Recipe: Appetizing Sausage roll

Sausage roll. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Leftover baked sausage rolls can be stored for a few days in the refrigerator.

Cut them up into the desired size and freeze on a baking tray for a few hours before placing them in a freezer-safe bag or container. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. You can have Sausage roll using 7 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Sausage roll

1. Prepare 1 of and a half cup flour.
2. You need pinch of Salt.
3. You need 1 tbsp of Yeast.
4. It's of Butter.
5. You need 2 of eggs.
6. It's of Milk.
7. It's of Sausage links 9 pieces.

Place seam side down on parchment and place on a dish. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry.

Sausage roll instructions

1. Add yeast and sugar 2geda with the milk and mix 2geda and leave 4 about 2-5mins aside until well activated.
2. In another bowl, mix your dry ingredients add flour, salt, sugar mix 2geda n set aside.
3. Check d yeast if it foams it is good, then add butter and 1 egg into d dry ingredients mixture n yeast. mix 2geda using hands until soft dough is formed.
4. Turn d dough into a floured work surface n knead d dough 4 atleast 7 to 8mins until smooth n elastic.
5. Transfer d dough into a large bowl n rub the dough with some melted butter or cooking oil to prevent d dough from sticking around d bowl. Cover it up to rise 4 about 1 hour or until it doubled in size.
6. While d dough is resting, cook sausage links in boiling water for 7mins and set aside 2 cool.
7. Prepare your baking tray by rubbing butter n dusting with flour evenly around d pan 2 prevent it from sticking.
8. Check your dough, punch down d dough 2 remove excess trapped air, transfer to your work surface n sprinkle d work surface with flour, divide d dough into 10 equal parts take each piece of cut out dough n roll them out into a slightly thick long roll.
9. Roll d dough out and wrap it around d sausage until you are done with all d sausage one by one by leaving spaces at both ends of the sausage bcoz d dough will rise one more time b4 baking.
10. Arrange d sausage roll on d baking tray n cover, allow to rise for another 30 mins. After done, brush the sausage with egg wash (mixture of 1 egg n 1 tbsp of water)..
11. Bake d sausage for about 12mins or until golden brown.

The mixture will be quite sloppy-this keeps the sausage rolls moist. Roll up, peeling the plastic away as you roll. Put the wide side of the rectangle to your left. Making Sausage Rolls Ahead of Time- Prepare sausage rolls up to the egg wash before baking. Store covered in the fridge for up to one day.