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freshly baked nigerian sausage roll
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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
Cook Time20 minutes
Total Time35 minutes
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