This sausage and herb loaf 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. If you want to keep it vegetarian or don’t have any sausages on hand just leave them off.
HOW TO MAKE this quick loaf:
Make sure you preheat the oven to 180°C fanbake. Then in a large bowl combine the flour, sour cream, milk, and onion soup to form a stiff dough. Knead together then form into a round or rectangle – I’ve pressed mine into lined baking dish but you could also place it on a lined baking tray. Score the dough with a knife into portions, being careful not to go all the way through.
Brush the dough with olive oil and scatter the chopped rosemary over the top. Sprinkle over some sea salt. Cut up the breakfast sausage and roll into small balls before pressing into the dough. Bake in the oven for 40 minutes, or until the bread has risen and the sausages have just started to brown.
If you don’t have fresh rosemary, dried Italian herbs would be great. This recipe was inspired by an old Kiwi recipe called mafia bread. It is best eaten on the day it has been made. If you want to eat it the next day you may want to heat the pieces up under the grill.
To freeze this loaf: 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.
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- 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
- 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.
- If you want to keep it vegetarian or don’t have any sausages on hand just leave them off the loaf.
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: 1
Amount 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.