0 0
Sausage Rolls

Share it on your social network:

Or you can just copy and share this url

Ingredients

12 Sausage Any kind of those will taste nicely in this dish, so you are free to try any - I prefer chicken and pork sausages, though it might be interesting to try something else, like beef, turkey or soy sausages. But how about smoked or pineapple-flavored? You should find out the perfect taste on your own, if you're up to some fresh solutions.
450-500 g (3 2/3 cup - 4 cups) All-purpose flour You may experiment and add cornmeal instead.
50 g (1/4 cup) Butter It won't hurt to substitute butter with margarine
2 Eggs You'll need 1 whole egg and 1 yolk
250 ml (1 cup) Milk
11 g (0.35 oz) Dry yeast If you don't have those or allergic to yeast, try using such mix: cream of tartar (100 g), flour (10 g), ammonium (8 g), baking soda (50 g) - it always works out!
1 tbsp Sugar
pinch Kosher Salt

Nutritional information

129 g
Serving Size

Amount Per Serving

392
Calories

Calories from Fat 183

20.4 g
Total Fat

Saturated Fat 7.7 g

87 mg
Cholesterol
513 mg
Sodium
242 mg
Potassium
34.3 g
Total Carbohydrates

Sugars 2.1 g

1.3 g
Dietary Fiber
16.6 g
Protein

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Sausage Rolls

Cuisine:
Easy recipe with sausages will come into play when you plan to make a pretty simple breakfast
  • 1 h 10 min
  • Serves 12
  • Easy

Ingredients

Directions

Sausage rolls are the easiest way to handle your breakfast. There are many recipes of this savoury pastry snack in many national cuisines, like Czech klobasnek or Finnish nakkipiilo. Traditionally, the puff pastry is used in British sausage rolls, however, the leavened dough allows to cut the fat up to 25 percent, making this recipe a bit healthier.

Steps

1
Done

Warm up 100 ml of milk in a cup, add dry yeast, 1 tsp of sugar and wait for the chemical reaction to start.

2
Done

After 10 minutes, the yeast will rise and you'll see a kind of thick foam, that means your pre-ferment is active.

3
Done

Pour the rest of warm milk to a large bowl, add salt and remaining sugar.

4
Done

Combine the milk with poolish and mix throughly.

5
Done

Then, add a whole egg and butter (it should be at room temperature, but you also can melt it and let it cool for a bit).

6
Done

Add flour and mix it with great care, until your dough becomes completely indiscrete.

7
Done

Keep forming the dough, then leave it in a warm place for some time to let it rise (10-15 minutes should be enough). Don't forget to cover your dough with a towel. To get the best structure, you may let it stay overnight, but you'll need to press it down from time to time.

8
Done

Your dough should become like this, noticeably increased in volume.

9
Done

Now knead the dough by hand. This step is extremely important, as you need to form the proper gluten strands to make your dough the way it should be.

10
Done

Divide your dough into 12 equal parts. Shape each into a ball.

11
Done

Stretch out each ball into a strip.

12
Done

Roll out the dough. Make sure its length is twice as large in comparison to the sausage.

13
Done

Wrap every sausage with a strip of dough.

14
Done

Put your sausage rolls on the parchment, brush them with egg yolk mixed with a splash of water. Let them stay approximately 15 minutes, until the oven warms up to 180°C (360°F).

15
Done

Bake the sausage rolls for 25-30 minutes. The crust should become golden when they are ready. Indulge!

Aurica

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
28-put-the-food-on-a-dish
previous
Pork Tenderloin with Mushrooms and Potato
24-cabbage-soup
next
Creamy Cabbage Soup

Add Your Comment