Sausage Bread Recipe: Who doesn’t love warm, cheesy, flavorful sausage bread straight from the oven? This comfort food is perfect for breakfast, lunch, dinner, or even game-day snacking.
Sausage bread combines the softness of homemade or store-bought dough with the rich taste of seasoned sausage, melted cheese, and your choice of extras like onions, peppers, or herbs.
In this guide, we’ll walk you through everything—from the ingredients to storing leftovers. Ready to make your kitchen smell amazing?
What is Sausage Bread?
Sausage bread is a savory roll or loaf made by stuffing bread dough with seasoned sausage and other delicious fillings. Once rolled and baked, it becomes a golden-brown, cheesy, meaty treat that’s both filling and satisfying. Think of it like a stromboli, but usually more focused on sausage and less sauce. It’s incredibly versatile—you can serve it as a snack, appetizer, or even a meal.
It’s especially popular in Italian-American households, but versions of sausage-stuffed bread exist around the world. Whether you’re using spicy Italian sausage, smoked links, or breakfast-style patties, sausage bread is comfort food at its best.
Why You’ll Love This Recipe
- Easy to make – Even beginner bakers can follow these steps.
- Customizable – Add your favorite cheeses, veggies, and herbs.
- Great for leftovers – Reheat and enjoy throughout the week.
- Perfect for any meal – Breakfast, lunch, or dinner.
- Crowd-pleaser – Great for parties, potlucks, or game nights.
Plus, the smell alone while it’s baking? Absolute heaven.
List of Ingredients You’ll Need
Before diving into the steps, gather all your ingredients. Having everything prepped will make the process smoother.
Fresh Dough Ingredients:
- 3 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- ¾ cup warm water (110°F)
- 2 tbsp olive oil
OR use 1 package of store-bought pizza dough if you’re short on time.
Filling Ingredients:
- 1 lb sausage (Italian, spicy, or breakfast sausage)
- 1 small onion, diced (optional)
- 1 small green pepper, diced (optional)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 egg (for egg wash)
Choosing the Right Sausages
Choosing your sausage is key to the final flavor. Here are a few great options:
- Italian Sausage: Mild or spicy, it’s perfect for a classic sausage bread.
- Breakfast Sausage: Gives a slightly sweeter and more herby flavor.
- Smoked Sausage: Adds a deep, smoky richness.
- Chicken or Turkey Sausage: A lighter, leaner alternative.
Make sure to remove casings if your sausages come with them, and always cook them thoroughly before adding to the bread.
Types of Bread Dough You Can Use
If you’re making dough from scratch, pizza dough or basic white bread dough work perfectly. But if you’re short on time:
- Store-Bought Pizza Dough – Available in most supermarkets.
- Crescent Roll Dough – For a lighter, flakier version.
- Refrigerated Biscuit Dough – For mini sausage bread bites.
Homemade gives you more control over the flavor, but store-bought is a great shortcut.
Preparing Your Workspace
Clean your counter, flour your surface, and make sure all your tools are ready:
- Rolling pin
- Baking sheet
- Parchment paper or silicone mat
- Skillet
- Mixing bowls
- Pastry brush (for egg wash)
Preheat your oven to 375°F (190°C) to ensure it’s hot and ready by the time you’re done assembling.
Step-by-Step Guide to Making Sausage Bread
Step 1: Prepare the Dough
Use pizza or bread dough. If homemade, mix flour, yeast, warm water, sugar, salt, and oil. Knead until smooth and elastic, then let it rise until doubled in size.
Step 2: Cook the Sausage Filling
Remove sausage from casings if needed. Cook in a skillet over medium heat, breaking it into crumbles. Drain excess grease. Add optional ingredients like onions, peppers, or a little garlic. Let the filling cool slightly.
Step 3: Roll Out the Dough
On a lightly floured surface, roll the dough into a large rectangle about ¼ inch thick. Keep edges even so it rolls neatly.
Step 4: Add the Filling
Spread the cooked sausage evenly over the dough, leaving about 1 inch clean around the edges. Sprinkle cheese (mozzarella or provolone) if desired.
Step 5: Roll & Seal the Bread
Starting from the long side, roll the dough tightly like a jelly roll. Pinch seams and tuck ends underneath to prevent leaks.
Step 6: Add Toppings (Optional)
Brush the top with beaten egg or melted butter. Sprinkle sesame seeds, Italian seasoning, or grated Parmesan for extra flavor and color.
Step 7: Bake the Sausage Bread
Transfer to a lined baking sheet. Bake at 350–375°F (175–190°C) for 25–35 minutes until golden brown and cooked through. If it browns too quickly, tent lightly with foil.
Step 8: Cool and Serve
Let it cool for 5–10 minutes before slicing so the filling sets and doesn’t spill out. Serve warm with marinara sauce, mustard, or enjoy it plain. Perfect for parties, snacks, or an easy dinner.
Tips for Perfect Sausage Bread Every Time
Let’s be real: making sausage bread isn’t rocket science, but a few simple tricks can take it from “pretty good” to “holy wow, did you make this?” Here’s how to make sure yours turns out amazing every single time:
- Don’t Overfill It: Too much filling can lead to blowouts while baking. Keep a good balance between dough and stuffing.
- Drain the Grease: Always drain cooked sausage before adding it to the dough. Too much oil will make the bread soggy.
- Seal the Edges Well: Pinch the ends and the seams tightly so they don’t pop open in the oven.
- Let the Dough Rest: If the dough keeps shrinking as you roll it, give it 5-10 minutes to relax.
- Use Parchment Paper: Makes cleanup easier and prevents sticking.
- Slice With a Serrated Knife: Especially if your bread is stuffed with cheese—it’ll glide through more cleanly.
Little things like this can make a big difference between a decent bread and one that disappears before it even cools.
How to Store Sausage Bread
Got leftovers? (Doubtful, but just in case.)
Here’s how to keep your sausage bread fresh:
- Room Temperature: If you plan to eat it within 1 day, wrap it in foil or an airtight container.
- Refrigerator: Stays good for up to 3–4 days. Wrap in foil or plastic wrap and store in an airtight container.
- Avoid Humidity: Moisture ruins the crust. If storing in the fridge, reheat before eating to bring back the texture.
Freezing and Reheating Instructions
Want to make sausage bread in advance? Freezing is a great option.
To Freeze:
- Let the baked bread cool completely.
- Wrap tightly in plastic wrap, then again in foil or a ziplock freezer bag.
- Label with the date.
- Freeze for up to 3 months.
To Reheat:
- Thaw overnight in the fridge or let sit at room temperature for a couple of hours.
- Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.
- You can also microwave individual slices for 30–45 seconds.
Freezing doesn’t change the flavor much, and it’s a lifesaver for busy days when you need a quick meal.
Serving Suggestions
There are so many ways to enjoy sausage bread. Here are a few ideas to get your mouth watering:
- With Marinara Sauce: For dipping or drizzling—it’s like pizza but better.
- Alongside a Salad: Adds the perfect protein-rich crunch to a light meal.
- For Breakfast: Heat up a slice and pair it with scrambled eggs.
- At Parties: Slice into 1-inch pieces and serve on a platter.
- With Soup: Dunk it in tomato or vegetable soup for comfort food perfection.
Basically, sausage bread goes with everything. It’s the MVP of baked goods.
Variations and Customizations
Want to put your own spin on it? Go ahead and experiment! This recipe is super customizable.
Here are some tasty ideas:
- Add Veggies: Mushrooms, spinach, roasted red peppers, or caramelized onions.
- Spice It Up: Use hot Italian sausage, crushed red pepper, or jalapeños.
- Different Cheeses: Try provolone, cheddar, pepper jack, or a cheese blend.
- Use a Sauce Inside: A thin layer of marinara, pesto, or spicy mustard can add a flavor boost.
- Make It Mini: Use biscuit dough or crescent rolls to make individual sausage bread bites.
Don’t be afraid to mix and match. You can’t really mess this up.
Troubleshooting Common Issues
Bread Didn’t Rise?
Check your yeast—make sure it’s not expired and your water wasn’t too hot.
Bottom Too Soggy?
Your sausage may have had too much grease, or the bread wasn’t baked long enough. Use a wire rack to cool it off.
Bread Split Open?
It wasn’t sealed tight enough or may have had too much filling. Leave a 1-inch border all around when adding the sausage mixture.
Burnt Top, Undercooked Middle?
Tent with foil halfway through baking. Also, check your oven temperature with a thermometer—some ovens run hot.
Sausage bread is forgiving, but if something goes wrong, now you know how to fix it.
FAQs about Sausage Bread Recipe
1. Can I make sausage bread ahead of time?
Yes! You can prepare and bake it a day ahead. Store in the fridge and reheat in the oven before serving.
2. Can I use puff pastry instead of dough?
Absolutely. Puff pastry gives a flaky, buttery texture. Just reduce baking time slightly and keep an eye on it.
3. What kind of cheese works best?
Mozzarella and Parmesan are classics, but provolone, cheddar, or pepper jack also work great depending on your flavor preferences.
4. Is sausage bread spicy?
Only if you use spicy sausage or add heat yourself. It’s easy to adjust based on what you and your family like.
5. How do I keep the bread from getting soggy?
Cook and drain the sausage well before adding it, and don’t overload the bread with greasy or wet ingredients.
Conclusion
Sausage bread is one of those crowd-pleasing, can’t-go-wrong recipes that belongs in every home cook’s rotation. It’s warm, hearty, cheesy, and packed with savory sausage flavor—what’s not to love? Whether you’re making it from scratch or using shortcuts, it’s sure to become a go-to favorite.
The beauty of this recipe lies in its flexibility. With just a few tweaks, you can tailor it to any taste preference, dietary need, or occasion. So roll up your sleeves (and your dough), turn on that oven, and get baking. You won’t regret it.
