Italian Sausage Loaf Recipe
I tried this Italian Sausage Loaf for the party last week and believe me the accolades that flowed in were quite endless. The flavors of pork sausages, Dijon mustard, parsley, butter and tomato relish in this sausage loaf is quite awesome. Check out the recipe of the Italian Sausage Loaf listed here.
Ingredients
295 g/10 oz/1 packet of bread mix
15 ml/1 tbsp oil
450 g/1 lb Italian pork sausages
2 onions, thinly sliced
A little plain flour
30 ml/2 tbsp tomato relish
Beaten egg to glaze
100 g/4 oz/1/2 cup butter, softened
15 ml/1 tbsp Dijon mustard
15 ml/1 tbsp finely chopped parsley
TO SERVE:
Cherry tomatoes
Cucumber sticks
Directions
Make up the dough according to the packet directions, knead and leave until doubled in bulk as directed.
Meanwhile, heat the oil in a frying pan (skillet) and fry (saute) the sausages until cooked through and browned all over.
Drain on kitchen paper.
Add the onions to the pan and fry until soft and golden.
Drain on kitchen paper.
Reknead the dough and cut into three equal pieces.
Grease a 900 g/2 lb loaf tin (pan).
Roll out one piece of the dough to fit the base of the tin, dust with flour and place in the tin.
Dust the sausages with flour and lay four on top of the dough.
Spread with the onions.
Roll out a second piece of dough, dust with flour and place on top of the onions.
Add the remaining sausages and spread with the relish.
Top with the third rolled out piece of dough.
Cover with clingfilm (plastic wrap) and leave in a warm place until the dough rises to the top of the tin.
Brush with beaten egg and bake in a preheated oven at 220°C/425°F/gas mark 7 for 25 minutes or until golden brown and the base sounds hollow when turned over and tapped.
Cool on a wire rack.
Wrap in foil.
Mash the butter with the mustard and parsley and pack in a small container.
Cut the loaf into thick slices, spread with the mustard and parsley butter and serve with cherry tomatoes and cucumber sticks.
Meanwhile, heat the oil in a frying pan (skillet) and fry (saute) the sausages until cooked through and browned all over.
Drain on kitchen paper.
Add the onions to the pan and fry until soft and golden.
Drain on kitchen paper.
Reknead the dough and cut into three equal pieces.
Grease a 900 g/2 lb loaf tin (pan).
Roll out one piece of the dough to fit the base of the tin, dust with flour and place in the tin.
Dust the sausages with flour and lay four on top of the dough.
Spread with the onions.
Roll out a second piece of dough, dust with flour and place on top of the onions.
Add the remaining sausages and spread with the relish.
Top with the third rolled out piece of dough.
Cover with clingfilm (plastic wrap) and leave in a warm place until the dough rises to the top of the tin.
Brush with beaten egg and bake in a preheated oven at 220°C/425°F/gas mark 7 for 25 minutes or until golden brown and the base sounds hollow when turned over and tapped.
Cool on a wire rack.
Wrap in foil.
Mash the butter with the mustard and parsley and pack in a small container.
Cut the loaf into thick slices, spread with the mustard and parsley butter and serve with cherry tomatoes and cucumber sticks.
