This Sausage Cheese Bread is a comforting, savory loaf packed with Italian sausage and melted cheese. It’s wonderfully simple to make and perfect for brunch, snacks, or a casual meal. The tender, moist texture with pockets of gooey cheese makes this sausage cheese bread a guaranteed crowd-pleaser.
Craving a delicious Sausage Cheese Bread? You've come to the right spot! From Savory Snacks favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Sausage Cheese Bread
- Versatile serving: Perfect for breakfast, lunch, or a hearty snack.
- Crowd-pleasing flavor: Savory sausage and melted cheese are an irresistible duo.
- Simple to make: Straightforward mix-and-bake process with impressive results.
- Perfect texture: Tender crumb with juicy sausage and stringy cheese pockets.
Ingredients & Tools
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large egg
- 1 cup (240 ml) whole milk
- 1/3 cup (80 ml) vegetable oil or melted butter
- 1 lb (450 g) mild or hot Italian sausage, casings removed
- 1 1/2 cups (170 g) shredded sharp cheddar cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tablespoons fresh chopped parsley (optional, for garnish)
Tools: A 9×5 inch loaf pan, a large skillet, a large mixing bowl, and a wire cooling rack.
Notes: The quality of your sausage and cheese really makes a difference here—they’re the stars of the show. Using a good, flavorful sausage and freshly grating your own cheddar (it melts so much better than pre-shredded!) will take this bread from great to absolutely phenomenal.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 16 g |
| Fat: | 25 g |
| Carbs: | 22 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. I prefer Italian sausage for its herbaceous flavor, but breakfast sausage works wonderfully too. If using links, just squeeze the meat out of the casings. For a lighter version, you could even use turkey sausage.
- Don’t skip browning the sausage. This step is crucial for developing deep, savory flavor and rendering out excess fat. You want the sausage to be cooked through and nicely crumbled before it goes into the batter.
- Shred your own cheese. I know, it’s an extra step, but pre-shredded cheese is coated with anti-caking agents that can make your bread greasy and prevent that perfect, smooth melt. A block of sharp cheddar that you grate yourself is worth the tiny bit of extra effort.
- Let your wet ingredients come to room temperature. Using a cold egg and milk straight from the fridge can cause your batter to be lumpy and may result in less rise. Taking them out about 30 minutes before you start makes for a smoother, more homogenous mix.
How to Make Sausage Cheese Bread
Step 1: Preheat your oven to 375°F (190°C). Generously grease your 9×5 inch loaf pan with butter or non-stick spray. This is a vital first step—you don’t want your beautiful bread sticking! In your large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it’s fully browned and no longer pink. This should take about 8-10 minutes. Once cooked, transfer the sausage to a plate lined with paper towels to drain off any excess grease. Let it cool for a few minutes while you prepare the batter.
Step 2: In your large mixing bowl, whisk together the dry ingredients: the flour, baking powder, sugar, salt, garlic powder, and black pepper. Whisking them well ensures the baking powder is evenly distributed, which is key for a good, even rise in the oven. You’ll notice the mixture will look uniform and smell lightly of garlic—that’s exactly what you want.
Step 3: In a separate medium bowl or a large liquid measuring cup, combine your wet ingredients. Whisk the egg, milk, and oil together until they are completely blended and smooth. The mixture should be a pale yellow and have a slightly frothy surface. Pour this wet mixture into the bowl with the dry ingredients.
Step 4: Now, using a spatula, gently fold the wet and dry ingredients together. The trick is to stop mixing as soon as you no longer see dry streaks of flour. A few small lumps are perfectly fine—overmixing is the enemy of a tender quick bread! The batter will be quite thick, which is normal and perfect for holding all our add-ins.
Step 5: Add the cooled, crumbled sausage, the shredded cheddar, and the grated Parmesan to the batter. Fold everything together gently but thoroughly until the sausage and cheese are evenly distributed throughout. You’ll see lovely specks of sausage and cheesy goodness in every part of the batter.
Step 6: Scrape the batter into your prepared loaf pan and use the spatula to spread it into an even layer, pushing it gently into the corners. For a beautiful, golden-brown top, you can sprinkle a little extra cheese on top if you like. Place the pan in the preheated oven on the center rack.
Step 7: Bake for 40 to 50 minutes. You’ll know it’s done when the top is a deep golden brown, the edges are pulling slightly away from the pan, and a toothpick or skewer inserted right into the center of the loaf comes out clean. If you hit a pocket of cheese, try another spot—you’re just checking that the actual bread batter is cooked through.
Step 8: This is the hardest part: let the bread cool in the pan on a wire rack for at least 15-20 minutes before you attempt to slice it. This resting time allows the structure to set, so it doesn’t crumble when you cut into it. After that, run a knife around the edges, carefully turn it out onto the rack, slice, and serve warm.
Storage & Freshness Guide
- Fridge: Wrap tightly and refrigerate for up to 5 days.
- Freezer: Freeze whole loaf or slices for up to 3 months.
- Reviving: Warm slices in a toaster oven or oven at 350°F to refresh texture and melt cheese.
Serving Suggestions
Complementary Dishes
- A simple mixed greens salad — The fresh, crisp acidity of a vinaigrette-dressed salad cuts through the richness of the bread beautifully, creating a perfectly balanced plate.
- A bowl of tomato soup — This is the ultimate comfort food pairing. Dunking a warm, savory slice of the bread into a creamy tomato soup is a truly heavenly experience.
- Scrambled or fried eggs — Turn a slice into a full-blown hearty breakfast. The creamy eggs are a fantastic textural contrast to the dense, flavorful bread.
Drinks
- A crisp lager or pale ale — The beer’s carbonation and slight bitterness cleanse the palate between each rich, cheesy bite, making every mouthful taste like the first.
- Iced tea with lemon — The bright, tannic quality of the tea is a refreshing counterpoint to the savory, fatty notes of the sausage and cheese.
- A bold Bloody Mary — For a brunch setting, the spicy, savory cocktail mirrors and enhances the flavors in the bread, making for a truly decadent combination.
Something Sweet
- Fresh fruit salad — The natural sweetness and juiciness of berries, melon, and citrus provide a light, refreshing finish that doesn’t overwhelm after the savory main event.
- Lemon bars — The sharp, tangy sweetness of a good lemon bar is a fantastic palate cleanser and offers a lovely contrast to the hearty, savory profile of the bread.
- Vanilla bean ice cream — Trust me on this one. A small scoop of high-quality vanilla ice cream alongside a warm slice is an unexpectedly amazing sweet-and-salty dessert.
Top Mistakes to Avoid
- Overmixing the batter. This develops the gluten in the flour and will result in a tough, dense bread instead of a light and tender one. Mix just until the ingredients are combined.
- Adding hot sausage to the batter. If the sausage is too warm, it will start to cook the eggs in the batter and melt the cheese prematurely, leading to a greasy, uneven loaf. Always let it cool first.
- Not testing for doneness properly. Ovens vary, so rely on the visual and toothpick test. If you pull it out too early, the center will be gummy and undercooked.
- Slicing it immediately after baking. I’ve messed this up before too… The bread needs time to set. Slicing it hot will cause it to fall apart and seem underdone, even if it’s perfectly cooked.
Expert Tips
- Tip: For an extra flavor boost, sauté a finely chopped small onion along with the sausage. The caramelized sweetness it adds is absolutely incredible and adds another layer of complexity.
- Tip: If you find the top of your bread is browning too quickly, don’t panic. Just tent it loosely with a piece of aluminum foil for the last 10-15 minutes of baking. This will allow the inside to finish cooking without burning the top.
- Tip: Feel free to get creative with the add-ins! A handful of finely chopped roasted red peppers or a pinch of red pepper flakes for heat would be fantastic additions that make the recipe your own.
- Tip: For perfect, clean slices every time, use a serrated bread knife and a gentle sawing motion. A sharp knife will glide through the tender crumb and cheesy pockets without squashing the loaf.
FAQs
Can I make this Sausage Cheese Bread ahead of time?
Absolutely! It’s a great make-ahead option. Once completely cooled, wrap the whole loaf tightly in plastic wrap or aluminum foil and store it at room temperature for up to 2 days. You can also freeze it for up to 3 months. To serve, just thaw at room temperature and warm slices in a toaster oven or a regular oven at 350°F for a few minutes to bring back that fresh-baked texture and melt the cheese.
Can I use a different type of meat?
Of course! While sausage is classic, this recipe is very adaptable. Cooked and crumbled bacon, diced ham, or even ground beef seasoned with Italian herbs would all work wonderfully. Just make sure whatever meat you use is fully cooked, well-drained, and cooled before you fold it into the batter to keep the texture perfect.
My bread is browning on top but still raw inside. What happened?
This usually means your oven is running too hot. Oven temperatures can be notoriously inaccurate. I highly recommend using an oven thermometer to check. If the top is browning too fast, tent it with foil as mentioned in the tips. Also, ensure your rack is in the center of the oven, not too high, and that you’re using a light-colored metal loaf pan, as dark pans can cause over-browning.
Can I make this recipe into muffins instead?
You sure can! This batter makes fantastic savory muffins. Just divide the batter evenly into a greased or lined 12-cup muffin tin. The baking time will be much shorter—start checking them at around 18-20 minutes. They’re perfect for grab-and-go breakfasts or portioned lunches.
Why did my bread sink in the middle?
A sunken center is typically a sign of under-baking or too much leavener. Make sure your baking powder is fresh (it loses potency over time) and that you’re using the exact measurement. Most importantly, use the toothpick test to be absolutely certain the center is fully set before you take it out of the oven.
Sausage Cheese Bread
Make this easy Sausage Cheese Bread recipe for a savory, cheesy loaf perfect for brunch or snacks. Ready in just over an hour! Get the recipe now.
Ingredients
For the Ingredients
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2 cups all-purpose flour (250 g)
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1 tablespoon baking powder
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1 teaspoon granulated sugar
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/4 teaspoon black pepper
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1 large egg
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1 cup whole milk (240 ml)
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1/3 cup vegetable oil or melted butter (80 ml)
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1 lb mild or hot Italian sausage (450 g, casings removed)
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1 1/2 cups shredded sharp cheddar cheese (170 g)
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1/4 cup grated Parmesan cheese (25 g)
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2 tablespoons fresh chopped parsley (optional, for garnish)
Instructions
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Preheat your oven to 375°F (190°C). Generously grease your 9x5 inch loaf pan with butter or non-stick spray. In your large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it’s fully browned and no longer pink. This should take about 8-10 minutes. Once cooked, transfer the sausage to a plate lined with paper towels to drain off any excess grease. Let it cool for a few minutes while you prepare the batter.01
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In your large mixing bowl, whisk together the dry ingredients: the flour, baking powder, sugar, salt, garlic powder, and black pepper.02
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In a separate medium bowl or a large liquid measuring cup, combine your wet ingredients. Whisk the egg, milk, and oil together until they are completely blended and smooth. Pour this wet mixture into the bowl with the dry ingredients.03
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Using a spatula, gently fold the wet and dry ingredients together. Stop mixing as soon as you no longer see dry streaks of flour.04
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Add the cooled, crumbled sausage, the shredded cheddar, and the grated Parmesan to the batter. Fold everything together gently but thoroughly until the sausage and cheese are evenly distributed throughout.05
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Scrape the batter into your prepared loaf pan and use the spatula to spread it into an even layer, pushing it gently into the corners. Place the pan in the preheated oven on the center rack.06
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Bake for 40 to 50 minutes. You’ll know it’s done when the top is a deep golden brown, the edges are pulling slightly away from the pan, and a toothpick or skewer inserted right into the center of the loaf comes out clean.07
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Let the bread cool in the pan on a wire rack for at least 15-20 minutes before you attempt to slice it. After that, run a knife around the edges, carefully turn it out onto the rack, slice, and serve warm.08
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