Calabrese Sausage Stuffed Bread Braid
A soft, golden bread braid packed with spicy calabrese sausage, melted mozzarella, and sweet caramelized onion. Perfect as a party appetizer, game-day snack, or a satisfying weeknight dinner served alongside a crisp salad.
🛒 Ingredients
16 servings
- 15 g fresh yeast (or 7 g instant dry yeast)
- 375 g all-purpose flour, sifted (about 3 cups)
- 1 tsp sugar
- 1 cup (240 ml) warm milk
- 100 g softened butter or margarine
- 1/2 tsp salt
- 50 g grated Parmesan (optional)
- 300 g sliced mozzarella
- 400 g calabrese sausage (or spicy Italian sausage)
- 1/2 onion, thinly sliced into rings
- Black pepper to taste
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Directions
- 1
Slice the calabrese sausage into thin rounds and cook in a dry skillet over medium heat until lightly browned.
- 2
Add the sliced onion and black pepper; cook until the onion softens and turns translucent. Remove from heat and let cool completely.
- 3
In a large bowl, crumble the yeast into the sifted flour, then add sugar, warm milk, butter, and salt.
- 4
Knead for 8–10 minutes until the dough is smooth and elastic. Cover and let rest for 30 minutes.
- 5
Divide the dough into 2 equal pieces. Roll each out into a rectangle on a lightly floured surface.
- 6
Layer mozzarella slices and the sausage filling over each rectangle; add Parmesan if using.
- 7
Roll each rectangle tightly into a log, then twist the two logs together to form a braid. Place on a lined baking sheet.
- 8
Let the braid rest 15 more minutes, then bake at 350 °F (180 °C) for 25–30 minutes until deep golden brown.
💡 Chef's Tip
Brush the braid with an egg wash (1 egg + 1 tbsp milk) before baking for a glossy bakery-style finish. Leftovers reheat beautifully at 325 °F for 10 minutes, and the baked braid freezes well for up to one month.
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