Sausage Bread Recipe

(aka Sausage Rawl, Sausage Snake, Sausage in Bread)

* Disclaimer: this post contains some strong language *

OG Creator: Grandma Blake

Yung G Replicator: Alex Isdell

Ingredients:

• 1 Jimmy Deans regular breakfast sausage roll (16 oz) – you can also use the Bob Evans one.

• 1 medium/large yellow onion

• 1 Rhodes White Frozen Bread Dough (they come in packs of 3 in the frozen section of the grocery store. They resemble the shape of the Jimmy Deans sausage roll).

• 1 egg

• Baking Spray

• Olive oil

• Baking sheet

• Shit ton of grated parmesan cheese

• Shit ton of parsley flakes (the one from the spice rack)

How you make the thang:

1. Chop onion – start that on the stove top with a little olive oil for about 3 minutes

2. Add your sausage

3. Cook that till the sausage is fully cooked (IDFK how long that takes… maybe 8 minutes? Just make sure the sausage isn’t raw).

4. At this point in time, pull one of your bread rolls out of the freezer and place it directly on a clean part of counter top.

5. Drain all the fat that accumulated from the sausage (I’ve used a small hole strainer to do this so you don’t lose any sausage).

6. Transfer from strainer into a large bowl that you can fit in the fridge (or freezer if you are tight on time). Cover the bowl with a lid or tin foil or wrap or something and leave it in there for about 20-30 minutes (or longer if you need)… it doesn’t matter really. I’d stir it every 10 or so minutes if it is in the freezer so it doesn’t actually freeze. 

7. Once that is at a cool temperature you can pull it out of the fridge and add your shit ton of parmesan and parsley. I taste as I go before the egg is in there to get it at the desired cheesy/parsley level.

8. Add egg once you are good with it.

9. Your dough will start to unfreeze so you can “smoosh the shit out of it”. You’ll know when the dough is soft enough to do this. See below.*

   1. TIPS:

      1. Do not let your frozen dough sit out too long… it will start to rise and that is not what we want to happen.

      2. Do not flatten it TOO much… you don’t want your dough to break.

      3. If you do break the dough which happens sometimes you can pull pieces off the ends to repair your holes.

10. Once your roll is all flat you are ready to “load them bitches up” See below. *

    1. TIP: The sausage is oily and fatty so try not to let it touch the sides of the dough. If the sides of the dough are oily it will be much harder for you to close the dough.

11. Turn on oven to 350 degrees (cooking time 20-25 minutes)… AKA follow the Rhodes dough cooking instructions.

12. Once them bitches is loaded I would suggest washing your hands. In order to close the dough you’ll want clean and fully dried hands.

13. Start at one end and begin to pull the sides of the dough up to close AKA “tuck the sausage into bed”. See below. *

14. Spray a baking sheet and place rolls in a semi-circular shape, AKA “Transfer sausage snake to a pan and bake that bitch!!!!!!!!!” See below. *

15. Cooking time 20-25 minutes.

16. ENJOY!!!!

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