Today’s recipe is for Korean sausage-ppang, or sausage bread, which is a hotdog or sausage baked in fresh bread and covered with toppings and cheese. It tastes like sweet pizza with fluffy dough. I don’t know who invented this snack but it’s very popular and a common item in Korean bakeries in Korea and abroad. If you’ve never been to a Korean bakery you should check it out! They have coffee and bread but also Korean treats like this sausage-ppang and usually Korean-style sweet desserts like sweet bread, kkwabaegi, doughnuts, or beautiful soft and creamy cakes. You can also buy sweet and cold shaved ice patbingsu, too. The bakeries are popular in Korea and are spreading to many cities and towns around the world, too.
This recipe is made with dough from my roll-ppang wrapped around a hot dog and cut into a pretty flower or leaf shape that’s fun to look at and eat. It’s also easy to eat because the hot dog is pre-cut! They make a great snack or light meal. Children will love this sausage-ppang, and you can freeze any extras individually and then thaw them out and warm them up in either oven or microwave before serving.
- 3 tablespoons unsalted butter
- ½ cup milk
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 1 egg
- ¼ teaspoon kosher salt
- 1¾ cup flour
- 5 beef hot dogs, rinsed and pat dried
- ⅓ cup canned corn
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped onion
- ¼ cup mayonnaise
- 1 cup mozzarella cheese, cut into small chunks
- About ⅓ cup tomato ketchup, in a squeezable bottle
For egg wash
- 1 egg
- 1/4 cup water
- Melt the butter in a pot, then remove from the heat.
- Add the milk and sugar. Stir it well until the sugar is well dissolved. Add the yeast and let it sit for a few minutes until it gets foamy. Then stir in the salt and add an egg. Mix it well with a wooden spoon.
- Add the flour and mix with a wooden spoon until it becomes one lump. Knead the dough by hand for a minute in the pot until it’s smooth. Cover and let it sit for about 1 hour until it doubles in size.
- Put the dough on your cutting board, deflate and knead it for 1 or 2 minutes until it’s soft and smooth. It will weigh about 1 pound.
- Line a large baking pan with parchment paper (I used my 13- by 18-inch baking pan). Divide the dough into 5 equal-sized pieces. Form each piece into a smooth ball, about 3 ounces (90 grams) each. Put them on the baking pan and cover them loosely with plastic wrap to keep them from drying out while you work.
Shaping the sausage-ppang
- Take out a dough ball and put it on the cutting board. Press it down with your hands and shape it into rectangle that can cover a sausage.
- Add a sausage to the center and wrap the dough around it. Pinch the ends together to seal it, smoothing it out so the seal is totally even with the rest of the dough and not lumpy at all.
- Roll the sausage so the dough is smooth and totally covers it. Put it back on the baking pan.
- Repeat this with rest of the dough balls and sausages, leaving a gap of a few inches between each roll on the pan.
- Take one roll and cut into the sausage crosswise at about a 45° angle and about ½ inch down from the end. Make sure you don’t cut the dough through, it should still be attached to the rest of the roll. Gently push the cut piece up and lay it down flat on the pan.
- Cut the sausage again about a ½ inch further down from the first cut. Gently lift the cut section up, push it to the left, and lay it on the pan. Cut the sausage again another ½ inch down and gently move the cut section to the right. Keep cutting and alternating, shaping the bread into something that looks like a leaf with a flat strip of dough down the middle for toppings. I usually make 10 or 11 cuts.
- Repeat with the rest of the sausages.
- Combine corn, green bell pepper, and onion in a small bowl. Add the mayonnaise and mix it well with a spoon.
- Divide the toppings into 5 portions and put one portion on each sausage bread.
- Divide the cheese into 5 portions and spread it on top of each sausage bread, down the middle. Drizzle ketchup on each bread.
- Let the uncooked sausage bread sit for 20 to 30 minutes to rise.
Bake and serve
- Preheat your oven to 350°F.
- Bake the sausage-ppang for 20 minutes until the dough turns light golden brown and fluffy. Meanwhile make the egg wash by mixing an egg and ¼ cup water in a small bowl.
- Take the pan out of the oven and brush each bread with the egg wash along the outer edges.
- Bake another 5 minutes and then cook under the broiler for 1 or 2 minutes to melt the cheese. Be careful it doesn’t burn!
- Turn off the oven and serve right away. You can freeze any leftovers for up to 1 month.