Sage Sausage Bread Recipes

CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE

Steps:

• Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
• In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
• Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
• Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

SAUSAGE BREAD

Steps:

• In a large bowl, combine the beef, oregano, garlic powder, salt, red pepper flakes, sage, eggs and cheeses; set aside. , On a floured surface, roll bread dough into a 12-in. x 10-in. rectangle. Spread meat mixture to within 1 in. of the edges. Roll up, jelly-roll style, starting at short end. Pinch the ends and seam to seal. Place seam side down on an ungreased baking sheet. Place in a warm place and let rise for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown and bread tests done. Brush with butter before serving.

SAGE SAUSAGE BREAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a large skillet over medium heat, cook and stir the sausage, onion, and jalapeno until the sausage is well browned, about 10 minutes. Drain; set aside to cool slightly.
• Stir together the Swiss cheese, Parmesan cheese, egg, hot sauce, and milk in a large bowl. Stir in the biscuit mix, margarine, salt, and parsley. Add the sausage mixture; stir until well combined. Pour the mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Serve warm or cold.

COUNTRY BREAD AND SAGE DRESSING

Steps:

• Heat large saute pan over high heat. Add the sausage and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Scrape the mixture into a large bowl and let cool slightly.
• Preheat the oven to 425 degrees F.
• When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste.
• Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.

COUNTRY SAGE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, celery seed, salt, sage, nutmeg, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Shape into a round loaf. Place in a greased 8-in. or 9-in. pie plate. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 400° for 35-40 minutes or until golden brown and bread sounds hollow when tapped. Remove from pie plate to a wire rack to cool.

SAGE BREAKFAST SAUSAGE

Steps:

• In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into six patties. Chill at least 1 hour. , Fry in a skillet for 3-4 minutes on each side or until a thermometer reads 160°.

SAUSAGE AND BREAD DRESSING

Steps:

• Skin sausage. Heat a 12-inch sauté pan with oil, over medium high heat. Crumble in meat. Cook stirring often till a fond develops on the bottom of the pan, the sausage may stick a little. Deglaze with a few tablespoons water.
• Cook the meat, stirring occasionally, still, over medium-high heat, until it gets quite brown, it may need to be deglazed, a second time. Remove from heat, retrieving sausage with a slotted spoon, reserving rendered fat in pan, there may only be a little, that is okay, it isn't necessary to add more.
• Put back over medium-high heat. Add onions and celery and sprinkle with salt.
• Cook until the onion turns a light shade of gold, if the bottom of the pan is dark, deglaze with a few more spoons of water. Make sure to evaporate liquids, then keep sautéing as needed. Stir in the garlic powder, sage, and liberal grinds of black pepper.
• Stir till fragrant, then add sausage, with drippings, back to pan, add wine and deglaze thoroughly, make sure that liquid gets fully evaporated, the fat will sizzle in the bottom of the pan. Add the chicken broth, bring just to the simmer and remove from heat.
• Taste the mixture, add salt if nessecary. Stir in the bread. Turn until thoroughly but lightly moistened, more liquid is not required.
• Put the mixture into an ungreased (or lightly greased), 9x13 or 9x12 inch baking dish and set into the middle level or upper-middle level of a preheated 400 degree oven for 20-25 minutes. Serve immediately.

BREAD STUFFING WITH SAGE

Steps:

• Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)
• In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
• Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.