It was serious party time at the old casa this weekend.  We had our traditional Millionaire Seafood Gumbo and Sausage Bread with lots of appetizers and deserts.  I thought I'd share the sausage bread idea today.  It seems that I can never make enough.  If there is any left over, I always have requests for sausage bread care packages.  It couldn't be easier.

Sausage Bread -

- First of all, let's get the bread thing out of the way.  You can go to the trouble of making your own.  Bread maker bread works just great, if you stop the process before the second rising starts.  Personally, I didn't have the time this year. I went to the store and bought some frozen bread dough loaves.  They worked really well.  This stuff has some very well developed gluten and seems to have a very firm structure.  For sausage bread, that is very important. 

Let your bread dough rise once in a covered bowl.  It's best to coat the dough with olive oil, so that it will come out of the bowl with no trouble when risen. Let it rise to double its size.

- During the rising time, brown of a package of your favorite patty sausage.  I use Jimmy Dean's Regular just because its good and I like Jimmy Dean.  I've used Italian hot out of its casing with good, spicy results.  Just get the grease out of it.  The filling ingredients must be pretty dry.

- I cook equal amounts of onion and bell pepper.  I prefer jalapenos but the family says their too hot.  You be the judge.  About a good handful of each.  You can put some celery in here if you wish, but use only 1/2 the amount as that of the onion or pepper.  Celery will take over the dish.  Again,  Keep the juice to a minimum.  You'll want about the same amount of vegetables as you have sausage.

- Combine meat and vegetables in a bowl, season with sale and pepper.  Spice to taste. (I use Paprika and fresh basil and thyme.  Sage can be great here.  Chili powder works.  Whatever you like.)  Cool to room temperature.

- When the bread dough has doubled in size, move it to a flat surface or pastry board, which is dusted with flour.  Punch down the dough and shape it into a rectangle about the length of the pan or cookie sheet that you are going to bake these loaves on.

- Place a strip of the meat/veggie mix on the long side closest to you about as wide as a teaspoon.  Leave about a 1/2" strip of dough at the edge.  Add some shredded cheese, if you like. Grab this strip and bring the dough up and over the filling and press the strip into the base dough, forming a nice, tight pocket for the filling. You should have more that half the dough left uncovered.

- Place another strip of filling about the same size (with cheese) right next to the pocket you just formed.  Pick up the pocket and carefully bring it up and over the new filling strip.  (I've pulled the empty dough over the filled dough.  It works just fine, if you are more comfortable with that.  I have found that the other method produces a bit tighter second pocket.)  Roll the dough over and pinch the seam shut firmly.  Make sure it stays shut. 

- Cover the finished loaf with olive oil and place on your baking sheet with the seamed side down.

- Bake as you would normal bread.  Let brown to a bit darker color that you would usually use. I usually finish this with some coarse sea salt.  I used some French Grey Salt this last time.  Really good!  Added a bit of a mineral taste that was very pleasent with the wine that I served.  These things usually take about 20 minutes or so to bake, but you should easily be able to find a recommendation for whatever kind of bread you choose.

- Cool and eat!  Great Party Food!

Merry Christmas and Pura Vida