Mom’s Sausage Bread:
1 16oz Pillsbury Hot Roll Mix box
Self rising flour, 1 egg, 1 cup of hot water
1 Butter stick
2 16 oz packages of breakfast sausage roll – we like 1 sage & 1 hot, mixed
1 6oz package of shredded swiss cheese
1 6oz package of shredded parmesan cheese
1 whole yellow onion
Hot red peppers to your taste – more will make it spicier
Salt to your taste
Lemon pepper to your taste
Louisiana hot sauce – you can either put some in the sausage on the stove, or wait and put some on your plate when you are eating it (we like this option so everyone gets as much spice as they want)
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Hopefully you have someone helping you make it. We have 1 person making the dough, while 1 person preps the sausage.
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Step 1 –
Follow the steps on the Pillsbury hot roll mix to get your dough. Make sure you find the self rising package in the bottom of the box! We forgot it one year and that was not good!
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Step 2 –
Sausage Prep:
If your audience likes onions, then dice and brown 1 whole onion in your skillet (you need a large skillet for everything to fit!).
Once diced onions are soft, put in both rolls of sausage. Brown and chop your sausage up. Once browned, drain out the grease (this is important, if you skip this step your bread will be wet & soggy when done).
Once sausage is drained, return it to the skillet and add your spices of choice from above. Slowly add in the whole bag of swiss cheese and work it into the sausage evenly. Once that is melted, you can slowly add the whole bag of parmesan cheese. Evenly mix in & let melt. Once melted, set the skillet to the side while you do final preparations to your dough.
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Step 3- You should have 1 big dough ball waiting covered. NOW YOU NEED TO DECIDE HOW MANY LOAVES YOU WANT! Mom always made 2 big ones for Christmas morning. She would leave 1 roll at our house, and take 1 to the family Christmas lunch. Lei and I made this for our neighborhood friends as part of their Christmas love from us, so we divided it into 4 rolls, and sometimes 3 rolls. Regardless, make your decision, and divide your big ball into that many balls.
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Take your first ball, and begin rolling it out. You want a rectangular shape. Roll it out to approx. ¼ an inch thickness. Do not make it too thin or you will get holes as you roll it into a loaf.
Once you have your 1/4inch rectangle, take your skillet and divide your sausage into how many loaves you decided to make. Take the first portion and put it in the middle of your rectangle. Spread the sausage out evenly over the dough. Leave about a 1/2inch border of dough showing all the way around.
Once the sausage is spread evenly, you will now carefully roll your loaf, if it is big, you will probably need that second person to help you roll it. As you're rolling, pinch both ends of the loaf so it will close it off. As you come to the end of rolling it, take the ½ inch of dough border and stretch it across the top of the roll to have a secure close to your roll. Now place on your buttered cookie sheet, and repeat for all the loaves you're making.
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Let the rolls rise until they double in size. Mom used to let them rise over night so she could bake them first thing Christmas morning. Lei and I let ours rise about 2 hours. Each oven is different, but bake at 400 degrees. At about 13 minutes, baste on melted butter, then let it finish cooking/browning for 2 – 4 minutes for a total of 13 – 18 minutes. Our Memphis oven needed 15 min. total, the lake oven 18 min. total. Let cool, slice and place on your plate with a dab of hot sauce to dip it in and welcome to sausage bread heaven!
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We only let Mom make this on Christmas Eve/morning. We considered it so special it would ruin it if we had it more than that I wont Lie, Lei and I have made ourselves several portions as we have belted out 12 rolls for friends and neighbors
