Sausage Bread | Contributor Post from Julie

Hello ISBMTF readers!

I'm Julie, from redheadcandecorate.com, and that's me up there with my awesome family

Rick is my hubby, Daphne is 13, and Valerie is 11.

I blog about how we DIY decorate our home & cook for our family.

This post is just getting started. CLICK THROUGH TO SEE IT ALL>>>

You may recognize our kitchen.

When Kristi invited me to be her food contributor, I felt a little like the Top Chef winner! It's such a thrill to be here.

After I settled down, I slowly started fantasizing about what to make for you and Kristi.

Kristi is such a warm, kind, generous blog friend. I always catch her helping, encouraging, and making others feel good.

Well, now it's my turn to share a recipe that has made our family "feel good" for close to 25 years now. It's a family recipe. Actually, it's my hubby's recipe.Yep...he cooks too.

Presenting...

When I met Rick almost 25 years ago, I quickly realized he liked to cook.He actually made me a rice dish in our dorm microwave. I knew then he was a good guy. Then when we eventually moved in together he decided to try replicating this bread he grew up with.

"Sausage bread" is a staple at family gatherings, weddings, etc. in the Mohawk Valley region just outside Syracuse, NY where Rick is from. New Yorkers really know their bread.

I hope you try it. I bet it will make you feel good.

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Sausage Bread (easy version)

Ingredients:

1 defrosted frozen pizza dough or bread dough

1 cup shredded mozzarella

1 lb. (approx.) sweet Italian sausage (take out of the casing/see below)

olive oil

kosher salt (optional)

Defrost your pizza or bread dough by laying it out on the counter in the morning to be ready to use at dinner time.

Otherwise, defrost in fridge for a couple days, and set out for at least an hour before using.

Warm dough is easier to work with.

Take sausage out of casings and sauté in pan until no red meat exists.

Drain and set aside.

Rub a little olive oil on your hands so the dough doesn't stick to them.

Spread the dough into a "pizza". (I use just my hands to push it out)

Sprinkle on cheese, and sausage.

 

One of the reasons I married Rick is because he has nice hands.

It's a little joke we have so I had to mention it :)

I tell him if he had ugly hands I wouldn't have married him. He laughs.

Roll it carefully like a towel for gym class.

Give the sides a little pinch, and then carefully tuck the sides under and put into a meat loaf pan that has been sprayed.

Or a cookie sheet is fine.

Top with a little cheese and Kosher salt if you prefer.

Bake at 375 degrees for 30 minutes or until golden brown on top.

Let cool until you can't wait any longer, then slice thick with a serrated knife.

I like to dip mine in sauce if I have it.

Otherwise, this is great plain, hot, cold, with eggs, with soup, with pasta, with salad, as an appetizer, or pack up for lunch.

It's goes with everything, and keeps in the fridge for a week. Also freezes well. Makes a great gift.

It will sing and dance for you too. (joking)

Thanks for stopping in to see me today.

I'll be back next month with...hint: I have a sweet tooth.

Until then I would love for you to visit me on Facebook.

Just click on the towel bar and I will take you there.

Love, Julie

Redhead Can Decorate.com

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