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Sausage Brunch Braid Recipe

Sausage Brunch Braid Recipe

"I created this sausage-stuffed bread when I needed something special to bring to a party," writes Amelia Meaux of Crowley, Louisiana. The versatile braid can be served at breakfast or as an appetizer or entree.
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:8 servings

Ingredients

  • 3/4 pound bulk pork sausage
  • 1 small onion, chopped
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 3 ounces cream cheese, cubed
  • 1 green onion, chopped
  • 2 tablespoons minced fresh parsley
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 large egg, lightly beaten

Directions

  • 1. Preheat oven to 350°. In a large skillet, cook the first five ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted.
  • 2. Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg.
  • 3. Bake 20-25 minutes or until golden brown. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts

1 slice: 249 calories, 18g fat (7g saturated fat), 50mg cholesterol, 449mg sodium, 14g carbohydrate (4g sugars, trace fiber), 7g protein

Reviews for Sausage Brunch Braid

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MY REVIEW
Reviewed Feb. 14, 2016

"Just delicious! I added 4 scrambled eggs and used 1/2 pound of sausage, will be making again and again!"

MY REVIEW
Reviewed Dec. 8, 2015

"Very tasty.. I served it for supper with sauteed cabbage... My only suggestions is to use the solid roll of crescent roll dough. Those slippery little perforations always get away from me!"

MY REVIEW
Reviewed Dec. 3, 2015

"Beautiful presentation. I made exactly as directed, and it was tasty....but as other people mentioned, next time I would tweak a bit more to our family's taste. Overall, easy and impressive recipe!"

MY REVIEW
Reviewed Oct. 31, 2015

"Very good, next time I make this, I'll use less meat and add some precooked scrambled eggs. It was also very easy to prepare and I used sausage I had already cooked and had in the freezer, just got it out the night before to thaw. I cut up the vegetables the night before as well, so a sincth to put together."

MY REVIEW
Reviewed Nov. 5, 2014

"I started making this for Christmas morning years ago! My family loved it so now it's a weekend staple but we still have it every Christmas morning as well!!"

MY REVIEW
Reviewed Jan. 21, 2014

"I have made this for years and we continue to love it! Thank you for sharing."

MY REVIEW
Reviewed Jul. 28, 2013

"This recipe is so awesome and customizable. I added habaneros and jalepenos for my husband who loves spice. Omitted the celery because I don't like it. The bottom of the crust was a tad soggy so I will bake the next loaf 5 minutes longer or try baking on parchment paper."

MY REVIEW
Reviewed Dec. 16, 2012

"I've made this braid several times, and everyone really loves it!"

MY REVIEW
Reviewed Dec. 25, 2011

"Loved this recipe! It is truly the best brunch braid I've ever tasted. I modified the recipe to include scrambled eggs. I used only 6 oz. pork sausage and substituted the celery with 1/4 c. chopped mushrooms. After cooking sausage and vegetables, I pushed to one side of pan and added egg mixture (mix 4 eggs, 1/4 c. milk, A dash or aprox. 1/4 tsp. of hot chili sauce, 1 tsp. dried parsley instead of fresh parsley, 2 T. chopped green onion, salt & pepper to taste) I then added-- 2 oz. of cream cheese, cubed to pan. Allow egg mixture to partially set and then stir together with sausage and vegetables. Fantastic flavor and easy to make. My teenage son loved this and even asked for seconds."

MY REVIEW
Reviewed Dec. 25, 2011

"Great! I have made this many times and it's always a hit."

MY REVIEW
Reviewed Jul. 23, 2011

"Always a hit when I make it!"

MY REVIEW
Reviewed Apr. 25, 2011

"Pillsbury carries uncut Crescent dough sheets it's even easier. Made this for a Women's Brunch-rave reviews! I made it for Easter Brunch, but let the sausage mixture cool before putting on dough, then refrigerated prepared braid overnight and baked in morning...the family loved it."

MY REVIEW
Reviewed Nov. 30, 2010

"I have made this recipe often and always pleased. I have added diced red bell pepper to give it the holiday colors."

MY REVIEW
Reviewed Nov. 16, 2010

"Have made this every year for at least 8 years during holidays for friends and family (make them 3 at a time) and every one loves it. It is really quick and easy to make."

MY REVIEW
Reviewed Sep. 13, 2010

"This was great. I chopped the vegetables small enough so the kids didn't notice them and it was quickly eaten up. I made another one the next morning. Will definitely continue to make as a weekend favorite."

MY REVIEW
Reviewed Jul. 12, 2010

"I made this thinking we would have left overs and my husband and I enjoyed it so much we ate the whole thing for dinner. Then my husband requested I make 5 lbs of them next time!! Delicious!! Will be making often! Thank you taste of home!"

MY REVIEW
Reviewed Feb. 14, 2010

"This was great! I left out the celery which we don't like. The only other thing I will do next time is to make 2. I wonder how it would freeze if it lasted long enough to get it in the freezer."

MY REVIEW
Reviewed Jan. 5, 2010

"This is very good and looks really attractive."

MY REVIEW
Reviewed Dec. 27, 2009

"this is so good the first time I made it there just wasn't enough so now I make two we are a family of four and two of theses are great no left overs"

MY REVIEW
Reviewed Dec. 15, 2009

"This is simply delicious, easy and pretty to serve. Using the store-bought rolls makes this a quick dish to prepare and the braid is easy to make. It looks like it was prepared in a bakery when it's done! EXCELLENT!"

MY REVIEW
Reviewed Nov. 19, 2009

"This is an excellent recipe. I make it for my family for breakfast and my husband absolutely loves it! The cream cheese gives it a rich wonderful flavor."

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