This savory sausage-filled bread is soft, fluffy, with a perfect balance of smoky and savory in every slice—a true comfort food that feels like a warm hug from the oven. With just 5 minutes of hands-on time and no kneading required, it’s the perfect recipe to bring joy to your table without the hassle. Whether for a cozy family dinner or a special occasion, this bread has a way of making every moment feel special.
My husband, who grew up enjoying this classic Brazilian bread made with “calabresa sausage”, absolutely loves it. While authentic “calabresa sausage” can be tricky to find where we live, I’ve adapted the recipe with locally available ingredients, and the result is just as delicious—soft, flavorful, and impossible to resist!
Cool Things About This Recipe
- Versatile Dough: Same dough as my no-knead wool bread.
- Flexible Storage: Dough can stay in the fridge for up to 5 days.
- Scalable: Double the recipe to make two loaves.
What Sausage Should I Use?
For this recipe, I recommend using double-smoked farmer’s sausage, which adds a rich, smoky flavor that pairs perfectly with the soft, fluffy bread. It’s my go-to choice, and I usually buy it at Costco—it’s reliable, delicious, and widely available.
If you can’t find double-smoked farmer’s sausage I would try using Kielbasa Sausage instead which is also smoked and has similar texture and flavor.
Where Can I find Calabresa Sausage?
If you want to stay close to the original Brazilian recipe, look for calabresa sausage at specialty Portuguese (Tavora ) or Brazilian grocery stores. Some online stores even deliver (see Brazilian Market), so it’s worth exploring if you’re craving that authentic touch! At home though, I am going to be honest, we don’t bother. We just buy the one from Costco 🙂
Ingredients
- Milk (10.9 oz / 312 grams)
- Yeast (0.18 oz / 5 grams)
- Kosher Salt (0.28 oz / 8 grams)
- Sugar (1 oz / 28 grams)
- Unsalted Butter (1 oz / 28 grams or 1/4 stick)
- All-Purpose Flour (15 oz / 425 grams)
- Farmer sausages
- Egg wash (for brushing)
- Milk (just a little to brush over the top)
- Double Smoked Farmer’s Sausage
Instructions
- Mix & Rest: Prepare dough, rest, and refrigerate for easy handling.
- Prepare Sausage: Grate sausage; cook for 3–5 minutes if desired.
- Roll & Fill: Roll dough, add sausage, shape into a braided ‘U.’
- Rise Again: Let shaped dough rise.
- Bake: Brush with egg wash, bake at 350°F (175°C) for 30–40 minutes.
- Cool: Cool completely before slicing.
Important Tips:
- Allow Enough Rising Time: Dough rising time depends on your kitchen’s temperature. It may take longer in colder seasons, so let the dough double in size for a super fluffy loaf.
- Adjust Sausage Amount: Use more or less sausage depending on your personal preference.
- Sausage Prep: The sausage I use is fully cooked and will bake further in the oven. Skillet cooking is optional but adds crispiness if you prefer.
- Egg Wash: To make an egg wash, whisk one egg with 1 tablespoon of milk, cream, or water.
- Shaping Help: Want to see how I shape the bread? Save this recipe and stay tuned for a video tutorial!
- Calories Are Estimates: Nutritional values provided are approximate.
How to Serve
If you can resist the temptation, let the bread cool completely before slicing to avoid a gummy interior—bread continues to bake as it cools, and this step ensures the perfect texture.
Once cooled, simply slice and enjoy it as is! This bread is wonderfully versatile, making it a great snack or a satisfying breakfast option. Whether paired with a warm cup of coffee or enjoyed on its own, it’s sure to delight with every bite.
How to Store
Store any leftover bread in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week. To reheat, warm slices in the oven or a toaster at a low temperature to maintain its softness.
Doubling the Recipe & Making Ahead
I love doubling this recipe—it’s so versatile and convenient! Leftover dough stores wonderfully in the fridge and can be made ahead up to a week before baking. Just ensure it’s refrigerated after the first proof.
With extra dough, you can bake another loaf of this delicious sausage bread or try something different by skipping the sausage and shaping it into my No Knead Wool Bread recipe. The base dough is essentially the same—the difference lies in how it’s shaped, the type of egg wash used, and, of course, the filling.
Doubling the recipe not only saves time but also gives you flexibility to bake whenever you’re ready. Perfect for planning ahead or enjoying fresh bread multiple times!
Sausage Loaf Bread (Pao de Calabresa)
Equipment
- 1 Loaf Pan recommend using metal or silicone. Don't use ceramic.
Ingredients
- 1 1/3 cups Whole Milk (100F° or less) 10.9 oz / 312 grams
- 1 1/2 teaspoons Granulated Yeast 0.18 oz / 5 grams
- 1 1/2 teaspoons Kosher Salt 0.28 oz / 8 grams
- 2 tablespoons Sugar 1 oz / 28 grams
- 2 tablespoons Melted Unsalted Butter 1 oz / 28 grams or 1/4 stick
- 3 cups All-Purpose Flour 15 oz / 425 grams
- 2 Double Smoked Farmer sausages
- Egg wash (1 egg + 1 tbsp liquid) for brushing
Instructions
- Combine Ingredients: In a large mixing bowl, add all of the ingredients, starting with everything except the flour. Mix until combined, then add the flour last.
- Mix the Dough: Use a spoon or a Danish whisk to incorporate the flour. No kneading is needed.
- First Rest: Cover the dough (not airtight) and let it rest at room temperature for 2 or more hours or until it doubles in size
- Refrigerate (Optional): For easier handling, place the dough in the fridge after resting for 2 hours or more. Cold dough is simpler to shape, but you can skip this step if you want to bake right away.
- Prepare Sausage Filling:Try to remove most of the casing by running a knife along the sausage and peeling it off. Don’t stress if some casing remains—it’s fine! Grate the sausages using the coarse side of a grater, and discard any larger pieces of casing that come off during grating.
- Cook the grated sausage in a nonstick skillet for about 3- 5 minutes. Set aside to cool. ( this is an optional step since the sausage I buy is already fully cooked, see notes)
- Roll the Dough: On a floured surface, roll the dough into a flat, rectangular shape using a rolling pin. Spread the cooled sausage filling in the center of the rectangle.
- Shape the Dough: Starting with the longer side, roll the dough into a log. Shape the log into a ‘U’ and cut each side of the ‘U’ lengthwise. Braid each side and transfer the dough to your greased loaf pan.
- Second Rest: Let the shaped dough rest for another hour or more at room temperature, or until it doubles in size.
- Bake: Preheat your oven to 350°F (175°C). Brush the top of the dough with egg wash and bake for 30–40 minutes, or until golden brown and the internal temperature reaches 180–190°F (82–88°C).
- Cool and Serve: Let the bread cool down before slicing to avoid a gummy texture. Enjoy!
Notes
Important Tips
- Allow Enough Rising Time: Dough rising time depends on your kitchen’s temperature. It may take longer in colder seasons, so let the dough double in size for a super fluffy loaf.
- Adjust Sausage Amount: Use more or less sausage depending on your personal preference.
- Sausage Prep: The sausage I use is fully cooked and will bake further in the oven. Skillet cooking is optional but adds crispiness if you prefer.
- Egg Wash: To make an egg wash, whisk one egg with 1 tablespoon of milk, cream, or water.
- Shaping Help: Want to see how I shape the bread? Save this recipe and stay tuned for a video tutorial!
- Calories Are Estimates: Nutritional values provided are approximate.
- Doubling the Recipe: This dough is perfect for doubling! Leftover dough can be stored in the fridge for up to a week after the first proof.
- Make Ahead: Prepare the dough ahead of time and refrigerate it until you’re ready to bake.
- Storage Tip: For the first two days, cover the dough but avoid using an airtight container—it needs room to breathe. After that, you can transfer it to a sealed container.
- Versatile Dough: Use the extra dough to make another loaf of sausage bread or skip the sausage and make my Wool Bread instead. The recipes are essentially the same, differing only in shaping, egg wash, and filling.
Nutrition
I hope you enjoy making and sharing this Brazilian Sausage Loaf Bread as much as we do. If you try this recipe, let me know how it turned out in the comments or share your photos! Don’t forget to save this recipe for later and follow me for more delicious, easy-to-make recipes. Happy baking!
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