Cheese Stuffed Sausage Buns

This might be a knife-and-fork kind of sandwich.

Buns, baked to perfection, then filled with cheese stuffed Italian sausages and tomato sauce. Or you can skip the bun and serve these cheesy sausages with a side of fried onions and peppers!

Ingredients:

1 1/3 cups warm water (110-115°F)

2 1/4 tsps rapid rise yeast

1 tbsp brown sugar

1 1/2 tsps salt

1 1/2 tsps olive oil

4 cups flour

Egg wash:

1 egg

1 tbsp water

1 lb (500 g) Italian sausages

1 cup tomato sauce

your favourite block cheese (mozzarella, cheddar, jalapeño Monterey Jack)

oregano, basil, parmesan cheese and fresh parsley

Start with the buns... mix the warm water, yeast and sugar together in a mixer bowl. Cover with a clean dish towel and leave for 10 minutes. Combine the flour and salt. Once the yeast has activated add the olive oil, then add the flour in 2-3 additions. Knead with the dough hook for 10 minutes. Cover and let rise in a warm place with no drafts for 30 minutes to 1 hour or until doubled in size.

Punch down dough and turn out onto a work surface. Cut into 4 equal portions and form into loaves. Line a baking sheet with parchment paper long enough to make 3 creases in it. Place the loaves on the parchment with the creases between each loaf to keep them separate as shown below. Cover with a damp cloth and again let rise until doubled. Brush with egg wash then make a long cut down the center with a razor blade. Put 2 cups of water in a pan in the bottom of the oven. 

Bake at 375°F for 25-30 minutes.

While the buns bake prepare the sausages. Cut the sausages lengthwise through the middle but not all the way through. Insert a chunk of cheese (you could use cheese string sticks) and bring the sausage meat over to cover. Pinch together. Spoon some tomato sauce into the bottom of an 8 X 8" pan and place the sausages on top.

Drizzle the rest of the sauce on top and sprinkle with oregano, basil and parmesan.

Once the buns are done turn up the oven temperature to 400°F and bake the sausages for 30 minutes or until the internal temperature reaches 160°F.

Slice the buns in half down the middle, but not right through, and fill with stuffed sausages topped with fresh parsley. And you can use any leftover sauce for dipping.

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