Odd title for someone who is a pescetarian I know, but I wanted to share my mom's recipe for her wonderful sausage bread. Long story short, she passed away from renal cell carcinoma back in 1998 and I wanted to have at least one of her recipes on hand to pass down and around to others. She wrote it out for me one day and so I am going to post it exactly as she had written it to me. She suggests using aluminum throw away pans sprayed with PAM. I never do that, but it is an option if you like. On side note, I make it a version with canned artichokes and I will post my changes at the bottom. So without further fanfare here is the recipe.
SANDY'S SAUSAGE BREAD
For EACH loaf of sausage bread do the following. If you make more than one at a time, just double everything. I usually make 3-4 at once and freeze them.
Grease a loaf pan and preheat oven at 400 degrees.
1lb. sausage (Italian of course!) either hot or sweet
1 cup flour (not sifted)
1 cup milk
1 cup real Italian grated cheese (I use Pecorino Romano)
1 cup chopped Italian parsley
Remove Sausage from casing and brown. Drain most of the fat. I usually save about one quarter cup to add to the mixture.
In a bog bowl mix flour, milk, eggs, cheese, parsley and sausage all together. The mix will be heavy which is what you want.
Pour into the greased pain and bake for about a half hour or until golden brown. Take out of over and once warm flip pan over to get bread. This is really best served room temperature or cold. I wrap mine in foil to refrigerate or freeze. If you freeze it all you have to do is take it out and leave it to defrost at room temperature. You can also add cooked spinach to mixture of you like.
My vegetarian version:
Instead of sausage, I cook one can of quartered artichokes with garlic and olive oil. Just get it nice and warm then add to batter. I almost always serve it room temperature.
I have also used soy milk as well as egg beaters and have even left out cheese from time to time. I have added rosemary or oregano or even red pepper flakes when I had no parsley. If you use soy milk the recipes won't be as heavy, but the bread is still delicious just the same.
I also want to thank everyone for stopping by via Down To Earth, it is always a pleasure meeting people who share the same passion for cooking and knitting and all around simple living. :)