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Sausage & Onion Italian Bread

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BriolataThis is the best sausage-stuffed homemade bread you will find. We always make 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.

Briolata ready to rollBriolata starting to rollBriolata rolling up 2Briolata finished rollingBriolata finished ring

5 from 4 votes
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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.
Course Bread
Servings 2 loaves
Author Homemade Italian Cooking with Cara

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

  1. 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.
  2. In another bowl add flour and mix in salt.
  3. 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.
  4. 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.
  5. Fry onions in ½ stick butter on medium until soft and slightly caramelized. Set aside to cool.
  6. Crumble sausage into same skillet. Fry with 1 TB olive oil until browned. Drain on paper towels and set aside to cool.
  7. 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.
  8. Bake in oven at 400F for 10 minutes, and then reduce heat to 350F for another 30 minutes or until brown.
  9. 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
  10. Eat the first loaf right away while it's warm. Save the second loaf for your guests.

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Comments


  2. 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!!!

    Reply

    • 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

      Reply

  3. 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.

    Reply

    • 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

      Reply

  5. 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.

    Reply

  7. 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

    Reply


  11. 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!

    Reply

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