Salami Loaf Recipes

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MEATLOAF WITH ITALIAN SAUSAGE



Meatloaf with Italian Sausage image

My mom gave me this recipe, and everyone agrees it is the best ever, I think it's because of the Italian sausage. It's great the next day too. But we usually don't have many leftovers.

Provided by D.DETMANN

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 9

1 ¼ pounds ground beef
4 (4 ounce) links Italian sausage, casings removed
1 egg, beaten
1 small green bell pepper, chopped
1 onion, chopped
½ cup dry hot wheat cereal
½ cup milk
1 dash Worcestershire sauce
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Chop sausage finely. In a large bowl combine beef, sausage, egg beat, bell pepper, onion, cereal, milk, Worcestershire sauce, salt and pepper. Mix together and press into a loaf pan.
  • Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.

Nutrition Facts : Calories 639.9 calories, Carbohydrate 15.2 g, Cholesterol 170.3 mg, Fat 50.1 g, Fiber 0.8 g, Protein 30 g, SaturatedFat 19.2 g, Sodium 637.1 mg, Sugar 2.1 g

SAUSAGE LOAF



Sausage Loaf image

Make and share this Sausage Loaf recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 large egg
1/4 cup whole milk
1 lb bulk pork sausage (hot is preferred)
3/4 cup crushed saltine crackers
1/4 cup finely chopped onion
fresh ground pepper, to taste

Steps:

  • In a mixing bowl, whisk the egg and milk together.
  • Add in the sausage, crackers, onion, and pepper; mix well using your hands to incorporate ingredients.
  • Place mixture in a lightly greased 8x4x2 inch loaf pan.
  • Bake in a 350°F oven for about 1 hour or until sausage is no longer pink.
  • Pour off excess grease.
  • Let stand for 5 minutes; remove from pan and slice.

SALAMI CHEESE BREAD



Salami Cheese Bread image

Great salami cheese bread recipe from my Mom's best friend, Ann. She brought this recipe from her home in Naples, Italy. Great comfort food from my childhood... (Prep time includes time for bread to rise.)

Provided by mapuana

Categories     Breads

Time 2h15m

Yield 3 round loaves

Number Of Ingredients 8

1/2 lb hard salami
1/2 lb provolone cheese or 1/2 lb mozzarella cheese
1 lb bacon (cut up and fry. Save 1/3 C. grease.)
2 (1/4 ounce) packages yeast
3 cups warm water
1/4 tablespoon salt
8 cups flour
2 1/2 tablespoons baking powder

Steps:

  • When buying salami and cheese, have the deli counter slice these about 1/4 thick in order to cut into cubes.
  • Mix 2 pkg. yeast in 3°C warm water.
  • Add salt. Mix flour, don't use all and add baking powder.
  • Add yeast mixture to flour mixture in large round bowl.
  • Knead, put cover on bowl and let rise.
  • Cube salami and provolone. Mix together with dough.
  • Add heated bacon grease. Mix together, then cut dough into thirds.
  • Grease round pan and fit dough in pans.
  • Preheat oven.
  • Bake at 350 degreese for 1 hour.

Nutrition Facts : Calories 2261.8, Fat 97.2, SaturatedFat 38.1, Cholesterol 173.2, Sodium 3789.6, Carbohydrate 262.3, Fiber 10, Sugar 1.3, Protein 77.4

CHEESE AND SALAMI LOAF



Cheese and Salami Loaf image

This is out of my Summer Time Cookbook...great for a BBQ...or it can be cook in a 375° oven for about 25 minutes...you can wrap and freeze the uncooked loaf up to three months; thaw at room temperature before cooking.

Provided by teresas

Categories     Breads

Time 40m

Yield 10 serving(s)

Number Of Ingredients 5

1 loaf French bread or 1 loaf sourdough bread
1/2 cup butter (room temperature)
4 ounces salami, finely chopped
1/4 cup parmesan cheese, grated
3 tablespoons fresh basil, chopped

Steps:

  • Prepare salami butter by combining soften butter with salami, cheese and basil, set aside.
  • Cut bread crosswise at 1/2-in intervals, cutting nearly all the way through; spread slices with two-thirds of the butter.
  • Cut diagonally across loaf at 1/2-in intervals, cutting nearly all the way through, spread slices with remaining butter.
  • Wrap loaf in foil, barbecue 15 minutes, open foil, barbecue further 10 minutes, serve.

Nutrition Facts : Calories 417.9, Fat 14.3, SaturatedFat 7.9, Cholesterol 34.7, Sodium 774.1, Carbohydrate 58.1, Fiber 2.5, Sugar 2.8, Protein 14.6

CHEF JOHN'S SALAMI BREAD



Chef John's Salami Bread image

What started out as a frustrating attempt to test some pizza dough, turned into what we're calling salami bread. It would make a great Italian submarine sandwich, or just load it up with lots of Italian cheeses and fresh and pickled vegetables.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 1h56m

Yield 6

Number Of Ingredients 7

1 (14 ounce) package prepared unbaked pizza dough
8 slices salami, or more to form 2 rows
¼ cup tomato sauce, or other crushed tomato product
½ cup freshly grated Parmigiano-Reggiano cheese, or more to cover
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons olive oil, or as needed

Steps:

  • Generously flour a work surface. Flatten out dough to form a rough rectangle. Flour top surface and roll out to a 1/4- to 1/2-inch thickness.
  • Leaving an inch or so of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create 2 single-layer rows, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush edges of dough with water.
  • Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching dough too much to allow it room to rise, pinching in the ends as you go. Finish with seam side down. Carefully transfer roll to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled, 60 to 90 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated Parmesan cheese.
  • Bake in preheated oven on center rack until nicely browned and cooked through, 25 to 30 minutes. Transfer loaf to a cooling rack. Cool completely before slicing.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 33.7 g, Cholesterol 43.7 mg, Fat 17.2 g, Fiber 1 g, Protein 17.3 g, SaturatedFat 5.4 g, Sodium 1356.7 mg, Sugar 4 g

SAMMY'S BEEF AND SAUSAGE MEATLOAF



Sammy's Beef and Sausage Meatloaf image

I got the idea of using sausage in this from my hubby, and I built it from there. This makes an excelent, juicy, and very tasty meat loaf. Note: I mince my onions because I like the flavor, I just don't want to know they are there, but obviously you can chop them to your liking.

Provided by Panhandle Sam

Categories     Meat

Time 1h25m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 (1 lb) package jimmy dean maple sausage
1 egg
1/4 cup plain breadcrumbs
1/2 sweet onion, minced
1/8 cup water
1/2 teaspoon garlic powder
1 teaspoon seasoning salt
ketchup

Steps:

  • Preheat oven to 350*.
  • In a large bowl, combine beef, sausage, egg, crumbs, onion, water, garlic powder and seasoned salt.
  • Mix together until all the ingredients are incorporated.
  • Lightly spray baking dish (I use a glass, 8X10).
  • Move meat mixture to baking dish, and press to the sides.
  • Squirt ketchup across the top, or spread with a brush.
  • Transfer to oven, and bake for 1.25 hours.
  • Let stand for 5-10 minutes.

CHEESY SAUSAGE LOAF



Cheesy Sausage Loaf image

My bread machine is such a time-saver, particularly where this savory entree is concerned. Stuffed with pork sausage and cheese, it's a favorite with my teenage granddaughters. They even take the left-overs for lunch.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

1 cup water (70° to 80°)
4 teaspoons butter, softened
1-1/4 teaspoons salt
1 teaspoon sugar
3 cups bread flour
2-1/4 teaspoons active dry yeast
1 pound bulk pork sausage, cooked and drained
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon garlic powder
Pepper to taste
1 egg, lightly beaten

Steps:

  • In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Cover with plastic wrap; let rest 10 minutes., Meanwhile, combine the sausage, cheeses, garlic powder and pepper. Spread evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style; starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise in a warm place for 30 minutes. , Bake at 350° for 20 minutes. Brush with egg; bake 15-20 minutes longer or until lightly browned. Remove to a wire rack. Serve warm.

Nutrition Facts :

SALAMI ROSEMARY BREAD



Salami Rosemary Bread image

Categories     Bread     Pork     Side     Bake     Rosemary     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 8

two 1/4-ounce packages active dry yeast (5 teaspoons)
2 cups lukewarm water
2 teaspoons table salt
5 to 6 cups bread flour
1/2 pound pork salami, chopped fine
2 teaspoons dried rosemary
a glaze made by beating 1 large egg white with 1 tablespoon water
coarse salt for sprinkling the bread

Steps:

  • In a small bowl proof the yeast in 1 cup of the water for 5 minutes, or until the mixture is foamy, and in another small bowl dissolve the table salt in the remaining 1 cup water. In a large bowl stir together the yeast mixture, the salt water, and 4 cups of the flour until a dough is formed, turn the dough out onto a floured surface, and knead in the salami, the rosemary, and enough of the remaining 2 cups flour to form a slightly sticky dough. Knead the dough for 10 minutes, form it into a ball, and transfer it to a lightly oiled bowl, turning it to coat it with the oil.
  • Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, knead it for 30 seconds, and form it into a 16-inch-long loaf. Transfer the loaf to a lightly oiled baking sheet and let it rise, uncovered, in a warm place for 1 hour, or until it is double in bulk. Make four 1/4-inch-deep slashes in the top of the loaf and brush the loaf with the glaze. Sprinkle the loaf with the coarse salt and bake it in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the loaf for 30 minutes more, or until it sounds hollow when the bottom is tapped. Transfer the loaf to a rack and let it cool.

NO-KNEAD SALAMI BREAD



No-Knead Salami Bread image

Provided by Molly Yeh

Categories     side-dish

Time 16h50m

Yield 6 servings

Number Of Ingredients 7

3 cups (400 grams) bread flour, plus more for dusting
2 teaspoons kosher salt
1/2 teaspoon instant yeast
1 1/3 cups (320 grams) water
8 ounces Genoa salami, diced into 1/4-inch pieces
1/4 cup finely chopped fresh chives
Butter, for serving, if desired

Steps:

  • In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
  • Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
  • Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
  • Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
  • Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
  • When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
  • Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.

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