Savory Sausage Bread Recipes

SAVORY SAUSAGE AND CHEDDAR BREAD PUDDING

Steps:

• Grease a 9 x 13-inch baking dish with butter.
• In a large sauté pan (preferably nonstick) over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook, stirring with a wooden spoon to break the meat into small clumps, until browned, about 10 minutes. Transfer the sausage to a large mixing bowl, leaving the fat in the pan.
• Turn the heat down to medium, then add the onions to the pan along with 1 tablespoon of butter. Cook the onions, stirring constantly, until soft and translucent, about 5 minutes. Add the onions to the mixing bowl with the sausage, along with the bread cubes, grated cheese and parsley. Toss well, then spread the mixture evenly into the prepared baking pan.
• In a medium bowl, whisk together the eggs, half-and-half, salt and pepper.
• Pour the egg mixture evenly over the bread mixture. Cover tightly with saran wrap and refrigerate for at least a few hours or overnight.
• Preheat the oven to 350°F. Bake for about one hour, uncovered, until puffed and golden brown. Serve immediately.
• Note: The cook time is based on cooking the bread pudding directly out of the refrigerator. If it's left to sit out at room temperature before baking, check for doneness after 45 minutes.

SAUSAGE AND LEEK SAVORY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2 tablespoons of the butter and set aside on a rimmed baking sheet.
• Spread the brioche on a second rimmed baking sheet and bake, tossing halfway through, until lightly browned, about 15 minutes.
• Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Stir in the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring often, until the leeks are wilted and softened, about 5 minutes.
• Whisk together the chicken broth, cream, parsley, chives and eggs in a medium bowl. Add half the brioche to the ramekins. Divide the sausage mixture among the ramekins; top with 1 cup of the Gruyere and the remaining brioche. Pour the egg mixture over and sprinkle with the remaining 1 cup Gruyere.
• Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Sprinkle with chives before serving.

SAVORY SAUSAGE BREAD

Steps:

• In a large bowl, combine the eggs and milk. Add the sausage, biscuit mix, 1 cup cheese and onion; stir just until blended. Spoon into two greased 9-in. round baking pans. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 350° for 25-30 minutes or until golden brown. Cut into wedges; serve warm.

SAVORY SAUSAGE SUN-DRIED TOMATO AND PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
• Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
• Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

SAVORY SAUSAGE LOAF

Steps:

• Mix the sausage with the bread or cracker crumbs.
• Add the onion, ketchup, horseradish, mustard and egg.
• Moisten with the milk.
• Shape the mixture into a free-form loaf and bake at 350°F for 1 hour.