Hearty Sausage Loaf Recipe

5 2 1
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Hearty Sausage Loaf Recipe

Read Reviews
5 2 1
Publisher Photo
Finding fun and different breakfast recipes is a real challenge, so I was happy when I stumbled upon this one! Your family and friends will love the meal-in-one appeal of this breakfast loaf.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.

Ingredients

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 garlic clove, minced
  • 1/8 teaspoon fennel seed
  • 3 large eggs, lightly beaten
  • 2 cups shredded part-skim mozzarella cheese
  • 1/4 cup grated Romano or Parmesan cheese
  • 1 tablespoon butter, melted

Directions

Allow dough to rise until nearly doubled. Meanwhile, brown sausage with garlic and fennel seed in a skillet. Drain and cool. Add eggs and cheeses; mix well.
Punch dough down and roll each loaf into a 16-in. x 12-in. rectangle. Place half of the sausage mixture on each rectangle, spreading to within 1 in. of edges. Roll jelly-roll style, starting at the narrow end. Place on a greased baking sheet.
Bake at 375° for 30-35 minutes. Brush with melted butter while warm. Yield: 16-20 servings.
Originally published as Hearty Sausage Loaf in Cookin' Up Country Breakfasts Cookbook 1994, p59

Nutritional Facts

3 each: 160 calories, 9g fat (4g saturated fat), 50mg cholesterol, 308mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 8g protein.

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 garlic clove, minced
  • 1/8 teaspoon fennel seed
  • 3 large eggs, lightly beaten
  • 2 cups shredded part-skim mozzarella cheese
  • 1/4 cup grated Romano or Parmesan cheese
  • 1 tablespoon butter, melted
  1. Allow dough to rise until nearly doubled. Meanwhile, brown sausage with garlic and fennel seed in a skillet. Drain and cool. Add eggs and cheeses; mix well.
  2. Punch dough down and roll each loaf into a 16-in. x 12-in. rectangle. Place half of the sausage mixture on each rectangle, spreading to within 1 in. of edges. Roll jelly-roll style, starting at the narrow end. Place on a greased baking sheet.
  3. Bake at 375° for 30-35 minutes. Brush with melted butter while warm. Yield: 16-20 servings.
Originally published as Hearty Sausage Loaf in Cookin' Up Country Breakfasts Cookbook 1994, p59

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MY REVIEW
Mimosa2 User ID: 1067475 18108
Reviewed May. 24, 2008

"After the bread is filled and rolled, is it suppose to rise again before baking, and if so, how long?"

MY REVIEW
anonymous User ID: 5520322 43598
Reviewed Jan. 1, 2008

"I HAVE REPEATEDLY FIXED THIS breakfast LOAF FOR THE CREW AT WORK. THEY ASK ME TO MAKE IT OFTEN. IT,S easy TO CARRY AND SERVE, NO FUSS NO MESS."

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