Grandma Kay's Sausage Bread
Level: Easy
Yield: 6 to 8 servings
Total time: 1 hr 20 min (includes cooling time)
Active time: 50 min
This hearty sausage bread was a staple at every Mauro family gathering, thanks to Grandma Kay. Don't be fooled by the name this isn't just sausage; it's loaded with pepperoni and salami for extra flavor.
Nutritional Analysis (per serving)
- Serving size: 1 of 8 servings
- Calories: 590
- Total fat: 36 g
- Saturated fat: 15 g
- Carbohydrates: 34 g
- Dietary fiber: 3 g
- Sugar: 8 g
- Protein: 28 g
- Cholesterol: 88 mg
- Sodium: 1651 mg
Ingredients
- 2 tablespoons olive oil, plus more for brushing
- 1 pound sweet Italian sausage, casing removed
- 4 ounces pepperoni, cut into small pieces
- 4 ounces Genoa salami, thinly sliced into strips
- 8 ounces shredded mozzarella
- 1 loaves frozen or fresh pizza dough, thawed (such as Rhodes)
Vodka Sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 1/3 cup vodka
- One 28-ounce jar marinara sauce or crushed tomatoes
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350F.
- Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Cook the sausage until browned, about 1215 minutes. Let cool, then transfer to a bowl with a slotted spoon. Mix in the pepperoni and salami, then add the mozzarella and combine by hand.
- Roll out the dough into two long ovals. Cut off the ends and set them aside for mini sausage breads. Brush the top and bottom of each oval with olive oil. Divide the sausage mixture between the two loaves, fold each piece over like a calzone, and place seam-side down on a baking sheet. Use a fork to poke small holes along the sides to let steam escape. Bake until lightly browned, 2025 minutes.
- For the vodka sauce: Warm a saucepan over medium heat and add the olive oil and butter. When foamy, stir in the onion with a pinch of salt and saut until soft, about 10 minutes. Add the tomato paste and cook 1 minute, then stir in the crushed red pepper, garlic, and more salt and pepper; cook 15 seconds.
- Pour in the vodka and scrape up any browned bits. Add the tomato sauce and simmer until the alcohol smell fades. Stir in the cream and let the sauce reduce slightly, about 8 minutes. Season with salt and pepper.
- Slice the bread and serve with the vodka sauce on the side.
