Ingredients Jump to Instructions ↓

  1. 1 pound sausage links

  2. 2 packages dry yeast

  3. 1/4 cup warm water

  4. 1 tablespoon sugar

  5. 1 cup warm milk

  6. 1/4 cup butter, softened

  7. 1 teaspoon salt

  8. 3 eggs, lightly beaten

  9. 5 cups flour

Instructions Jump to Ingredients ↑

  1. Cut the sausages into 1-inch lengths and place in a 1-quart saucepan with water to cover. Simmer 10 minutes. Drain and saute in a 9-inch skillet until cooked.

  2. In a large bowl, sprinkle the yeast over the water and stir well. Let proof until foamy. Stir in the sugar, milk, butter, salt, and eggs. Stir in 2 cups of flour and beat well. Stir in the remaining flour. The dough will look very rough. Turn the dough onto a lightly floured board and knead until smooth. Place the dough in a buttered bowl, turning to coat the surface. Cover with plastic wrap and a towel and let rise until double in bulk.

  3. Punch the dough down and knead gently. Sprinkle half of the sausage onto the dough and knead it in until uniform. Divide the dough into two pieces and shape into flat, round loaves. Place on buttered pie plates, or on a buttered baking sheet. Let rise until doubled in bulk.

  4. Preheat oven to 375° F.

  5. Place the remaining sausage on the loaves. Bake for 40 minutes.

  6. Can be frozen.


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