsp granulated sugar and 1.5 tsp fine salt; whisk to distribute. In a small bowl or measuring cup mix 1 cup warm water (about 105–115°F / 40–46°C) and 1/2 cup warm whole milk. Add 3 tbs softened unsalted butter and 1 large beaten egg to the warm liquid and stir to combine. Make a well in the dry ingredients and pour the liquid into it. Mix with a wooden spoon until shaggy, then turn out onto a lightly floured surface and knead by hand for about 8–10 minutes until smooth and elastic (alternatively use a stand mixer with a dough hook for 6–7 minutes). If dough is sticky, add up to 2 tbs more flour; if too dry, add a teaspoon of water at a time.
- 2
- 3
Cook the sausage filling
While the dough is rising, prepare the sausages and aromatics. Heat 1 tbs vegetable oil in a skillet over medium heat. Peel and thinly slice 1 medium onion and add to the skillet; cook 5–7 minutes until translucent and starting to brown. Add 2 minced garlic cloves and 1 tsp fresh thyme leaves (if using) and cook 30–60 seconds more until fragrant. Add 8 raw pork sausages to the skillet. Brown the sausages on all sides, turning frequently, about 8–10 minutes; they do not need to be fully cooked through because they will roast further in the oven, but should reach at least 140°F internally. Remove the sausages from the skillet and let cool slightly. Reserve any rendered fat in the pan and lightly chop the cooled sausages into large bite-size pieces (or leave whole if you want whole sausage-in-bread). If you chopped, return chopped sausage to the pan, toss with the cooked onion mixture, and cool to room temperature before assembling so they do not melt the dough.
Assembly and baking
- 4
Shape and fill
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface roll the risen dough into a rectangle about 12 x 16 inches and roughly 1/4–1/2 inch thick. If keeping sausages whole, place the 8 sausages lengthwise about 1–2 inches apart along the center of the rectangle. If using chopped sausage and onion filling, distribute it in a long strip down the center, leaving about 1.5 inches of dough on both long edges. Brush the exposed dough edges with a little beaten egg to help seal.
- 5
Seal and finish
Fold the long edges over the sausages or filling, pressing to seal and tucking ends under; you can also roll up from one long edge to the other to fully encase the filling, pinching seams closed. Transfer the loaf seam-side down to the prepared baking sheet. If you kept whole sausages, you can use a sharp knife to make shallow diagonal slashes across the top (about 1/2 inch deep) spaced about 1–2 inches apart to allow steam to escape and show the sausages. Brush the entire loaf with the beaten egg wash. Sprinkle 1/2 tsp coarse sea salt and 1 tbs sesame or poppy seeds over the top if desired.
- 6
Bake
Bake in the preheated 375°F (190°C) oven for 25–35 minutes until the crust is golden brown and the internal temperature of the sausages reaches 160°F (71°C). If the crust is browning too quickly, tent loosely with foil for the last 8–10 minutes. Remove from oven and let rest on the baking sheet for 10 minutes to allow juices to redistribute.
- 7
Slice and serve
Transfer to a cutting board, slice into portions (if whole sausages were used, slice between sausages or into 1-inch thick pieces). Serve warm or at room temperature. Optional: serve with mustard, ketchup, or pickles on the side.