, ,

I need to take a savory item to a breakfast on Sunday and I took out an old stand-by we have enjoyed in our family for years. When I was in college I took a dough class from a sweet lady named Tillie and this is one of her recipes that I have adapted a little.

First start with your favorite sweet dough recipe–like what you make into cinnamon rolls. You could also use frozen bread dough–but it won’t be as sweet–which is a bonus for this recipe (the sweet dough that is!)

I then make the filling–which I have tweaked a little–

Sausage Filling–enough for 2 loaves

1 lb. pork sausage–browned and drained

1 med. onion chopped fine–saute with meat after it is drained

1 egg

1 Tbsp parsley

2 Tbsp fresh parmesan cheese

! Tbsp dry bread crumbs

1/2 c each of grated swiss, cheddar, and mozzerella cheeses

Mix the onion, sausage, egg, parsley, bread crumbs and parmesan together and set aside:

I have the dough, filling and cheese ready for assembly 🙂

Roll out dough in a large oval/rectangle shape and put 1/4 of the cheese on the bottome and then 1/2 the sausage mixture and then 1/4 if the cheese on top.

cut slits in the dough every inch or so on each side

To braid the loaf pull in the end and then layer the pieces from each side and over lap tucking ends in as needed.

When you get to the bottom pull in the bottom piece and layer the cut pieces over lapping it and tuck all the ends in.

This is how the finished loaf should look–

now put it on a pan and cover with sprayed plastic wrap and let it rise until it is about double the thickness that it started out (the dough part only). Then bake in a preheated oven–350 degrees– for 15-20 minutes or until nicely browned. Let cool slightly and enjoy–or cool completely on a wire rack and wrap in foil and freeze. To thaw unwrap slightly and thaw in refrigerator over night and reheat fully wrapped in 350 oven for 15 min. Slice and serve 🙂


Have a delicious day!!