• Raggi

Sausage Rolls | Sausages wrapped in homemade soft dough, baked and served with dips.

Updated: Oct 27, 2020



Sausage rolls, also called "Pigs in a blanket" are delicious soft bread rolls with a sausage inside and good to enjoy with some dip. I was really attracted to the name while searching for some bread recipe on Pinterest. So when I found something named Pigs in a blanket I just liked the name so much decided to make it. Now why they are called pigs in a blanket I don't know. May be because they were made first with pork sausages and wrapped in dough which looks like blanket. It's just my thought. May be there are some other reasons for such name. Let me know if you have any information about it . I normally prefer to serve these with some dip and roasted vegetables as a simple quick weekday dinner to give our normal roti-sabji a break. You can enjoy as snacks or breakfast too if you want.



Most of my recipes I have shared till date are easy to make. Similarly this one is also easy to make but I can't say with very less effort. Because when you are making bread a little hard work is needed. But after all the hard work the result you will get really worth all the time and efforts I must say. There is nothing more satisfying then a fresh homemade bread. And the smile on your loved ones face when they enjoy it that's a bonus.

Ingredients needed:

Flour: To make any bread of course you need some flour. Here I have used All purpose flour or Maida.

Yeast: This is an important ingredient for bread making. Before you start making the dough make sure your yeast is alive. I have used active dry yeast. Instant dry yeast will work too.

Warm water: To proof the yeast water should be warm not hot. Use a kitchen thermometer to check the temperature of the water, it should be 40 - 50 C. Or just dip a finger in water to check. If you can tolerate the temperature then it's good to go. If water is too hot your yeast will die and not warm enough your yeast will not proof.

Sugar: It helps to activate the yeast.

Salt: Little salt to enhance the taste.

Egg: I have used 2 eggs here one in the dough and one for egg wash.

Butter: I have used unsalted butter here. You can use any vegetable oil or olive oil if you want. But I will suggest to use butter for better taste.

Milk powder: It Gives the bread a sweet milky taste.

Sausages: How can you make sausage rolls without sausage? So Use any type of sausage you like. Here I have used herb and paper sausage.

Milk: For egg wash

Sesame seed: To Make it little more delicious. It is optional though.

Here is how to make it step by step:


Step 1:

Mix 1 tsp sugar and yeast in warm water ( 40-50 c) give it a mix and keep aside for 5 - 10 minutes. After sometime the mixture will become foamy (check the 4th pic below). If not then the yeast is dead. Discard the mixture and start again. There's two reason for this either your yeast is expired or your water was too hot so it killed the yeast. Make sure water is warm not too hot.

Step 2:

Mix flour, salt, milk powder and rest of the sugar in a bowl and mix it well. Beat the egg lightly. Add the foamy yeast mixture to the dry ingredients. Also add the egg. Now with hook attachment of your hand mixer start mixing all the ingredients. You can mix with a wooden spoon also if not using hand mixer.

Step 3:

Once everything comes together add the butter and continue mixing till your dough start to leave the bowl. It will be still sticky. Transfer on a flat surface add little flour and start kneading with hand.

Step 4:

Knead dough for 5-7 minutes using stretch and fold method as shown in pictures below. This is little hard work but it's important as it will help to form gluten in dough which gives bread it's texture, make it soft and fluffy. Keep kneading until your dough becomes soft and doesn't stick to your hand any more.

Step 5:

Grease a deep bowl with oil and place the dough in it. Cover with a cling film and keep in a warm place of your kitchen for about 1 hour till it becomes double in size.

Step 6:

After 1 hour take out your dough from the bowl punch it to release air pockets and divide it into 9 equal portions (or up to 12 portion). You can do it by eyeballing but I prefer to use a kitchen scale as I'm not so good at eyeballing.

Step 7:

Now take one portion of the dough and make a thin log. Place 1 sausage and roll the dough around it. Pinch the end part to seal it so it doesn't open while baking. This is the easiest way to wrap the sausage.

Here's another way you can wrap your sausages. But this need little more time and practice. Make a flat oval disk out of a dough ball. Using a knife make 5 cuts each side and alternately place each part on the sausage to cover it.

Here is how two types of roll looks.

Once all your rolls are ready place in a greased baking tray, cover with cling film and leave for 15 minutes for second rise.

Preheat your oven to 180 C and mix 1 tablespoon milk with one egg to prepare egg wash.

After 15 minutes apply egg wash on the rolls. Sprinkle some sesame seeds on it and bake in a preheated oven at 180 C for 30 to 40 minutes or till the rolls become golden brown in colour.

Take out from the oven apply a coat of butter on it and cover with a muslin cloth or kitchen towel for 10 minutes. This step is optional but it makes breads more soft. So if you are not in a hurry wait for 10 more minutes.

Your sausage rolls are ready to enjoy. Serve with dips of your choice. We love to enjoy this rolls with mayo or tomato Ketchup.

Sausage Roll or Pigs in a blanket

Prep time: 1 hour 40 minutes

Baking time: 30-40 Minutes

Total time: 2 Hour 20 minutes

Yields: 9-12 pieces

Ingredients:

  • All purpose flour 2 cups (250 gm)

  • Sugar 3 tbsp (45 gm)

  • Yeast 2 tsp (6 gm)

  • Milk powder 2 tbsp (16gm)

  • Butter 2 tbsp ((42gm) + 1 tbsp for brushing

  • Salt 1/2 tsp

  • Eggs 2

  • Milk 1 tbsp (15 ml)

  • Warm water 1/2 cup (110 ml)

  • Sesame seed 1 tbsp (optional)

  • Sausages 9

Preparation:

  • Mix 1 tsp sugar and yeast in warm water ( 40 - 50 c) give it a mix and keep aside for 5 - 10 minutes. After sometime the mixture will become foamy. If not then the yeast is dead. Discard the mixture and start again.

  • Mix flour, salt, milk powder and rest of the sugar in a bowl and mix it well. Beat the egg lightly. Add the foamy yeast mixture to the dry ingredients. Also add the egg. Now with hook attachment of your hand mixer start mixing all the ingredients. You can mix with a wooden spoon also if not using hand mixer.

  • Once everything comes together add the butter and continue mixing till your dough start to leave the bowl. It will be still sticky. Transfer on a flat surface add some flour and start kneading with hand.

  • Knead dough for 5-7 minutes using stretch and fold method. This is little hard work but it's important as it will help to form gluten in dough which gives bread it's texture, make it soft and fluffy. Keep kneading until your dough becomes soft and doesn't stick to your hand any more.

  • Grease a deep bowl with oil and place the dough in it. Cover with a cling film and keep in a warm place of your kitchen for about 1 hour till it becomes double in size.

  • After 1 hour take out your dough from the bowl punch it to release air pockets and divide it into 9 equal portions (or up to 12 portion). You can do it by eyeballing but I prefer to use a kitchen scale as I'm not so good at eyeballing.

  • Now take one portion of the dough and make a thin log. Place 1 sausage and roll the dough around it. Pinch the end part to seal it so it doesn't open while baking. This is the easiest way to wrap the sausage. Or make a flat oval disk out of a dough ball. Using a knife make 5 cuts each side and alternately place each part on the sausage to cover it.

  • Once all your rolls are ready place in a greased baking tray, cover with cling film and leave for 15 minutes for second rise.

  • Preheat your oven to 180 C and mix 1 tablespoon milk with one egg to prepare egg wash.

  • After 15 minutes apply egg wash on the rolls. Sprinkle some sesame seeds on it and bake in a preheated oven at 180 C for 30 to 40 minutes or till the rolls become golden brown in colour.

  • Take out from the oven apply a coat of butter on it and cover with a muslin cloth or kitchen towel for 10 minutes. This step is optional but it makes breads more soft. So if you are not in a hurry wait for 10 more minutes.

  • Your sausage rolls are ready to enjoy. Serve with dips of your choice. We love to enjoy this rolls with mayo or tomato Ketchup.

Notes:

  • Before you start making bread make sure your yeast is alive. Use warm water to proof the yeast. Discard the mixture and start fresh if your yeast mixture is not foamy after 5 minutes. Don't mix other ingredients in hope that it will work later. It won't. So better not to waste other ingredients if your yeast is dead.

  • Kneading the dough properly will result soft fluffy breads so don't skip the kneading part. Or continue Kneading with the bread hook till dough stop sticking to the bowl.

  • Preheat your oven at 100 C for 2-3 minutes. Then switch off and keep the dough in the oven. The oven trap the heat for long time and help the dough rise nicely.

  • The cup I'm using is 250 ml size. The cup you are using may differ in size. So its always better to go with the weight for perfect recipe while baking.

  • Every oven is different so baking time may vary little bit.

Hope you liked the recipe. Give it a try and let me know how it went. It would be a pleasure to hear from you.

You can send me some love by clicking on the❤ button if you liked the recipe. Feel free to share with family and friends.

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Thanks for stopping by

❤️

Raggi

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