This stuffed sausage and spinach loaf came out of the latest Penzey’s catalog (but is also on their website). I used a different bread recipe for the dough, Old Order Amish Bread from Bernard Clayton’s Complete Book of Breads. I also added an 8 oz. package of mushrooms, sliced, to the sausage a bit before it was completely browned.
Totally by accident, I forgot to do the egg wash and sprinkle with Parmesan cheese, garlic powder, and oregano before putting in the oven. I’m sure that would have been good. It was, however, very good even without it.
I’m not sure a whole pound of sausage was really necessary. 3/4 or 1/2 pound would work, too, and be easier to roll up. The mushrooms were a really good addition. I definitely plan to make this again.
Just a word to the wise: don’t buy the cheapest Italian sausage you can find (or any sausage). There is a definite taste difference between the generic brands and the name brands.