Glorious Sausage Rolls

Fresh-baked sausage rolls

In her book Aphrodite: A Memoir of the Senses, Isabel Allende states that she doesn’t like baking bread for the simple reason that it’s a terribly addictive activity that wreaks sheer and absolute havoc on one’s figure.  After all, who could resist freshly baked bread still wafting curls of steam and filling the air with its characteristic yeasty-buttery fragrance?

I, on the other hand, love baking bread as I find it incredibly therapeutic.  You can get a serious upper-body workout just by mixing and kneading the dough and you get to bust quite a bit of stress if you knead it vigorously.  Plus, trying bread recipes from around the world and creating your own can be a wonderful adventure in itself.

A roll up close

That said, I decided to revamp a sweet-dough recipe I found in Nigella Lawson‘s How to be a Domestic Goddess.  In the great Nigella’s recipe, the dough was meant to be slathered with cinnamon-sugar and rolled up into schnecken, German-style cinnamon rolls.  In this particular case, I ditched the spicy-sweetness and opted for a savory filling: Vienna sausages mashed with cheese and herbs.

The first time I tried making these sausage rolls, the bread ended up rather dry with a cottony texture and a tendency to go stale in a matter of hours.  When I tried making them again over the previous weekend, I decided to use a bit more butter than was called for in the original recipe and brushed the tops of the rolls with eggwash before baking (something I always seem to forget to do!).  It made for a brilliant result: gorgeously fluffy, chewy bread surrounding a yummy filling.  Try it yourself!  Trust me; you’ll love it. =^w^=

Sausage Rolls

For the bread:

  • 500 grams all-purpose flour

  • 1 sachet fast-acting yeast

  • 80 grams salted butter

  • 1/4 teaspoon salt

  • 150mL milk

  • 50 grams granulated white sugar

  • 2 eggs

For the filling:

  • 1 can Vienna sausage, drained

  • 1/4 cup grated processed cheese food or Cheddar

  • 1 teaspoon Italian seasoning (or 1/4 teaspoon each of dried basil, oregano, marjoram, and rosemary)

Prepare the filling first.  In a bowl, mash together the sausage, cheese, and Italian seasoning.  Set aside.

Melt butter in the milk; about 2 minutes on HIGH in the microwave.  In a large mixing bowl, combine flour, salt, sugar, and yeast; make a well in the center.  Whisk the eggs into the butter-milk mixture and pour the resulting custard into the well of dry ingredients.  Mix to form a dough.  Knead for 10 – 12 minutes; cover with a clean dishtowel and leave to rise for an hour or until doubled in bulk.

When the dough has risen, punch it down and divide into 24 pieces.  Roll out a piece and spread some sausage filling over it.  Roll it up into a cigar-like cylinder and pinch the ends together to form a ring.  Place on a buttered baking sheet and continue filling and rolling the rest of the dough.  Preheat oven to 350 degrees / Gas Mark 4.  Cover the finished rolls and leave to prove for 30 minutes.  Brush tops of the now-puffy rolls with beaten egg mixed with about a tablespoon of water.  Bake for 25 minutes or till the tops are nice and golden.  Makes 24.

Oh, and I doubt if you’ll even wait for these babies to cool down completely; there are so good!

Incidentally…  Gackt recently released his new single Returner ~ Yami no Shuuen – and it’s absolutely cool!  If you have the time, check out the music video here.

Gackt as Uesugi Kenshin in NHK's Fuurin Kazan

Plus, if your cable or sattellite provider carries NHK BS-2, Gackt will finally be appearing on the NHK feudal-era drama Fuurin Kazan on 17 June.  My, but that man is adorable!

3 thoughts on “Glorious Sausage Rolls

  1. Hi, Connie! Glad to see you stopped by. As for the mini-rotisserie, check the temp settings. If they can go 350 degrees, you can use it for baking. Otherwise, cook the rolls in a turbo broiler.

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