This quick no-yeast Sausage and Herb Loaf is so easy to make using self raising flour, sour cream, milk, onion soup, olive oil, rosemary & sausages. This is easy to make and so delicious served warm with butter.
One of the best things about my Sausage and Herb Loaf recipe is that it can be baked straight away - no proving / rising or yeast required. Made from a few simple ingredients, this bread (also known as mafia bread) is super tasty and satisfying.
I love quick bread and this loaf is a great dish to share at a picnic or morning tea. Similar to a scone but packing way more flavour! Best served hot with a generous spread of butter. Check out my Sausage Picnic Pie and my Bacon and Egg Picnic Pies for more picnic options.
Ingredient notes:
- Onion Soup Mix: The soup mix gives this loaf a great boost of flavour. You can switch up the flavours of soup mixes, this classic kiwi onion is my favorite.
- Self Raising Flour: Self-raising flour is great for this type of bread because it contains a built-in leavening agent - baking powder - and salt, ensuring a fast, even rise without the need for yeast.
- Sausages: The ingredient that turns this loaf into a whole meal on its own. You can use any flavour sausage - or leave it off for a delicious vegetarian option.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fanbake. In a large bowl combine flour, sour cream, milk, and onion soup to form a stiff dough.
Knead together and form into a round or rectangle. Place in a dish or tray lined with baking paper. Cut lines (for portions) into dough - but not all the way through.
Brush with olive oil then sprinkle over chopped rosemary and sea salt.
Cut up breakfast sausages and roll into small balls, press into the dough. Bake for 40 minutes until the loaf is cooked through and turning golden.
Serve warm with lots of butter.
Recipe FAQs:
Sour cream can be swapped for plain yoghurt.
The onion soup can be swapped for any flavour soup mix.
Fresh rosemary can be swapped for dried herbs.
Storage:
This Sausage and Herb Loaf is best served fresh and warm with lashings of butter. You can reheat any leftover loaf under the grill.
After baking let it cool to room temperature then wrap tightly in a bread bag and secure with a rubber band. Store in the freezer for up to 3 months.
Top tips:
If you don't have fresh rosemary, dried Italian herbs would be great.
Related Recipes:
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Sausage and Herb Loaf
This loaf is easy to make and so delicious served warm with butter.
Ingredients
- 3 cups self-raising flour
- 1 cup sour cream
- ¾ cup milk
- 1 packet onion soup (32g)
- 1 tablespoon olive oil
- 1 sprig of rosemary, chopped
- 1 tsp sea salt
- 3 small breakfast sausages
Instructions
- Preheat the oven to 180°C fanbake.
- In a large bowl combine flour, sour cream, milk, and onion soup to form a stiff dough.
- Knead together and form into a round or rectangle. Place in a dish or tray lined with baking paper. Cut lines (for portions) into dough - but not all the way through.
- Brush with olive oil then sprinkle over chopped rosemary and sea salt.
- Cut up breakfast sausages and roll into small balls, press into the dough.
- Bake for 40 minutes until the loaf is cooked through and turning golden.
- Serve warm with lots of butter.
Notes
- If you want to keep it vegetarian or don’t have any sausages on hand just leave them off the loaf.
- Substitutions:
Sour cream can be swapped for plain yoghurt.
The onion soup can be swapped for any flavour soup mix.
Fresh rosemary can be swapped for dried herbs.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 888mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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