1 1/4 cups bulk pork sausage (preferably "country-style," which is highly seasoned)
2 tsp ground thyme
1 large egg
2/3 cup milk
1/4 cup (4 tbs) unsalted butter, melted
2 1/4 cups all-purpose flour
1 tbs baking powder
1/2 tsp salt
1/2 tsp sugar
1 cup shredded extra-sharp cheddar cheese
1 beaten egg to paint dough
1 tbs dried onion flakes
1. Preheat oven to 350 degrees F.
2. Combine sausage and thyme in skillet. Cook over medium heat, breaking up meat with a wooden spoon, until crumbled but not browned. Using a slotted spoon, carefully transfer sausage onto paper towel to drain.
3. In a large mixing bowl, beat egg. Whisk in milk, then melted butter. Sift flour, baking powder, salt, and sugar together directly into the mixture. Mix with a wooden spoon until a ball of dough is formed.
4. Transfer dough to a 1 1/2- to 2-foot-long sheet of wax paper. Lay a second sheet of wax paper on top of the dough. Using a rolling pin, flatten and shape dough to an oblong about 1/2 inch thick. Remove the top sheet.
5. Cover with a layer of sausage, leaving a 1/2 inch border. Top with a layer of cheese.
6. Raise the left-hand side of the wax paper and fold dough about two-thirds of the side over, then crimp the ends to completely enclose filling. (The entire process is rather like folding a burrito.)
7. Carefully turn dough over and place seem side down, tucking ends under, on a greased cookie sheet that has been dusted with flour. Paint exposed surface of dough with beaten egg, using a pastry brush.
8. With a sharp knife, make 2 slight diagonal incisions on top of dough (each about a third of the way along loaf.) Sprinkle dried onion flakes on top.
9. Bake 25-30 minutes, until a tester inserted into the side of the loaf comes out clean. Serve hot.