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Korean Sausage Bread

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This Korean Sausage Bread has soft and fluffy bread, sausage chunks in every bite, creamy corn, cheese, onion, and mayonnaise topping, and finished with ketchup drizzle. Ideal for breakfast, brunch, dinner, or as a snack, this sausage bread is guaranteed to be a crowd-pleaser.

korean sausage bread with corn onion cheese topping and ketchup drizzle

This Korean Sausage Bread is the recipe you are going to want to save. I find myself coming back to make this time and time again.

What makes this Korean Sausage bread different than other sausage bread? Beautiful, twisted sausage bread with a loaded topping. It tastes like pigs in the blanket meet pizza!

The bread is soft and fluffy, stuffed with a sausage, cut and twisted into a beautiful braid work. You will get the perfect ratio of bread and sausage in every bite. Then, the bread is topped with corn, cheese, onion, and mayonnaise topping.

Corn probably sounds weird at first, but it is one of the common pizza toppings in Korea. The mayonnaise and mozzarella cheese create a creamy, melt-in-your-mouth dish. Meanwhile, the corn and onion add sweetness and crunch. This Korean Sausage Bread has so many flavors and textures, you just can’t get enough of it.

korean sausage bread with corn onion cheese topping and ketchup drizzle

Components

  • Brioche bread. The high fat and protein contents of butter and egg make the bread softer and richer.
  • Hot dogs. Hot dog or also called frankfurter or wiener, is a highly seasoned sausage, traditional of mixed pork and beef. We use hot dogs in this recipe because they have a smaller and flatter shape than sausage. They also have a more compact filling so the inside does not burst out during cutting.
  • Egg wash. Egg wash is optional, but it can be used to create a shiny and brown crust on the bread.
  • Toppings. For the toppings, we mix shredded mozzarella cheese, canned sweet corn, onion, scallions, and mayonnaise until well combined. I highly recommend using Japanese Kewpie mayonnaise for the best flavor.
korean sausage bread with corn onion cheese topping

How to Shape Korean Sausage Bread

korean sausage bread how to shape

Roll the dough into an oval shape. Place a hot dog onto the center of the dough. Fold the long ends onto the hot dog. Gather the sides and pinch the seam tightly.

korean sausage bread

Use a scissor or knife to slice the sausage bread thinly into 8-9 cuts. Make sure to cut the hot dog thoroughly, but not the bottom layer of the dough. Pull and twist each cut left and right.

korean sausage bread

More Bread Recipes

korean sausage bread with corn onion cheese topping and ketchup drizzle
5 from 3 votes

Korean Sausage Bread

This Korean Sausage Bread has soft and fluffy bread, sausage chunks in every bite, creamy corn, cheese, onion, and mayonnaise topping, and finished with ketchup drizzle. Ideal for breakfast, brunch, dinner, or as a snack, this sausage bread is guaranteed to be a crowd-pleaser.
Author: Jaja Bakes
Course: Appetizer, Bread, Snack
Cuisine: Korean
Servings: 6 bread
Tap or hover to scale!
Prep Time1 hour
Cook Time20 minutes
Additional Time2 hours 15 minutes
Total Time3 hours 35 minutes

Ingredients

Sausage Bread

  • 2 1/4 cups (300 gr) bread flour
  • 3 tbsp (40 gr) granulated sugar
  • 1 tsp (4 gr) instant yeast
  • 1 egg
  • 10 tbsp (150 gr) warm milk, use cold milk if you live in a warm environment
  • 3 1/2 tbsp (50 gr) unsalted butter, room temperature
  • 1/2 tsp salt
  • 6 hot dogs

Egg Wash

  • 1 egg
  • 1 tbsp milk

Toppings

  • 1 cup (113 gr) shredded mozzarella cheese
  • 1/3 cup (60 gr) canned sweet corn
  • 1/3 cup finely chopped onion, from 1/4 onion
  • 3 tbsp finely chopped scallions
  • 3-4 tbsp mayonnaise
  • Ketchup
  • Dried parsley

Instructions

  • In a stand mixer with a dough attachment, add bread flour, granulated sugar, instant yeast, egg, and milk. Knead until the dough comes together and is relatively smooth.
  • Add butter and salt. Knead until smooth and elastic. Gently lift up a piece from the surface and stretch it between two fingers to check if the dough passes the windowpane test. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through.
  • Shape the dough into a ball and put it into a greased big bowl. Cover the bowl with a damp kitchen towel and place in a warm spot for 45-60 minutes or until doubled in size.
  • Punch down the dough and turn the dough out onto a surface. Knead the dough a few times to push out any air bubbles. Divide the dough into 6 equal portions.
  • Rotate the dough between your hands in a circular motion to shape them into balls. Cover with a kitchen towel and rest for 10-15 minutes.
  • Slightly press and flatten the balls with your hand. Use a rolling pin to roll the dough into an oval shape. Place a hot dog onto the center of the dough. Pull the long ends onto the hot dog. Gather the sides of the dough to cover the hotdog and pinch the seam tightly. Place the seam side down on a baking tray lined with parchment paper or silicone mat. Make sure to leave a lot of space between each bread.
  • Use a scissor or knife to make thin slices about 8-9 cuts into the sausage bread. Make sure to cut the hot dog through, but not the bottom layer of the dough. Pull and twist the cut left and right alternatively. Cover with a kitchen towel and rest for 45-60 minutes or until the bread is doubled in size.
  • While waiting for the bread to proof, prepare the topping. In a medium bowl, combine mozzarella cheese, sweet corn, onion, scallion, and mayonnaise until well incorporated. Set aside.
  • Preheat oven to 350F/180°C.
  • In a small bowl, mix egg and milk to make the egg wash. Brush the top of the dough with egg wash.
  • Top the sausage bread with the topping.
  • Bake for 18-20 minutes or until golden brown. Drizzle with ketchup and sprinkle some dried parsley on top. The sausage bread is best eaten warm.

Video

Nutrition

Serving: 1bread | Calories: 533kcal | Carbohydrates: 54g | Protein: 18g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 758mg | Potassium: 220mg | Fiber: 2g | Sugar: 8g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg
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