Sausage Roll

Sausage Roll! These sausage rolls are easy to make, a great party pleaser, they can be made to suit individual tastes and needs. Most importantly, they taste the best when they are homemade.

One of the many snacks a Nigerian wouldn't say no to is sausage roll. It is a tasty snack and very easy to make too. Last weekend, I had plans to make some sausage rolls for a friend but after I baked these little devils, I tasted one and I was hooked. I changed my mind instantly. This was bad and selfish of me but lord knows you would do the same. I made up for it in the end by making her puff-puff instead. If you are reading this babe, I am really sorry and I will make your Nigerian sausage rolls soon.

Homemade sausage rolls are the best as you'll know what is going into it. More importantly, you can easily work out how many calories you are consuming if it bothers you (Calorie Police). This recipe is children friendly, It is very easy to make and mess free.

Nothing beats homemade shortcrust pastry but to save time, you can use any bought from the shop. I have used shortcrust pastry for this sausage roll recipe as I prefer it to puff pastry. Also, Puff pastry is not one of the easiest things to whip up in the kitchen. You should know, homemade shortcrust pastry is better than shop bought and it only takes a few minutes to make. I have provided a link on how to make a fail-proof shortcrust pastry. Check my meat pie and mini fish pie recipes

Few pointers to remember when making your shortcrust pastry

• Use butter with high-fat content.
• use cold butter
• Whatever quantities of flour you are using use half butter the size. E.g, if you are using 500g flour, use 250g butter.
• Don’t overwork the dough and remember to rest the dough for at least 30 minutes before using.

Ingredients

Shortcrust pastry dough

Pork sausages

Smoked paprika

liquid Maggi substitute with one bouillon cube of choice

Egg

please spread your wings and use any spices of choice, I have added parsley to my sausage roll before.

How to make sausage rolls

Preheat the oven at 180⁰

In a bowl, add sausages (skin off), paprika and liquid Maggi and mix together till well combined and set aside

Break egg in a separate bowl and whisk till well combined, then set aside

Divide dough in 2 or 3 places, lightly dust a worktop with flour and roll out the dough flat to about 5mm and then cut into rectangular shape and remove the excess.

Using your hand or a spoon, spread the sausage mix on the edge of the rectangle, carefully lift the sausage and the dough together and fold over once, apply egg wash on the side and roll over again, one last time. (The egg wash seals the dough). Cut off the excess dough and cut the rolled sausage to desired lengths.  Repeat the process till you have exhausted the dough and sausage meat.

Place sausage roll on a baking tray lined with a parchment paper, egg wash the top of the dough, pierce with a fork and bake for about 25 minutes or till golden brown

Remove from the oven and allow to cool. Enjoy it hot or cold.

Print Recipe

4.50 from 4 votes

Sausage Roll

These sausage rolls are easy to make, a great party pleaser, they can be made to suit individual tastes and needs. Most importantly, they taste the best when they are homemade.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Appetizer

Cuisine: British

Keyword: Party food, Sausage roll, Sausage roll recipe

Servings: 8

Author: Ajoke| My Active Kitchen

Ingredients

• 500 g shortcrust pastry dough
• 450 g pork sausages popularly called satis in Nigeria and this can be found from any big super market
• 1 tsp smoked paprika
• 1 tbs liquid maggi optional and you can substitute with one bouillon cube of choice
• 1 large egg

Instructions

• Preheat the oven at 180⁰
• In a bowl, add sausages (skin off), paprika and liquid maggi and mix together till well combined and set aside
• Break egg in a separate bowl and whisk till well combined, then set aside
• Divide dough in 2 or 3 places, lightly dust a work top with flour and roll out the dough flat to about 5mm and then cut into rectangular shape and remove the excess.
• Using your hand or a spoon, spread the sausage mix on the edge of the rectangle, carefully lift the sausage and the dough together and fold over once, apply egg wash on the side and roll over again one last time. (The egg wash seals the dough). Cut off the excess dough and cut the rolled sausage to desired lengths. Repeat the process till you have exhausted the dough and sausage meat.
• Place sausage roll on a baking try lined with a parchment paper, egg wash the top of the dough, pierced with a fork and bake for about 25 minutes or till golden brown
• Remove from the oven and allow to cool. Enjoy hot or cold.

Notes

Tips for making your shortcrust pastry

• Use butter with high-fat content. 
• use cold butter
• Whatever quantities of flour you are using use half butter the size. E.g, if you are using 500g flour, use 250g butter.
• Don’t overwork the dough and remember to rest the dough for at least 30 minutes before using.

Click here for a pictorial guide on how to make shortcrust pastry

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