Italian Sausage Bread Salad (Panzanella)

I have two words to say to you guys.

Bread Salad.

Yes.

It is real and it is delicious.

So what is a bread salad?

Some may call it a panzanella, an Italian bread salad involving crusty bread, onions (until the 20th century when it switched to tomatoes, according to Wikipedia), and oils. The first recorded reference of a bread salad was from an artist and poet Bronzino in the 16th century who praised of such a wonderful combination of flavors.

Naturally something this delicious would originate from Italy.

Of course, if you search “bread salad” online you will find hundreds of different recipes varying with ingredients, but the one common denominator you will find is that it all centers around bread.

Sticking with a traditional mindset of using what you have, I just put together a bunch of ingredients I had on hand at the time. Sourdough bread, sweet italian sausage and pearl onions were a perfect combination for each other.

 

I really do urge you guys to try this, just think of it as a deconstructed sandwich. Psh, totally healthy!

AND! Before I leave you all with this deliciousness, be sure to check back in tomorrow for a pair of tickets to an exclusive afterparty right here in Austin! Ya’ll won’t want to miss it.

Enjoy!

 

 

Italian Sausage Bread Salad

(Recipe by Sarah Eats Austin)

 

Ingredients

 

1/2 large sourdough loaf

4 links sweet italian sausage

1 lb pearl onions, peeled

2 cloves garlic, minced

2 tbls olive oil, divided

splash balsamic vinegar

3 tbls butter

salt and pepper to taste

 

Directions

 

Set oven on high broil.

Cut the sourdough into large chunks, and place on a baking sheet lined with foil. Place under the broiler to toast until nice and crispy. Set aside until ready to use.

Meanwhile, cook the sausage in 1 tbls olive oil, in a lrage saute pan, until done.

Remove the sausage from the pan, leaving the fat and drippings. Toss the onions into the same pan, turning the heat down to medium. Place the lid over the top to help them steam and soften up a little faster, stirring occasionally so as not to burn. This took me about 15-20 minutes.

Add in minced garlic and cook for an additional minute longer, turning the heat down to low. Add the splash of balsamic vinegar and stir to combine.

Next add in the sourdough, remaining olive oil, butter and season to taste. Toss everything together to get eberything nice and coated.

Serve immediately or keep the lid on to keep it warm.

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