Who doesn’t love sausage rolls? Whether you call them pigs in a blanket, sausage bread or pasty, they’re a sure hit at every party. You can make the fanciest snacks, but in the end, nothing beats a spiced sausage wrapped in tasty dough. I’ll admit, it’s not really a culinary highlight but imagine how you’ll be everyone’s favorite when you arrive with a big bowl of these little ones!
Not to mention how happy you’ll make yourself, because surely you need to taste a few before serving them, right?
In the Netherlands, these kind of sausage rolls are a southern specialty (and guess where I’m from!). There’ s even a yearly competition for the best sausage roll and the winner can be sure to see a lot of extra customers in his bakery. Making a god sausage roll is considered quite an art!
In my family they’re typically eaten during Carnival, which is also a southern thing. But unlike Carnival (of which the attraction stays a mystery for must of my northern countrymen), these rolls are loved by everyone.
Originally a sausage roll is about 15 cm long, but this recipe is for mini sausage rolls because they make an easier snack at parties. If you follow the recipe you can make about 35 mini sausage rolls, or 10 normal sized ones.
- 170 gr of all purpose flour (1 + ⅓ cup)
- 7 gr of instant yeast (1 package or 2¼ tsp)
- 1 tsp of salt
- 1 tsp of sugar
- 20 gr of butter (1 +1/3 tblsp)
- 90 ml of water (1/3 cup + 2 tsp)
- 300 gr (10.6 oz) of sausage meat (you can easily push the meat out of the sausage) OR minced meat seasoned to your liking with mustard, ground cloves, salt & pepper.
- 1 egg
- Mix the flour, salt, yeast, sugar and butter
- Now add the water in small amounts at a time, kneading the dough until its firm and smooth
- Leave to rise for 10 minutes in a bowl covered with a clean cloth
- Divide into 35 small balls and let them rise another 15 minutes
- Meanwhile, take the sausage meat and form 35 small sausages
- Roll out the dough and wrap in the sausages
- Place the sausage rolls on a piece of baking paper on a baking tray and let rise for another 30 minutes
- Preheat the oven to 250 C (482 F) and brush the rolls with egg wash before baking them for 10 minutes
PS I’ve used both European as US measures for the first time, I hope this makes it easier to follow the recipe!