Sausage Bread

Sausage bread is a must have around here for Thanksgiving and Christmas mornings. We first had sausage bread when my brother married my sister-in-law. It was something she grew up eating, so she made it the first holiday she spent with us. Her connection to her family tradition was quickly adopted into our family and has become our tradition as well. I love how that happens! One of the best things about sausage bread, other than the fact that it's delicious, is that you can make it ahead of time and freeze it. Then all you have to do is thaw it and heat it up to serve it. That means one less thing to make on those crazy holiday mornings. It's also super easy to make. The original recipe calls for Pillsbury Hot Roll Mix, but you can also use frozen bread dough. It's delicious either way. My only warning to you is that once you make this, your family will want it every holiday. Here's what you'll need:

  • 1 pkg Hot Roll Mix
  • 1 lb. Mild bulk sausage
  • 1 lb. Hot bulk sausage
  • 1 bunch green onions, chopped
  • ½ C Parmesan cheese, grated

Start by making the dough according to the directions on the package. Be sure you get the separate yeast package out of the box and add it in or your dough won't rise. Don't ask me how I know that...

If you are using frozen dough, thaw the dough so that you can roll it out.

Cook both kinds of sausage together in a skillet until it is no longer pink. Drain off any excess grease and set aside.

Take half the dough and roll it into a rectangle slightly smaller that a cookie sheet. If you are using frozen dough, roll out one loaf. The dough mix is usually sticky, so sprinkle a little extra flour on your surface first to make it easier to roll out.

Now take half of the cooked sausage and sprinkle it on the rolled out dough. Leave about a half inch or so around the edges.

Now sprinkle on half of the chopped green onions.

Now half of the grated Parmesan.

Starting on the long edge farthest away from you, roll the dough towards you, over the sausage, onions, and cheese. Keep rolling until you get to the opposite long edge.

When you get to the opposite dough edge, pinch the seams together along the ends and the edge to close everything. If it doesn't stick, just wet your fingers with a little water when you are pinching the dough and it should stick together.

Transfer the roll onto a parchment covered cookie sheet, seam side down. Repeat with the remaining ingredients so that you have 2 loaves.

Bake at 350 degrees for 20-30 minutes until the dough has turned a golden brown. Remove from the oven and slice and serve. If you are making this ahead of time, cool the loaves then wrap in aluminum foil and freeze, then thaw and reheat to serve.

We serve this sausage bread with cheese grits and Blueberry Biscuit Coffee Cake and it's all delicious!

Sausage Bread

  • 1 pkg Pillsbury Hot Roll Mix
  • 1 lb. Mild bulk sausage
  • 1 lb. Hot bulk sausage
  • 1 bunch green onions, chopped
  • ½ C Parmesan cheese, grated

Prepare roll mix according to package directions. Cook sausage and drain. Roll out ½ of dough into a rectangle slightly smaller than the size of a cookie sheet.  Sprinkle cooked sausage, chopped green onions and parmesan over dough, leaving 1/2” around the edges. Roll dough up and pinch edges to seal.  Bake at 350 degrees until brown.

Enjoy!

Lynn

Biscuit and Egg Breakfast Casserole

With the holidays upon us, it's time to crank up my repertoire of breakfast casseroles. I have to admit that to me, breakfast casseroles are boring. I think of them as a kind of necessary evil, because they are wonderfully convenient, but not necessarily something that I think of as delicious. This casserole, however, changed my opinion. It's really easy to make, which is the main reason I make it, but it's also really delicious. It has everything in it to make it the main course. Just add some fruit on the side and your ready. Here's what you'll need:

  • 1 can of Grands buttermilk biscuits 
  • 1 pound of any breakfast sausage roll (browned, drained, and cooled)
  • 1 cup shredded mozzarella cheese
  • 1 cup of shredded parmesan cheese
  • chopped green onion
  • minced fresh rosemary
  • 7 eggs, beaten
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

 

Preheat oven to 350 °F. Crumble and cook sausage and chopped onion in a skillet until sausage is no longer pink. Drain.

 

Saute the mushrooms in a little butter until cooked.

I use a casserole dish that measures 8x11x3” deep. It’s important that whatever dish you use, it is deep enough to allow the mixture to rise when it cooks without overflowing. A 9x13 pyrex would probably work. If that’s what you use, bake the casserole on a foil covered cookie sheet to catch any possible overflow.

 

Line the bottom of the greased casserole dish with biscuit dough, firmly pressing perforations to seal. My casserole holds 6 grans biscuits on the bottom. If your pan is larger, go ahead and use more biscuits.

 

Sprinkle the biscuits with sausage then mushrooms. 

Chop the green onions and fresh rosemary.

Add the chives and rosemary.

Sprinkle on the Parmesan and the mozzarella cheeses.

In a separate bowl, whisk together eggs, milk, salt and pepper in a medium bowl until blended. Pour egg mixture over sausage and cheese mixture.

Bake, covered with foil, for 20 minutes. After 20 minutes, remove the foil and continue to bake an additional 20-30 minutes. The time will vary depending on the size of the casserole. A knife should come out clean when inserted in the center.  The top should be golden brown.

Let the casserole sit for about 5 minutes before serving.

The freezes well. Just thaw and reheat in the oven.

Enjoy!

Lynn

BISCUIT AND EGG CASSEROLE

  • 1 can of Grands buttermilk biscuits 
  • 1 pound of any breakfast sausage roll (browned, drained, and cooled)
  • 1 cup shredded mozzarella cheese
  • 1 cup of shredded parmesan cheese
  • chopped green onion
  • 1 C sliced mushrooms, sautéed
  • minced fresh rosemary
  • 7 eggs, beaten
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preheat oven to 350 °F. Crumble and cook sausage and chopped onion in a skillet until sausage is no longer pink. Drain.

Saute the mushrooms in butter until cooked.

I use a casserole dish that measures 8x11x3” deep. It’s important that whatever dish you use, it is deep enough to allow the mixture to rise when it cooks without overflowing. A 9x13 pyrex would probably work. If that’s what you use, bake the casserole on a foil covered cookie sheet to catch any possible overflow.

Line the bottom of the greased casserole dish with biscuit dough, firmly pressing perforations to seal. My casserole holds 6 grans biscuits on the bottom. If your pan is larger, go ahead and use more biscuits.

Sprinkle the biscuits with sausage then mushrooms then cheese. Add the chives and rosemary.

In a separate bowl, whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese mixture.

Bake, covered with foil, for 20 minutes. After 20 minutes, remove the foil and continue to bake an additional 20-30 minutes. The time will vary depending on the size of the casserole. A knife should come out clean when inserted in the center.  The top should be golden brown.

Let stand for 5 minutes before serving.

I have tripled this recipe and it worked great. I use a combination of spicy and mild sausage.