Sicilian Sausage Bread or Bignolati is typical of the Agrigento region of Sicily. This savoury bread is a great appetizer for a holiday gathering and makes a stunning presentation!
I have long heard of this Sicilian Sausage Bread or Bignolati as the Sicilians in Montreal originating from the province of Agrigento refer to it. My mother has never made bignolati. The closest thing she makes are little buns filled with black olives and cheese. Once again, this goes to show how Sicilian cooking varies from one province to another within the island.
This is actually my first attempt at making this recipe. I was expertly guided by my dear friend Maria from Imparate cooking school (where I teach as well). It was she who first told me of this beautiful shaped version of bignolati as prepared by her nonna. I presented her with a sample and she gave me the thumbs up!
Sicilian Sausage Bread is served on Christmas Eve, New Year’s Eve or other special occasions. I decided to share the recipe with you just in time for New Year’s Eve!
Watch my video on how to make Sicilian Sausage Bread!
How to prepare Sicilian Sausage Bread (Bignolati)
Make a pizza dough:
The first step is to prepare a basic pizza dough. This is the same dough recipe I previously shared in my Pizza Party post. For this recipe, I made half the amount of dough.
In a large bowl or the bowl of your stand mixer, combine warm water and yeast. Let stand about 10 minutes.
Add olive oil, salt, sugar and flour. Mix by hand until a dough is formed. Knead for about 10 minutes until the dough is smooth and elastic.
If using a stand mixer, use the dough hook to mix the ingredients on low speed for 1 minute. Increase to medium speed and kneed for 7 minutes.
Transfer dough to a large bowl lightly coated with olive oil and turn it once to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 2 hours.
Prepare the filling:
While the dough is rising, prepare your filling. In a large skillet on medium heat, sauté thinly sliced onions until golden, about 10 minutes. Transfer to a bowl and let cool.
In the same skillet, brown mild Italian sausage without the casing until no longer pink. Transfer to a bowl and let cool.
Once the dough has risen, transfer it to a well floured counter top. Begin flattening the dough using the tips of your fingers to stretch it out. Next, use a rolling pin to roll out the dough into a large rectangle, as shown.
Evenly spread out the onion on the dough, followed by the sausage.
Roll the dough in a jelly roll fashion beginning with the long end closest to you. Once rolled, I cut off about 2 inches of loose dough on each end shaped the excess dough into a small bun.
Transfer the rolled dough onto a parchment paper covered baking sheet. Connect both ends together to form a circle. Cut a few slits on the top and let sit, covered, for 1 hour.
And look how beautifully it puffs up!
Bake for 15 minutes at 400F, then reduce oven to 350F and bake for 20-25 minutes until golden. Let cool about 15 minutes before cutting into individual pieces.
A few tips and suggestions:
- Try spicy Italian sausage instead of mild for some extra kick.
- You can double the amount of sausage if you’re feeding a particularly meat loving crowd.
- Make a vegetarian version with black olives and cheese; spinach and ricotta; or use your imagination and choose your own filling!
- If you’re short on time, purchase a prepared pizza dough from your local Italian bakery and you’ll have bignolati ready in no time!
- Sicilian Sausage Bread can be frozen after baked. Simply cut into wedges, seal in an airtight bag or plastic wrap and freeze. Defrost in the oven.
You’re still in time to prepare some Sicilian Sausage Bread for your New Year’s Eve feast! If you do, don’t forget to tag me with @mangiabedda or #mangiabedda on Instagram and Facebook, and feel free to share this recipe with your friends on social media!
Until next year, my dear readers I wish you all Buon Anno!
Ingredients
For the dough:
- 1 1/3 cups warm water
- 1 package dry yeast (8 grams or 2 1/4 tsp)
- 3 1/2 cups all-purpose flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 tbsp granulated sugar
For the filling:
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 1 pound (454 grams) mild Italian sausage, casing removed
Instructions
To prepare the dough:
- In a large bowl or the bowl of your stand mixer, combine the warm water and yeast. Let stand about 10 minutes.
- Add olive oil, salt, sugar and flour. Mix by hand until a dough is formed. Knead for about 10 minutes until the dough is smooth and elastic.
- If using a stand mixer, use the dough hook to mix the ingredients on low speed for 1 minute. Increase to medium speed and kneed for 7 minutes.
- Transfer dough to a large bowl lightly coated with olive oil and turn it once to coat both sides with oil. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 2 hours.
For the filling:
- While the dough is rising, prepare onions and sausage. In a large skillet on medium heat, sauté the onions in olive oil until golden, about 10 minutes. Transfer to a bowl and let cool.
- In the same skillet, brown the sausage until no longer pink. Transfer to a bowl and let cool.
- Preheat oven to 400F and cover a baking sheet with parchment paper.
To assemble:
- Once the dough has risen, transfer it to a well floured counter top. Begin flattening the dough using the tips of your fingers to stretch it out. Next, use a rolling pin to roll out the dough into approximately a 24"x 16" rectangle, as shown.
- Evenly spread out the onions on the dough, followed by the sausage.
- Roll the dough in a jelly roll fashion beginning with the long end closest to you. Once rolled, cut off excess loose dough on each end and shape into a small bun.
- Transfer the rolled dough on the parchment covered baking sheet. Connect both ends to form a circle. Cut a few slits on the top and let rest, covered, for 1 hour.
- Bake for 15 minutes, then reduce oven to 350F and bake for 20-25 minutes until golden. Let cool about 15 minutes before cutting into wedges.
Notes
- Try spicy Italian sausage instead of mild for some extra kick.
- You can double the amount of sausage if you're feeding a particularly meat loving crowd.
- Make a vegetarian version with black olives and cheese; spinach and ricotta; or use your imagination and choose your own filling!
- If you're short on time, purchase a prepared pizza dough from your local Italian bakery and you'll have bignolati ready in no time!
- Sicilian Sausage Bread can be frozen after baked. Simply cut into wedges, seal in an airtight bag or plastic wrap and freeze. Defrost in the oven.
Nutrition
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Merry Christmas Nadia, Thank you for this recipe. It was one of my favorites when growing up. My aunt would rollout dough to be about 10 inches by 20 inches, then put the meat mixture in a 1 inch line lengthwise on the dough and fold it over, add another line of mixture, fold it, etc. Now you have a long thick tube. Then form into a double or triple layered bun.
At least that’s my memory so I will try out this recipe.
Thanks again and Merry Christmas
Hope you had a wonderful Christmas Bernie! I hope you enjoy this easy recipe. I like the way your aunt shaped this bread, I think I’ll try this method as well. Thanks for sharing!
Hi Nadia! My Grandmother made this but with spinach also, we are Sicilian too.
I am attempting to make it for Christmas Eve.
My question is can you make it in advance, cook it and freeze it, does it freeze well?
Thank you!
Happy Holidays
Hello AnnMarie, yes it can definitely be frozen! Just be sure to wrap it well and then slowly defrost it in the fridge overnight before heating it up in the oven. I would heat it up wrapped in foil so it doesn’t harden and then unwrapped for the last few minutes. Hope you enjoy it and happy holidays to you as well!
Thank you Nadia! I just finished making 2 ( a took a short cut and used pizza dough) and used my Grandma’s recipe with spinach, Sicilian black olives, browned sausage meat and sauteed onions. I took your recommendations for details and timing and they look beautiful and delicious! I am so glad to find out the traditional name since my Dad and Uncle always referred to it as “spinach bread” also.
I look forward to trying more of your recipes.
Grazie! Buon Natale
Hi Ann Marie, a shortcut with pizza dough definitely works! I love the addition of spinach and black olives, I think I’ll definitely try this variation as well! Thanks for sharing this with me and my readers. Buon Natale to you and yours as well, e tanta salute!
Yes, that is how my husband still refers to it: Spinach Bread. Glad so many people know about it; it’s a great recipe!
My husband’s grandmother, from the Agrigento regions, also made it with spinach!
What kind of cheese would you suggest for the veggie option?
Hello Justin, I would opt for a cheese with more pronounced flavor than mozzarella such as provolone, scamorza (even a smoked scamorza); fontina or asiago cheese. Hope this helps!
Recipe is super easy to follow but my dummy dumb dumb mind forgot to let it sit for an hour before I baked it! I hope it will still be okay!
Hi Allisa, you can not imagine how many times I’ve made silly mistakes when baking. I once made scones without adding the butter to them! Anyhow, I’m sure it continued rising while baking. Hope you enjoyed it!
Followed recipe exactly and came out fantastic. We especially loved the taste of the dough. Easy to make. Thanks for the defeat recipe!
*Great recipe!
Hi Nicoletta, so glad you enjoyed this recipe. It is definitely delicious and you can vary it with other ingredients that you love as well. Thanks for your comment!
My father was born in Agrigento, Aragona and my family makes the same bread. Only difference is first I cook the sausage and then cook the onions in the sausage fat for added flavor!! I also add an egg wash and sesame seeds (my own personal preference). Enjoyed reading this! thanks.
Hi Carol Ann, that sounds delicious! The egg wash and sesame seeds also sounds good to me, in fact I’ll try that next time as well. Thanks for sharing!
My partner’s family makes bread similar to this, and they call it a similar name, pronounced “peench-a-lot.” In my research bignolati and mpignolate are the most similar recipes. His family’s variation has prosciutto instead of sausage, and it is formed into a spiral before cooking. His family is from the Naples region.
Hi Megan, it’s so interesting to learn about how many variations there are to this simple bread across the different regions of Italy! Indeed, there are endless possible filling for this recipe and I’m sure they’re all delicious! Thanks for sharing this with me!
Hi Nadia,
My parents came from AciCastello, provincia di Catania. Momma made something called scacchiata with similar ingredients but in a covered pie form. Scrumptious! Thank you for your wonderful recipes!
Hello Jennie, my family is from the province of Messina. Scacchiata is not very common in this area but I have heard of it. If I’m not mistaken it can be filled with a variety of ingredients? I’ll have to look into it. Thank you for your lovely comment!
Hi, my family is from Agrigento, too! First time I’ve found this recipe online! Actually I was looking up the correct spelling. We spelled it with an “M” at the beginning, so guess that would be “Mbugnolati.” My mom found an easy way to make these using biscuit roll mix! We would roll out the dough, rub it with olive oil, dot it with half ground beef/half ground pork, then sprinkle with grated Parmesan/Romano cheese, garlic salt & pepper. Roll up the dough, cut 2″ slices, then slightly flatten the rolls while twisting in palms of hands. This made “buns.” A family favorite!
Indeed I’ve noticed that the spelling for this bread can vary according to region. Your version sounds delicious as well. Thanks for sharing!
OMG! I have made what my husband from upstate NY (with Sicilian grandparents who came over in 1910’s) called Spinach Bread. They were from a small town in Agrigento, up in the hills. She used ground beef, onions, black olives and spinach. Glad to know the name of it! I’m exploring your website for more recipes. Looks great!
Hello Catherine, this delicious recipe can definitely be endlessly adapted with different ingredients. I like your filling combination, I’ll have to try it out! The name can vary as well from bignolati to even mignolati depending on what part of Sicily you’re from. Thanks for stopping by my blog!
This looks great!! I am into Dutch Oven Cooking and I’m going to try this in a Dutch oven!! Hopefully it will work out and if it does I will use it in competition. Really excited about trying tomorrow morning!!
Hi Randy, I have also been making lots of bread in my Dutch oven. I must say I have not tried this bread in a Dutch oven, quite honestly I don’t think it would fit in mine! However an interesting alternative would be to cut into pieces before baking and placing it in your Dutch oven as you would with cinnamon buns. As I write this I’m thinking to myself that I must try this method. If you beat me to it please let me know how it turns out. Thanks for your question!
I made it yesterday in my 14″ Deep Dutch oven. I Pre-Heated my Oven with 26 Coals on Top and 12 coals on Bottom (15 Minutes) which should have brought it up to around 400*. I prepared everything as per your recipe except I chopped up 3 Jalapenos (Seeds and White Veins removed) which I saute with the onions. I baked for 25 minutes and replenished coals. baking an additional 20 minutes. I must say my wife was amazed!!! I have found my Bread for the Dutch oven Competition I am cooking in October. Just need to practice a few more times (My Wife Says at least once a week) Ha!!!. I want to try to add a Little Mozzarella. What do you think???
Hi Randy, that sounds wonderful. I know my kids would love it with extra spice inside as well! As for the mozzarella, of course it would be delicious, in fact there are a number of cheeses that would be excellent such as caciocavallo or provolone as well. I love this recipe ’cause it can be endlessly varied. Another delicious addition is rapini. Enjoy!
Making this tonight! Dough is rising as I’m writing this comment. Don’t think I can roll it out 24 feet by 16 ft! LOL! I know you meant inches!! Adding mozzarella cheese!! Mmm!
.
Hi Theresa, thanks for your feedback! I reread these posts so often and yet there’s always something that slips by, but yes it is inches and not feet. Can you imagine a bignolati that large? Thanks for pointing it out and hope you enjoyed it!
i like your recipes, look very tasty…and its my taste too,by the way i publish you to my twitter…
i surprise with this recipes very tasty for new year…also eastern…
thank you so much,, not only this other recipe too of yoursi will try it….more power
thank you greetings,
Flor>B
Thank you for your kind feedback!
Our family is from a small village near Agrigento called Montallegro. We make bignolati for Easter and Christmas and it is basically the same recipe. Our nonna also made schiaccata which we make for parties. Do you have a recipe for schiaccata? Always looking for different ways to make it!
Hi Joe, thanks so much for sharing this with me! In Montreal bignolati are very popular among the Sicilians from Agrigento. I know of schiacciata however I’ve never made it before. It’s one of those many recipes on my to do list! Thanks for stopping by my blog!
Ciao Nadia! My family is from Grotte Agrigento which is a small town northeast of the city, and they always called it Pignolate. It is the same with black olives and sausage, but rolled into individually served meat filled bread pockets. My mom would make it just like your’s rolled up, and I’m pretty sure it is probably a variation of the Pignolate, which your family calls Bignolati. Bella historia. Complimenti!
Hi Michael, I have hear this recipe called by so many different ways including mignulati but whichever way you call them they are delicious! My mother made a similar stuffed bun with black olives and cheese but we didn’t call them bignolati either. These are typical, as you say, from the Agrigento area whereas my parents are from the province of Messina. I love discovering the delicious food traditions within Sicily. Thanks for stopping by my blog!
My Nonna is from Grotte too! I have been there three times and am going back in June next year.
This recipe is one that we make every year and now my children love too!
Hi Janine, so glad to hear you enjoyed this recipe. Thanks for sharing!
Caio Michael, Small world. My maternal grandparents, the Terrana’s were from the same place. I really miss this homemade staple. I’ll try it soon. Lasagne is the main dish this Christmas. How about you?
Merry Christmas. Bernie Piazza
Very good , I will try next some of the variations suggested above. Made the pizza dough as follows (Jim lahey’s method ): 450g flour , 350 g water 2 teaspoons salt , 1/4 teaspoon of yeast. Proof the yeast mix it all together in a bowl. Cover and leave on counter for 16-18 hours then roll out .
Hi Tom, sounds good to me. Hope you enjoy it!
what do you do with the dough ball
Hi Judith, one of us simply ate it, it was like a small bun! Thanks for stopping by my blog!
I’ve made this several times. It is fantastic! I also make a variation with just diced pepperoni, mozzarella and crushed red pepper that my husband’s mother made and called a pepperoni roll.
Hi Lecia, I’m so glad you enjoyed it and that you took time to share this with me. What I love about this recipe is that you can personalize any way you like and it sounds like you’ve certainly done that. Thanks again!
Awesome my Grandmother would make this but used whole sausage undone.
Hi Ellis, thanks for sharing this with me and for stopping by my blog!
Look so good. We do something like this on Easter Day, but it’s great any time of the year.
Thanks Angie! I’m curious about yours, does it have eggs?