Blog Archives
Sausage Rolls
Salwaa’s Sausage Rolls
I made these sausage rolls with bread dough. Delicious and not as rich as traditional sausage rolls made with flaky buttery pastry.
Makes 24
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
12 sausages
500g cake/plain/all-purpose flour
1 Tbsp sugar
1 tsp salt
1 packet yeast (7g or 10g)
Mix the above together
Make a well in the centre and pour in 2 tbsps oil (vegetable, sunflower, olive oil) and approx 1 and 1/2 cups of lukewarm water (tepid water).
Start kneading until the dough comes together. Add more water if required. Just little bit at a time. Watch my tutorial for full details of how the dough should be.
Knead for about 10 minutes until the dough is smooth. Cover and leave to rise for about 90 minutes.
Whilst the dough is rising, semi bake / fry your sausages. The cooking process will continue with the baking of your rolls. Leave to cook and cut each sausage in half.
Knock the dough lightly down. Flour your work surface and roll out the dough fairly thinly. Cut the dough into 24 equal squares.
Place a piece of partly cooked sausage onto the edge of one small square and roll dough around it. Brush sides with egg wash to secure.
Continue with the rest of the dough and sausages. Transfer onto baking sheets. Leave the rolls to rise for 20-30 minutes.
Egg wash the tops of the rolls and bake in a pre-heated oven at 190°C for about 10 – 15 minutes until cooked through and lightly brown on top.
Serve immediately with your favourite dip and enjoy!
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MINI SAUSAGE ROLLS
This is a firm favourite in my house at anytime. So easy to prepare. I usually make a batch to freeze, so there is always something to cook when unexpected quests arrive or whenever the kids feel like nibbling.
MINI SAUSAGE ROLLS
Makes 16
Ingredients:
500g ready-made puff pastry
Flour for dusting
1 egg, beaten
8 good quality sausages cut into two
Salt and freshly ground black pepper
Small handful fresh thyme leaves
Method:
Preheat the oven to 200C
Roll the pastry out on a floured surface to a rectangle of about 48x32cm.
Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.
Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.
Variation:
Use viennas (Frankfurters) instead of the sausage
Cape Malay Cooking & Other Delights - Salwaa Smith 
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