Friday, April 22, 2011

Sage and Sausage Loaf

Slicing into this bread will reveal the hidden treasure inside! Two rolls of delicious sausages takes center stage in this savory loaf of bread. The addition of sage gives a light herby aroma. It has a lovely crust and to enjoy it to the fullest, eat it while still slightly warm. This bread is good on the first day, it is not as soft and fluffy as the Fresh Tomato and Basil Loaf on my earlier post, but it is soft enough.  I find that this bread is not a good keeper, on the second day, it has gone a little stale. Since it has the sausages as its filling, it is advisable to finish the bread by the second day.





The lovely crust.



I could not find any Mediterranean sausages, so I use black pepper sausages, really good too!



So if you intend to have this bread for dinner or late supper, make this in the afternoon, and you will enjoy it at its best, on the day it is baked.


I'm sharing this with 


Sage and Sausage Loaf
(adapted from "Bread Machine" by Jennie Shapter)
Makes 1 loaf
1 tbsp (15ml) sunflower oil
200gm (7oz) spicy Mediterranean sausages
3 eggs
2 tbsp (30ml) water
350gm (12-1/2oz) generous 3 cups unbleached white bread flour
2 tbsp (30ml) skimmed milk powder (non fat dry milk)
2 tsp (10ml) granulated sugar
1-1/2 tsp (7.5ml) salt
1/4 cup (50gm/2oz) butter, melted
1 tsp (5ml) easy bake (rapid-rise) dried yeast
1 tsp (5ml) dried sage
1 egg yolk, to glaze
1 tbsp (15ml) water, to glaze

  1. Heat the oil in a heavy frying pan. Add the sausages. Fry them over a medium heat for 7-10 minutes or until cooked, turning frequently. Cool.
  2. Add the eggs and water to the bread pan. Reverse the order in which you add the wet and dry ingredients if necessary.
  3. Sprinkle over the flour, covering the liquid. Add the milk powder. Place the sugar, salt and butter in separate corners of the pan. Make a small indent in the centre of the flour, add the yeast.
  4. Set the bread machine to the dough setting; use basic raisin dough setting (if available). Press Start. Add the sage when the machine beeps or during the last 5 minutes of kneading. Lightly oil a 23x13cm/9x5in loaf tin (pan).
  5. When the dough cycle has finished, place the dough on a floured surface. Knock back (punch down) gently. Roll into a rectangle 2.5cm/1in x 23cm/9in.
  6. Place the sausages down the centre and roll the dough tightly around them. Place in the tin. Cover with lightly oiled clear film (plastic wrap) and leave to rise in a warm place for 30-45 minutes.
  7. Preheat the oven to 190C/375F/Gas 5. To glaze, mix the yolk and water, brush over the bread and bake for 30-35 minutes, or until golden. Turn out on to a wire rack to cool.




22 comments:

  1. Love it, looks very tasty, marvelous!
    Kisses.

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  2. Wonderful looking loaf, real feast for sausage lovers like my daughter..

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  3. Your breads are always beautiful! This looks delicious.

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  4. That looks yummy. I know my kids would love this for dinner. Thanks. Kirsten

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  5. Love the recipe! But must I have a bread machine? Can I just bake with regular oven? Thanks dear!

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  6. Hi Food Glorious Food,
    The dough was mix and kneaded in the bread machine. I then shape it and bake it in the regular oven. Having a bread machine is a breeze at kneading!

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  7. great to see another loaf of bread using herbs, must be aromatic too!

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  8. Man, your breads are alway so darn pretty! This is an awesome recipe. Yummy bread. Yummy sausage. Big win all around. Well done :)

    Oh, and thanks for the compliments on my blue collar collective appearance. Those shoes are wonderful! When i saw them at the store, I bought them in three different colors ;)

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  9. This is a great combo. Love the flavor of sage. Blessings, Catherine

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  10. the crust look so lovely! the bread look so soft and is so nice to have surprise (sausage) in the bread! nice one! (: (:

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  11. I always wanted to make this, since I'm not a big fan of sausages I don't. But your soft and perfect loaf, really tempts me to try it.

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  12. Sage and sausage go so well together.

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  13. Hi Joy,
    This looks like a great Sage and Sausage Loaf. I can almost smell this as it is baking in the oven, all those wonderful flavors. It is a very high and beautiful loaf. Thank you so much for sharing with Full Plate Thursday and hope to see you next week! Have a very special week end!

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  14. El pan te ha quedado delicioso,esponjoso,se ve lindo con la salchicha,buen fin de semana,cariños y abrazos.

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  15. so soft loaf.. sausage twist.. never expected that coming:) cool idea.

    Sweety.. I have shared few awards with u ... please accept and collect them !
    http://comeletseat.blogspot.com/2011/04/more-awards-hurray.html

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  16. Love the idea of this bread. I love the combination of the sausage and sage. Yum! Will have to try this. Thanks for the recipe.

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  17. That looks good..Im sure it taste yummy too!

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  18. This bread look absolutely amazing thanks by sharing, gloria

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  19. Wow! What a concept--bread with the sausage built right in! I'll bet this was delicious. My kids would probably love it. Very interesting recipe.

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  20. I can't believe how the nicely the crust is made. I am planning to make sausage rolls with puff pastry, a classic American dish.

    Have a wonderful Easter weekend.

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  21. The bread looks terrific! Love that you used sausages in them.

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  22. Oh my goodness, I bet the kids just loved this...so fun :)

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