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Last Updated on February 16, 2024 by Heather Mandracchia

Learn how to make Sourdough Sausage Bread from scratch that will have everyone begging to know your recipe.

There is something special that happens when you make homemade bread. The house instantly transforms to feel like home and everyone follows their nose into the kitchen.

That is exactly how I prefer it and thankfully there are endless recipes to keep everyone guessing what will be served next.

When Should You Make Sourdough Sausage Bread?

One recipe that is always a crowd-pleaser is Sourdough Sausage Bread. This versatile bread is robust enough to stand alone as an appetizer option, alongside a rich soup to dunk, perfectly pairs with Italian dishes, and is satisfying when accompanying a light salad.

Sourdough sausage bread can be made ahead of time when preparing food for a gathering or served freshly sliced from the oven. This is one recipe you will find yourself reaching for over and over again. 

How Sourdough Sausage Bread Started

This Sourdough Sausage Bread recipe has been passed down to me from my mother. Many of my holiday memories are of giggling siblings and cousins sliding across the kitchen floor in our tights, reaching for our favorite bread.

Through the years I’ve made a few modifications that have just enhanced the original version. Needless to say, everyone still comes running. 

Equipment

  • Parchment Paper
  • Sheet Pan
  • Saute Pan
  • Wooden Spoon
  • Large Bowl

Sourdough Recipe Ingredients

  • 4 cups Unbleached All-Purpose Flour or Bread Flour 
  • 1 1/3 cup Unfiltered Water, warmed to about 90° or blood temperature
  • 1/3 cup Sourdough Starter, active
  • 3 tablespoons Unbleached Cane Sugar
  • 1 teaspoon Sea Salt 
  • 1 teaspoon Avocado Oil

Making Your Sourdough

In a large bowl, pour in your warm filtered water, active starter, avocado oil, and sugar. Stir until the sugar and starter is completely dissolved. Add in the flour and salt.

With a wooden spoon or clean hands, start to work the ingredients together. You’ll notice quickly that the dough is sticky, so scrape the sides down, and keep working until the dough comes together. Once combined, cover your bowl with plastic wrap or a lid. 

Next, your dough needs to bulk ferment- for best results, the room temperature should be at least 70°. Let your dough ferment on the counter. Your dough will struggle to rise in a cool location or on a cold countertop.

If your room temperature and countertops are chilly here are some other options to successfully ferment: In some oven brands, there is a Proof setting that can be used, an electric fermenting pad, or let rest in a closed microwave.

After 8-12 hours notice how much your bread dough has risen and the visible bubbles. It will more than double in size and the top will appear to be in a dome shape. 

From here, you are ready to begin making your Sourdough Sausage Bread.

Ingredients

  • 1 1/2 lbs Sweet Italian Sausage
  • 1 lb Mozzarella Cheese, shredded
  • Fermented Sourdough or Store-bought frozen dough (thawed completely) 
  • 1 Teaspoon Rosemary
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Oregano
  • 1/4 Teaspoon Basil 
  • 1 Egg

Instructions

Preheat your oven to 375°. Prepare the sausage by removing the casing. This is easily done by making a slice down the side and pulling the casing off.

Heat your sauté pan on medium-high heat. Put all the sausage in and start to brown the meat. Add your salt and pepper and keep moving to break up the sausage until it is browned and crumbly. Turn off the heat and stir in the oregano and basil. Do not drain the sausage. 

Lightly flour your countertop and rolling pin. Turn the dough out onto the counter to start kneading by stretching and folding. Do this for 3 minutes.

Take your sourdough or store-bought dough and begin to roll out into the shape of a rectangle.

Do your best to make the dough 1/4 inch thick. Now sprinkle half of your mozzarella cheese evenly onto the dough leaving the 1/2 inch rim clean.

Next, sprinkle all of the sausage crumbles evenly onto the mozzarella cheese, then cover the sausage with the remainder of the mozzarella cheese. 

In a small bowl whisk the egg with a fork making a small egg wash. Paint the clean edges of the sausage bread.

Fold the small ends over to close the ends. Fold one side of the length of the bread over towards the middle. Paint that edge. Then bring the other edge over closing that long side. 

Tear your parchment paper to cover the length of your sheet pan. Slowly roll your sausage bread onto the parchment paper leaving the seam side facing down.

Paint the rest of your egg wash over the top of your dough to make a beautiful crust. Sprinkle a pinch of salt and pepper over the egg wash.

In your palm or a muddling bowl, crush the rosemary and sprinkle that over the egg wash. 

Place your sheet pan on the center rack and bake for 25- 28 minutes or until golden brown. Let cool for 5-10 minutes and slice with a bread knife. Serve with a side of red sauce or alone.

How To Store Sourdough Sausage Bread

Once cooled wrap your bread in plastic wrap, place in a ziplock bag, or store in an air-tight container in the refrigerator for up to 5 days. If your ingredients have not been previously frozen, you can freeze for up to 3 months. 

Sourdough Sausage Bread

Sourdough Sausage Bread

Yield: 16 Slices
Prep Time: 25 minutes
Cook Time: 28 minutes
Additional Time: 12 hours
Total Time: 12 hours 53 minutes

The BEST Sourdough Sausage Bread from scratch with simple instructions and artisan quality results.

Ingredients

  • 1 1/2 lbs Sweet Italian Sausage
  • 1 lb Mozzarella Cheese, shredded
  • Fermented Sourdough or Store-bought frozen dough (thawed completely)
  • 1 Teaspoon Rosemary
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Oregano
  • 1/4 Teaspoon Basil
  • 1 Egg

Instructions

  1. Preheat your oven to 375°.
  2. Prepare the sausage by removing the casing.
  3. On medium-high, brown the sausage and keep moving until crumbly. Add salt and pepper. Turn off the heat and stir in the oregano and basil. Do not drain the sausage. 
  4. Lightly flour your countertop and rolling pin. Turn the dough out onto the counter to start kneading by stretching and folding. Do this for 3 minutes.
  5. Take your sourdough or store-bought dough and begin to roll out into the shape of a rectangle. Do your best to make the dough 1/4 inch thick.
  6. Now sprinkle half of your mozzarella cheese evenly onto the dough leaving the 1/2 inch rim clean.
  7. Next, sprinkle all of the sausage crumbles evenly onto the mozzarella cheese, then cover the sausage with the remainder of the mozzarella cheese. 
  8. In a small bowl whisk the egg with a fork making a small egg wash. Paint the clean edges of the sausage bread.
  9. Fold the small ends over to close the ends. Fold one side of the length of the bread over towards the middle. Paint that edge. Then bring the other edge over closing that long side. 
  10. Tear your parchment paper to cover the length of your sheet pan.
  11. Slowly roll your sausage bread onto the parchment paper leaving the seam side facing down.
  12. Paint the rest of your egg wash over the top of your dough to make a beautiful crust. Sprinkle a pinch of salt and pepper over the egg wash. In your palm or a muddling bowl, crush the rosemary and sprinkle that over the egg wash. 
  13. Place your sheet pan on the center rack and bake for 25- 28 minutes or until golden brown. Let cool for 5-10 minutes and slice with a bread knife. 

Notes

Sourdough Recipe Ingredients

  • 4 cups Unbleached All-Purpose Flour or Bread Flour 
  • 1 1/3 cup Unfiltered Water, warmed to about 90° or blood temperature
  • 1/3 cup Sourdough Starter, active
  • 3 tablespoons Unbleached Cane Sugar
  • 1 teaspoon Sea Salt 
  • 1 teaspoon Avocado Oil

Making Your Sourdough

  1. In a large bowl, pour in your warm filtered water, active starter, avocado oil, and sugar.
  2. Stir until the sugar and starter is completely dissolved.
  3. Add in the flour and salt.
  4. With a wooden spoon or clean hands, start to work the ingredients together.
  5. You’ll notice quickly that the dough is sticky, so scrape the sides down, and keep working until the dough comes together.
  6. Once combined, cover your bowl with plastic wrap or a lid. 

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