Category: Sausage
Easy Beans & Rice
Sausage Bread
This is one of those recipes from my childhood that I remember with a smile
My Mom made this Sausage Bread at the request of friends and family pretty often
We all love this recipe and it’s perfect for dinner or a party snack
There’s no doubt why… sausage, cheese and onions wrapped up in a delicious dough??
Ok, enough chat. Let’s make this!
Mary always used this specific brand of bread dough, so needless to say, so do I
But if you’re grocery store has different bread dough, I’m sure it will be just fine
This is sold in a 3 pack which works out perfectly because I plan to make three Sausage Breads
To defrost, I place the loaves in an oiled roaster pan, drizzle with more olive oil and cover in plastic wrap
I let them defrost overnight in the fridge and then sit at room temp for 3 hours
I’m using 3 pounds of hot Italian sausage, 2 medium onions, chopped and 3 garlic cloves, diced
A note about the sausage: Mary always made this with sweet sausage, but we’re spicy people so I use hot. This is your preference… you can use either or a mix which would be super tasty as well!
Heat 2 tablespoons of olive oil in a pan along with 2 tablespoons of butter over medium low heat. Add in the onion and garlic and saute for about 5-7 minutes, until the veggies are softened
Add in 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper and 1 tablespoon of finely chopped fresh oregano
Remove the sausage from the casings, break up and add to pan
You’ll need to continually break up the sausage chunks as it cooks
With three pounds of meat, this will take about 15 to 20 minutes. While the sausage is cooking, let’s get our sheet pans prepped and the oven preheated to 350 degrees F
I line three sheet pans with parchment and spray with cooking oil
So we have a little free time whilst the meat cooks. Should we check Instagram? Call a friend? Heck no! We’re cooking here!
Let’s make a quick tomato pan sauce to go with our sausage breads
Saute 2 tablespoons of diced onion along with 1 garlic clove in a drizzle of olive oil over medium low heat for 3-5 minutes
Add in one 28 ounce can of good quality crushed tomatoes as well as 1 teaspoon of basil, 1/2 teaspoon each of kosher salt and black pepper and a 1/4 teaspoon of crushed red pepper
Mix all of the ingredients and let simmer while we finish making the breads
I have a 16 ounce block of mozzarella cheese that is partially frozen. I cut the block in half and put into the freezer for about 10 minutes before I’m ready to grate
I find that it’s a bit easier to grate the cheese if it’s harder
Grate the cheese and set aside
Ok. I think we have all of the ingredients ready for assembly! I like to set everything up so the process goes smoothly
Place one dough on a floured work space
Roll the dough out to a rectangular shape. Carefully place on the prepared sheet pan and top with 1/3 of the sausage mixture, 1/3 of the shredded cheese and a healthy sprinkle of chopped fresh parsley
Now for the fun part. Let’s roll it! I’m just going to say this up front… initially it may not be pretty. It’s ok. Dough is forgiving and we can patch any holes or tears that we make
Roll the dough towards you, jelly roll style and tuck the ends in as you go. It’s like swaddling a baby but much more delicious
Form into a lazy crescent shape. Not sure, but I think this makes it tastes better. lol
Brush with a beaten egg and place into the preheated oven
I’ve evenly placed the racks in the oven and spaced the pans out. Keep in mind that we’ll need to rotate so they evenly cook
Bake for 30 minutes, rotating the sheet pans every 10 minutes so they all cook evenly
Brush with garlic oil if desired
To make the garlic oil, finely dice 2 cloves of garlic and mix with 1/4 of olive oil
Let sit 8-10 minutes before slicing and serve with the delicious pan tomato sauce
Enjoy!
Simply Sundays ~ Sausage Bread
Ingredients
3 loaves of bread dough
3 pounds of hot or sweet Italian sausage
2 medium onions, chopped
3 garlic cloves, diced
2 tablespoons of olive oil
2 tablespoons of butter
1/2 teaspoon of kosher salt
1/2 teaspoon of black pepper
1 tablespoon of finely chopped fresh oregano
16 ounce block of mozzarella cheese
1 bunch of chopped fresh parsley
beaten egg for brushing
Garlic oil, if desired
For the pan sauce
2 tablespoons of diced onion
1 garlic clove
drizzle of olive oil
One 28 ounce can of good quality crushed tomatoes
1 teaspoon of basil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon of crushed red pepper
Directions
To defrost, place the loaves in an oiled pan, drizzle with more olive oil and cover in plastic wrap
Defrost overnight in the fridge and then sit at room temp for 3 hours
Assemble 3 pounds of hot Italian sausage, 2 medium onions, chopped and 3 garlic cloves, diced
Heat 2 tablespoons of olive oil in a pan along with 2 tablespoons of butter over medium low heat. Add in the onion and garlic and saute for about 5-7 minutes, until the veggies are softened
Add in 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper and 1 tablespoon of finely chopped fresh oregano
Remove the sausage from the casings, break up and add to pan; continually break up the sausage chunks as it cooks
With three pounds of meat, this will take about 15 to 20 minutes
Preheat oven to 350 degrees F; line three sheet pans with parchment and spray with cooking oil
Grate the mozzarella cheese and set aside
Place one dough on a floured work space; roll the dough out to a rectangular shape Carefully place on the prepared sheet pan and top with 1/3 of the sausage mixture, 1/3 of the shredded cheese and a healthy sprinkle of chopped fresh parsley
Roll the dough towards you, jelly roll style and tuck the ends in as you go; form into a crescent shape; brush with a beaten egg and place into the preheated oven
Bake for 30 minutes, rotating the sheet pans every 10 minutes so they all cook evenly
Brush with garlic oil if desired
For the pan sauce
Saute 2 tablespoons of diced onion along with 1 garlic clove in a drizzle of olive oil over medium low heat for 3-5 minutes
Add in one 28 ounce can of good quality crushed tomatoes as well as 1 teaspoon of basil, 1/2 teaspoon each of kosher salt and black pepper and a 1/4 teaspoon of crushed red pepper; mix all of the ingredients and let simmer
Tools used to make this recipe
Simply Bamboo Maui Bamboo Cutting Board
Good Cook Classic Wood Rolling Pin
© Simply Sundays 2018
All rights reserved
Ballpark Sausage & Peppers
There is nothing like going to a stadium to see a ball game
No matter what your favorite sport the experience of seeing it live is just amazing
That’s how I feel about baseball!
Food is also a great part of heading out to the game
The smell of food cooking, the roar of the crowd, the anticipation of a win, I mean what is not to love?
Peanuts and popcorn and cracker jacks (yep, just like the song), cotton candy, hot dogs, sodas, beer, the list just goes on and on
My all time favorite has to be sausage and peppers
So I just had to recreate this favorite and share it with you
We went to our butcher and got these large Italian sausages which are perfect for a sandwich
We bought 3 hot and 1 sweet
Next, we will need 1 large onion and 3 bell peppers
I chose different colors because it just looks nice
Peel and slice the onion and slice up the peppers
I’m using a grill pan for the veggies
Give them a little drizzle of olive oil
Give them a sprinkle of kosher salt and ground black pepper
Off to the grill we go
Heat your grill to 425 F
Place the sausages over indirect heat and the veggies over direct heat
Cook the sausages 8-10 minutes and stir the veggies around
Flip the sausages and cook another 6-8 minutes or until cooked through
Remove the sausages and set aside to rest a few minutes
Cook the veggies until slightly softened
Remove the veggies to a bowl so everyone can help themselves
To keep this legit we are going to use club rolls
We like to brush them with melted butter
Lightly brown them on the grill, then it’s time for some assembly
Top each roll with sausage
Top with the peppers and onions
And here it is
The Ballpark sausage and peppers sandwich!
Simple yet delicious!!
Enjoy!!!
Simply Sundays! ~ Ballpark Sausage & Peppers
Ingredients
4 Italian sausages (around 1 pound)
3 bell peppers
1 onion
4 club rolls
2 tablespoons of butter
Directions
Peel and slice 1 onion and slice 4 bell peppers. Drizzle with olive oil and season with kosher salt and ground black pepper
Heat your grill to 425 F. Place the sausages over indirect heat and the veggies over direct heat. Cook the sausages 8-10 minutes and stir the veggies around
Flip the sausages and cook another 6-8 minutes or until cooked through. Remove the sausages and set aside to rest a few minutes
Cook the veggies until slightly softened. Remove the veggies to a bowl so everyone can help themselves
Brush 4 club rolls with melted butter and brown on the grill. Now for some assembly, place the rolls down and top them with a sausage each. Top with the peppers and onions and serve
Tools used to make this recipe
Architec Gripperwood Cutting Board
Mr. Bar-B-Q 06750X Non Stick Grilling Skillet with Removable Handle
© Simply Sundays 2017
All rights reserved
Bangers & Mash
Deliciously seared sausage braised in an onion gravy with a side of creamy flavorful mashed potatoes!
We went to a restaurant that served bangers and mash and I ordered it which was my first introduction
Now to make things real simple, bangers and mash are pork or beef sausage and mashed potatoes
Our butcher had a special on bangers so I couldn’t resist
If we want to go the traditional route, it is sausages served with veggies and a starch with an onion gravy
When my daughter played soccer, we had the absolute privilege of having UK Soccer coaches here in the USA to train our children and it was just awesome
It was also a moment for me to investigate this dish. So I had to ask.
If in London, the veggie and starch part is referred to as ‘bubbles and squeak’ which are cooked up together and are the side for these sausages
Why are the sausages called Bangers?
Rumour has it the sausages served during World War I in Britain had fillers and water due to a shortage of meat and the sausages would “pop” and “explode” during cooking which could explain the awesome original name of bangers
We are going to start with 2 pounds of sausages (or bangers)
Heat 2 tablespoons of extra virgin olive oil over medium heat and place your sausage in the pan
Brown them for 4-6 minutes per side
Once they are all browned place them on a sheet pan and put into a 200 F preheated oven to keep warm
Next we will need 1 large onion, 1/4 cup of flour, 2 tablespoons of butter and 1 teaspoon each of kosher salt and ground black pepper
Peel and chop the onion
Add the butter to the pan that you’ve browned the sausages in
Add in the onions and sprinkle with the kosher salt and ground black pepper
Cook for 10 minutes or until they start to brown and soften
Next we will need 2 cups of dry red wine (like a Cabernet), 4 cups of beef stock, 2 tablespoons of Gravy Master and 1 tablespoon of Worcestershire Sauce
Click on our link below to make your own beef stock
Sprinkle the onions with the flour
Stir to coat and brown for 1-2 minutes
Add in the wine and stir to incorporate
Bring to a boil then reduce the heat to a simmer and cook for 4-6 minutes or until thickened
Add in the Gravy Master and Worcestershire Sauce
Stir to incorporate and cook for 2 minutes
Now we are getting the basis for a nice onion gravy
Add in the stock
Bring to a boil then reduce the heat to a simmer and cook for 5 minutes
Remove the sausage from the oven and add them back into the pan
Cook for 6 minutes then flip and cook for another 6 minutes more
Remove them from the heat
We served these with a side of mashed potatoes and the delicious onion gravy!
Try our Slow Cooker Mashed Potatoes!
Enjoy!!!
Simply Sundays! ~ Bangers & Mash
Ingredients
2 pounds of banger style sausage
2 tablespoons of extra virgin olive oil
1 large onion
2 tablespoons of butter
1 teaspoon each of kosher salt and ground black pepper
1/4 cup of flour
2 cups of dry red wine (like a Cabernet)
4 cups of beef stock
2 tablespoons of Gravy Master
1 tablespoon Worcestershire Sauce
Directions
Heat 2 tablespoons of extra virgin olive oil over medium heat and place the sausage in the pan. Once they are all browned place them on a sheet pan and put into a 200 F preheated oven to keep warm
Add 2 tablespoons of butter to the pan you browned the sausages in. Peel and chop one large onion and add into the pan. Sprinkle with 1 teaspoon each of kosher salt and ground black pepper. Cook for 10 minutes or until they start to brown and soften
Sprinkle the onions with 1/4 cup of flour. Stir to coat and brown for 1-2 minutes. Add in 2 cups of dry red wine (like a Cabernet) and stir to incorporate. Bring to a boil then reduce the heat to a simmer and cook for 4-6 minutes or until thickened. Add in 2 tablespoons of Gravy master and 1 tablespoon of Worcestershire Sauce. Stir to incorporate and cook for 2 minutes
Add in 4 cups of beef stock. Bring to a boil then reduce the heat to a simmer and cook for 5 minutes. Remove the sausage from the oven and add them back into the pan. Cook for 6 minutes then flip and cook for 6 minutes more. Remove from the heat and serve with mashed potatoes and the onion gravy
Tools used to make this recipe
Anchor Hocking 8 Cup Measuring Cup
Architec Gripperwood Gourmet Cutting Board
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2017
All rights reserved