re: Sausage bread recipe????

I'm considering the same.

this is how mine came out. I went easy on the cheeses, actually didnt add any swiss at all. Just some parm and a slice of pepper jack i had in my fridge. I cut up small some fresh jalepeno's I had as well. Everything else i pretty much followed the recipe.

It came out great. I may eat the whole tray tonight.


Here's 2 pics.

yea i cut a piece to make sure the inside was cooked enough.......and to sample

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yea i cut a piece to make sure the inside was cooked enough.......and to sample

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Sounds like me. You bypassed that toothpick test.

I made Zilla's recipe a little while ago. I made 4 mini loaves. I put peppers in one of them. I used sharp cheddar rather then swiss.

I cooked them a little longer than the recipe said because the toothpick didn't come out clean when the timer went off. Part of one of them was a wee bit doughy on the bottom, but the bread is very good.

I would use a little salt next time and if I want it spicy, I'd add the tabasco. Just depends on how spicy you want them. For breakfast for others, I'd leave the seasonings alone. The hot sausage wasn't really hot once mixed with the rest of the ingredients.

This is a keeper.

Neauxla, you could try this one with cornbread and see how it works. You could use some sour cream instead of all of the milk, probably. I'm going to try it with cornbread.

Another option is to take a ride out to Port Barre and get some jalapeno sausage cheese bread at Bourque's... good stuff.

Bump for LE and Neauxla.

I sliced some after it cooled, put a little butter on it and toasted it. Had it with two eggs over easy. Very good.

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One more bump for Neauxla since he just showed up.

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Gris Gris

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Icansee4miles

(Posted on 11/16/11 at 10:58 p.m. to Gris Gris)

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How did you do the cornbread version
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I actually followed your suggestion in that thread and looked it up on the Jimmy Dean website-pretty close to their recipe, although they suggest making muffins, but I used my black iron skillet I browned the sausage and onions in coated with a little butter. Did mix all the ingredients in a mixing bowl and poured into a hot skillet to get that good crust. Used Martha White mix packets-one buttermilk, one yellow, as that is what I had, would probably use both yellow next time. Mix of sharp cheddar and smoked gouda (again, what I had on hand). Baked in a 425 oven for about 19 minutes, let cool for 5 minutes before slicing. I think the bread version would be better for breakfast, this was perfect with the gumbo.

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Actually, it came out so light that I'm not sure how well it would have held together without that crust on it. And that almost burnt, buttery crust...

Thanks for the tip-like I said, couldn't have been better with that gumbo.

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(Posted on 11/16/11 at 11:08 p.m. to Icansee4miles)

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Wonder if using a bit less milk or sour cream rather than milk would hold it together better, but I would definitely want the crusty cornbread version. Nothing better than cornbread baked in the hot cast iron skillet.

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Icansee4miles


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I think if I did it again, I would cut back on the milk slightly, although the batter was pretty thick with the sausage and cheese in there. I didn't use sour cream because I was out (kids ate it on tacos and I was too lazy to go to the store) but I will next time. I think the buttermilk version is always more fluffy than the straight up yellow cornbread, so that could have contributed. The fun with making anything is making it better next time!

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Thanks for sharing your method.

By the way, if I don't make cornbread homemade, which I don't do much, I use the Pioneer mix. It's not a sweet cornbread and does very well in the cast iron. If you're not married to Martha White , give it a try.

I used love Ballard. My homemade was never any better that Ballard. Can't find it any longer, but it was the best. Pioneer is as close to that one as I've found,though it's not THAT close.