Ingredients Jump to Instructions ↓

  1. 1 pkg. Johnsonville® Mild Italian Sausage (Ground or de-cased links)

  2. 1/4 cup olive oil, separated

  3. 2 loaves focaccia bread (12 oz. each), cut into 1-in. cubes

  4. 1 tsp coarse ground pepper

  5. 1 cup Parmesan cheese, shredded

  6. 1 small green pepper, diced

  7. 1/2 cup oil-packed sun-dried tomatoes, chopped

  8. 1/2 cup pimiento-stuffed olives, chopped

  9. 5 large leaves fresh basil, chopped

  10. 2 garlic cloves, minced

  11. 2 eggs

  12. 1 1/2 cups water or white wine

  13. 1/4 cup butter, cubed

Instructions Jump to Ingredients ↑

  1. In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink (160 degrees F); set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

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