Super Bowl LIV is going to be a great game - Kansas City Chiefs vs. San Francisco 49ers. I'll be rooting for the 49ers because of their adorable QB Jimmy Garoppolo, an Illinois native. (JulieZ - this one is for you!)
What better way to watch Jimmy Garoppolo than with Briolata - an amazing homemade sausage & onion stuffed Italian bread.
Our family always made two loaves so we can eat one right out of the oven while it is warm, and have the second one to serve at dinner. My sister Lisa inherited my Mother's love of bread-making, and has become a great baker herself. Her version of briolata is outstanding! I think the extra pepper was key. Here is the progression of rolling up the bread dough into a ring.
Our Family's Briolata - Italian Sausage Bread
This homemade Italian sausage-stuffed bread is worth the effort. This recipe makes two loaves; one to snack on when it comes out of the oven and one for guests! Briolata is great for breakfast, lunch or a late night snack with a glass of wine.
Servings 2 loaves
Ingredients
- 2 packages dry yeast
- 2 cups warm water 110-115 degrees
- 2 TB sugar
- 1 TB salt
- 5 ½ cups flour plus extra for rolling
- ¼ cup olive oil
- 2 large onions sliced
- ½ stick butter
- 3 lbs. mild Italian sausage casings removed
- 2 TB coarse ground black pepper
Instructions
- In the Kitchenaid bowl, add warm water and the yeast. Mix to dissolve. Add sugar and cover for 5 minutes until the yeast blooms. Add oil to yeast mixture and mix.
- In another bowl add flour and mix in salt.
- Using the dough hook on the Kitchenaid, start adding one cup of flour at a time to the yeast/oil mixture. Once the dough pulls away from the sides of the bowl, let it knead for another 5 minutes. Turn the dough onto a floured board, and knead by hand a few times. Cover the dough with an inverted bowl and let rest 15 minutes.
- Pour 1 TB olive oil in a large glass bowl. Place the dough in the oiled bowl, and turn upside down to coat both sides. Cover with towels, and let rise until doubled in a warm place free of draft. Should be about 1-2 hours.
- Fry onions in ½ stick butter on medium until soft and slightly caramelized. Set aside to cool.
- Crumble sausage into same skillet. Fry with 1 TB olive oil until browned. Drain on paper towels and set aside to cool.
- Cut dough in half. Roll one half on a floured board to approximately 14 x 18 inch rectangle. Sprinkle with 1 TB of black pepper. Spread ½ the onions and ½ the sausage over the dough. Carefully roll the dough lengthwise like a jellyroll. Form in a circle, and pinch the ends together. Place seam side down on a greased baking sheet. Cover the bread with a towel and let rise again for 30 minutes. Repeat with the second dough half.
- Bake in oven at 400F for 10 minutes, and then reduce heat to 350F for another 30 minutes or until brown.
- Cut one piece from one of the loafs to be sure the center is done. If not, put back in oven checking every 5-10 minutes
- Eat the first loaf right away while it's warm. Save the second loaf for your guests.
- To freeze if needed, let the loaf cool. Wrap tightly in foil. Place in a large ziplock and freeze. You can cut the loaf in two sections if needed. To reheat, let the loaf thaw for 1 hour in the foil on the couner. Loosen the foil, and pllace in a preheated oven for 15 - 20 minutes at 350 degrees or until warm.
Donna
Hi Cara
Sounds like a great recipe.
Can this be made and frozen?
At what point and how would one continue?
Thanks
Donna
Cara Kretz
Thank you Donna. Yes it freezes well. I added these instructions to the recipe - To freeze if needed, let the loaf cool. Wrap tightly in foil. Place in a large ziplock and freeze. You can cut the loaf in two sections if needed. To reheat, let the loaf thaw for 1 hour in the foil on the couner. Loosen the foil, and pllace in a preheated oven for 15 - 20 minutes at 350 degrees or until warm.
Enjoy!
Rev.Dn. Joe Pasquella
CLARA,
THANKS FOR THIS RECIPE OF SAUSAGE BREAD. SINCE MY WIFE DIED 6 YEARS AGO,I HAVEN'T HAD THIS.
DO YOU HAVE A RECIPE FOR spinach pie?
Cara Kretz
Thank you for the note! It meant a lot. Wishing you a Happy New Year and all the Best,
Cara
Beth Marshall
I don't have a stand mixer, how would I do it? Thanks
Patti
I have made this recipe many many times already. It works out perfect EVERY time. Cooked right to the centre.I married an italian and my ukranian mom loved to make anything with bread. It was not until in my 50s someone said to me..."you're italian - you must make briolatta?" hmmm. never heard of it until then. Found your recipe. I have not looked any further. Love love love it. And everyone I make it for loves it too!!!
Cara Kretz
Patti, Your note made my day! I am thrilled that you and your family love this recipe as much as our family. Sounds like you have mastered the technique too! All the best, Cara
Carolyn pittelli
I have looked everywhere for a sausage bread recipe. When I came upon this recipe with picture I just had to try it. And OMG it is just as good, if not better, than I would buy fifty years ago at the Italian deli. Thank you so much and keep up the good work! Carol P.
Cara Kretz
Thank you so much Carol! That means a lot to get your feedback.
Clara
How can I cut the recipe for two to three people
homemadeitaliancooking
Hi Clara! I suggest just cut the recipe in half and make one loaf. If you don't finish it, the rest will freeze well. You can also slice the leftovers, and keep in the fridge for a few days. Toast one slice at a time for snacks.
It is so good warm from the oven. Please let me know how it turns out.
Best,
Cara
Marissa
Our family's traditional recipe from my great grandfather included calamta olives and instead of sausage meat, we used ground pork. We make it for holidays only to keep it special. And always make sure to have one to eat now and one to share.
homemadeitaliancooking
Sounds wonderful! Thanks for sharing your tradition. I am going to try it.
Rose Pannozzo
What is the italian name for this dish?
homemadeitaliancooking
It is called Briolata. At least that is what our family called it.
Heather Feldkamp
Our family calls it pouliacci and we form it into a beehive shape for baking.
homemadeitaliancooking
Thank you Heather! I'd love to see a picture of your beehive shape. If convenient for you email it me at cara@homemadeitaliancooking.com or post here.
Heidi
Could the addition of a bit of sundries tomato and very little mozzarella be used also -- I am working on both the original and tweaked versions now
homemadeitaliancooking
Hi Heidi! Yes, sun-dried tomatoes would be a great addition. I don't see a problem cutting back on the mozzarella. That is one of the great things about this bread. Its very adaptable. Enjoy!
Rebecca
Can this be made with ground beef?
Cara Kretz
Rebecca,
Yes I don't see why not. I've never tried it but it should work as long the you use the buttered cooked onions. It might need some salt and pepper.
Good luck! Cara
MICHELE F
looks like there is cheese inside?
homemadeitaliancooking
No, no cheese is in this recipe. I think what you are seeing is the oil in the sausage that soaked into the bread when it baked. Some pecorino or parmesan would be a good addition too.
MICHELE F
the pic looks like there is cheese inside?
Robyn
We use hot roll mix for the dough and add peccroino Romano with hot Italian sausage. Yum yum.
homemadeitaliancooking
Thanks Robyn! Love the idea of Pecorino and spicy sausage!
Valerie Insignares
Full disclosure....I totally life hacked this recipe yesterday using pizza dough from the grocery store because I have lost my bread making skills with age. Oh...and I added Parm cheese, because cheese makes everything better...and all I can say is yum....and YES...had a glass of red wine to go with it....not helping my diet but WORTH IT!! I am sure the original recipe is even more heavenly....thanks Cara!
homemadeitaliancooking
Thank you Valerie! I am so glad you tried it. Adding the parmesan cheese is brilliant. I can't believe I never thought of that! I have used the store-bought dough too. It really saves time.
Peter
My Grandmother, who was from Aragona, Sicily made “Bignolatta,” or “Bialatta” every Christmas. Her version used rough ground pork butt instead of sausage. She caramelized the onions in the pork fat, which was rubbed upon the dough after rolling. Instead of rolling up one layer of the dough-onion-meat mixture, she made a huge 3-layer pizza, which was rolled and sliced. The cut edges of each wide slice were patched with strips of rolled out dough to make a full pie, then baked.
Cara Kretz
Oh my! Thank you for sharing that. I bet your version is the original version from Aragona. It sounds simply amazing. I need to research pictures of it to see how 3 layers would look. You have inspired me! Merry Christmas & God Bless you! Cara
Eric J
Oh that looks so yummeh! Great job on the write-up, very easy to follow!
homemadeitaliancooking
Thanks Eric!I will bring you one next time we come to Indiana.