How to Make The Best Ever Sausage Bread with Ayesha Nurdjaja The Secret Sauce with Grossy Pelosi

The Secret Sauce is entering your kitchen again this week with a family recipe fit for your table! Join Dan "Grossy" Pelosi as he visits award-winning chef Ayesha Nurdjaja (@ayesha_rare) and learns how to make her grandmother's Sausage Bread.

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Prep Time: 45 minutes
Cook Time: 45 minutes

Makes: 3 Rolls

Ingredients:

For the filling:
1 pound sweet pork sausage, casing removed
1 pound hot pork sausage, casing removed
1 large white onion, diced small
cup sliced garlic cloves
2 Tablespoons extra virgin olive oil
1 pound full-fat mozzarella
cup grated Pecorino cheese
cup grated Parmesan cheese
1 bunch parsley, chopped

To finish:
3 1-pound balls prepared pizza dough
1 egg + 1 egg yolk
1 Tablespoon water
6 Tablespoons sesame seeds, toasted
Oil, for the baking tray

Directions:
Step 1
Place a 6-quart dutch oven over medium heat. Add oil. Add onions and garlic and cook until soft, but not colored, about 8-10 minutes.

Step 2
Add both the sweet and hot sausage to the pot. Break up with a wooden spoon into very small pieces until cooked almost all of the way through. Remove the sausage-onion mixture to a tray or large mixing bowl. Cool to room temperature. The meat mixture can be made two days ahead and kept, tightly covered, in the refrigerator. When ready to use, take out of the refrigerator for 20-30 minutes. If you prefer, use all sweet sausage or all hot sausage, rather than both.

Step 3
Preheat the oven to 375 F

Step 4
Grate mozzarella using the large hole on a box grater. Add the chopped parsley and grated cheeses to the room temperature meat mixture. Mix well. Set aside.

Step 5
Roll the one ball of pizza dough into a 16 x 18 rectangle. Leaving a -inch border on either side and a 1 boarder at the bottom, spread half of the meat mixture in an even, thin layer over the surface of the dough. Be sure that your meat mixture is not too cold, so that it will spread nicely without tearing the dough. The meat should cover all parts of the dough (except for the borders) without any gaps in between.

Step 6
Slide your hand under the top edge of the dough. Fold of the way down and fold in the sides. Slide your hands under the top edge again and fold halfway down the remaining dough. Fold in the exposed borders on both sides.

Step 7
Make an egg wash by beating together the egg, yolk and water in a small bowl. Using your fingers or a pastry brush, put egg wash on the 1 exposed border of the dough closest to you. Fold the dough down once more (this will be the third fold). Press to seal the dough.

Step 8
Line a baking tray with foil. Oil the surface lightly so the dough does not stick. Place the sausage roll onto the foil-lined tray, seam side down. Brush the entire surface of the roll with egg wash. Sprinkle the roll with of the toasted sesame seeds.

Step 9
Repeat with the remaining dough, filling and sesame seeds, making two additional rolls. If your baking tray is large enough, you can place a second roll on the same tray, but make sure that there is at least a few inches separating the rolls. Place the third roll on a separate tray.

Step 10
Place trays in the preheated oven. Bake for 25 minutes. Turn the tray and bake for another 20 minutes. Remove from the oven. Allow to cool for 10 minutes. Slice each roll into 15 pieces. Serve warm. The baked sausage rolls can be cooled completely and frozen for up to a month. When ready to use, thaw overnight in the refrigerator then reheat at 350F for 20 minutes.

MORE ABOUT 'The Secret Sauce With Grossy Pelosi':
Join host and Food52 Resident Dan Grossy Pelosi as he joins community members in their own kitchens, uncovering heirloom family recipes, hearing the heartwarming stories behind them, and learning how to make how to make each special dish. You can watch more of The Secret Sauce here: https://bit.ly/3oeAVWY.

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