Chimichurri Sausage Pull-Apart Bread
Nothing beats the smell of fresh baked bread, and this little beauty is simple to throw together and full of flavour. Easy to tear apart, it’s so addictive you’ll probably wish you never discovered it…
What You Need
- 1 pack Three Aussie Farmers Classic Aussie Bangers, casings removed
- ½ cup olive oil
- 2 Tbsp. red wine vinegar
- ⅔ cup fresh parsley leaves, finely chopped
- 3 garlic cloves, crushed
- 1 large red chilli, finely chopped
- 1 Tbsp. fresh oregano, finely chopped
- ½ tsp. cracked black pepper
- 4 pre-made dough balls, cut into pieces
- 2 cups mozzarella cheese, grated
- 1 cup parmesan cheese, grated
- 1 tsp. salt
How To Make It
- Pre-heat fan forced oven to 180⁰C.
- In a bowl, combine oil, red wine vinegar, parsley, garlic, chilli, oregano, salt and pepper. Mix well, then divide into two bowls and set one aside.
- Add pizza dough pieces, crumbled sausage meat and both cheeses, then toss to combine.
- Using a greased and lined circular springform baking tin, place a greased ovenproof ramekin into the centre. Add the dough mix around the outside to form a ring.
- Transfer to the oven and bake for 30 mins.
- Remove from the oven, release spring from the tin and carefully remove the ramekin.
- To serve, place the bowl of reserved chimichurri sauce into the middle of the bread ring.
- Serve warm and enjoy!
Dan & Steph have put together a simple blend of quality Aussie beef and pork to make a snag that goes with everything!
Just a good old fashioned sausage with subtle flavours of white pepper, marjoram and garlic, it’s sure to be a family favourite.
