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Home » Enjoy Super Bowl 2020 with Briolata & Garoppolo

Enjoy Super Bowl 2020 with Briolata & Garoppolo

January 22, 2020 by Cara Kretz 33 Comments

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Briolata

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!)

Jimmy Garoppolo

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.

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

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5 from 4 votes

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

  • 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.

Filed Under: A Cookbook, Bread & Pizza, Old School Italian Recipes, Recipe Index Tagged With: bread, briolata, garoppolo, italian, recipe, sausage

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Reader Interactions

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Comments

  1. Donna

    January 23, 2020 at 7:10 pm

    Hi Cara
    Sounds like a great recipe.
    Can this be made and frozen?
    At what point and how would one continue?

    Thanks
    Donna

    Reply
    • Cara Kretz

      January 23, 2020 at 7:54 pm

      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!

      Reply
  2. Rev.Dn. Joe Pasquella

    December 31, 2018 at 5:40 am

    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?

    Reply
    • Cara Kretz

      January 1, 2019 at 8:07 am

      Thank you for the note! It meant a lot. Wishing you a Happy New Year and all the Best,
      Cara

      Reply
      • Beth Marshall

        November 14, 2019 at 11:41 pm

        I don’t have a stand mixer, how would I do it? Thanks

        Reply
  3. Patti

    September 2, 2018 at 1:02 pm

    5 stars
    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
    • Cara Kretz

      September 4, 2018 at 7:32 am

      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
  4. Carolyn pittelli

    May 12, 2018 at 1:58 pm

    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
    • Cara Kretz

      May 13, 2018 at 10:53 am

      Thank you so much Carol! That means a lot to get your feedback.

      Reply
  5. Clara

    February 17, 2017 at 7:58 pm

    How can I cut the recipe for two to three people

    Reply
    • homemadeitaliancooking

      February 18, 2017 at 8:53 am

      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
  6. Marissa

    December 23, 2016 at 9:21 am

    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
    • homemadeitaliancooking

      December 28, 2016 at 9:58 am

      Sounds wonderful! Thanks for sharing your tradition. I am going to try it.

      Reply
  7. Rose Pannozzo

    October 4, 2016 at 1:21 pm

    What is the italian name for this dish?

    Reply
    • homemadeitaliancooking

      October 10, 2016 at 12:24 pm

      It is called Briolata. At least that is what our family called it.

      Reply
      • Heather Feldkamp

        November 23, 2016 at 8:46 am

        Our family calls it pouliacci and we form it into a beehive shape for baking.

        Reply
        • homemadeitaliancooking

          November 23, 2016 at 8:51 am

          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.

          Reply
  8. Heidi

    September 30, 2016 at 7:09 pm

    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
    • homemadeitaliancooking

      September 30, 2016 at 7:12 pm

      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!

      Reply
    • Rebecca

      December 16, 2020 at 9:20 pm

      Can this be made with ground beef?

      Reply
      • Cara Kretz

        December 17, 2020 at 7:39 am

        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

        Reply
  9. MICHELE F

    September 19, 2016 at 6:08 pm

    5 stars
    looks like there is cheese inside?

    Reply
    • homemadeitaliancooking

      September 19, 2016 at 10:56 pm

      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.

      Reply
  10. MICHELE F

    September 19, 2016 at 6:07 pm

    the pic looks like there is cheese inside?

    Reply
  11. Robyn

    April 1, 2016 at 9:54 pm

    We use hot roll mix for the dough and add peccroino Romano with hot Italian sausage. Yum yum.

    Reply
    • homemadeitaliancooking

      April 2, 2016 at 9:20 am

      Thanks Robyn! Love the idea of Pecorino and spicy sausage!

      Reply
  12. Valerie Insignares

    October 19, 2015 at 5:10 pm

    5 stars
    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
    • homemadeitaliancooking

      October 20, 2015 at 10:10 am

      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.

      Reply
      • Peter

        December 25, 2020 at 10:40 am

        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.

        Reply
        • Cara Kretz

          December 26, 2020 at 8:17 am

          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

          Reply
  13. Eric J

    June 1, 2015 at 10:54 am

    5 stars
    Oh that looks so yummeh! Great job on the write-up, very easy to follow!

    Reply
    • homemadeitaliancooking

      June 1, 2015 at 10:57 am

      Thanks Eric!I will bring you one next time we come to Indiana.

      Reply

Trackbacks

  1. Feast of the Seven Fishes: A Sicilian Christmas Eve Dinner • Homemade Italian Cooking says:
    December 17, 2016 at 10:09 am

    […] Spirit.) We are trying one new idea on the menu – an Antipasto & Salad Bar with a side of Briolata (sausage & onion bread) as First Course.  It will be set up on another table and include lots of choices to design your […]

    Reply

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