What comes to your mind when you hear of sausage roll, as a child it’s always the Nigerian gala, I have never liked gala while growing up even as an adult because I have a problem with the taste and how it’s prepared. Why isn’t the case with sausage roll? It’s funny how I can eat sausage roll but not gala.
If you want to learn how to make Sausage Rolls that do not leave an after-taste of sausages in your mouth, then you are reading the right posts, I didn’t enjoy gala as a child because of how it made but knowing that I can actually make my own the way that appeals to my taste buds make me really excited. There are different ways of preparing sausage but I will be giving you my best method. You only have to follow these procedures accurately.
What you for the dough
- 300g plain flour
- 1 to 2 teaspoons baking powder
- 150g margarine
- ½ teaspoon salt
- Cold Water
What you for the sausage filling
- 300g of sausage (Satis® is a popular brand in Nigeria)
- ½ teaspoon ground nutmeg
- 1 big stock cube
Directions for preparing the Nigerian Sausage Rolls
The Sausage Filling
The following steps will show you how I season my sausages before using them.
- Put the sausages in a bowl and use a blunt object eg a pestle to mash them up.
- Add the ground nutmeg.
- Crush the stock cubes with your fingers and add to the mashed sausages. At this time, feel free to add any other seasoning that catches your fancy.
- Stir well to mix the added ingredients with the mashed sausages.
- Use the hand blender to blend the sausages into a smooth paste.
- Set this aside.
The Sausage Roll dough
The dough for Sausage Rolls is mixed exactly as that of Nigerian Meat Pie
- Put the flour in a sizeable bowl; add the baking powder and salt. Mix these dry ingredients very well. You really do not need a lot of salt for the sausage roll dough. Most sausages contain a lot of salt already.
- Use a tablespoon to scoop the margarine in small bits into the bowl of flour. The smaller you make the bits of margarine, the easier it will be for you to rub them into the flour.
- Use fingertips to rub the margarine into the flour till the mix becomes like crumbs.
- Add cold water in bits and mix till a stiff ball of dough is formed. You only need a small quantity of water for this to happen.
Roll, Cut, Fill, Fold and Close
- Roll out the dough to a 3mm thickness.
- Use a blunt knife to make a rectangular cut on the rolled-out dough.
- Remove the excess dough and rub the egg on the rectangular dough.
- Scoop some sausage along the edge of the length of the rectangle. The thickness of the sausage should be such that you can comfortably fold the dough and still be left with an overlap. Watch the video below to see how I did that.
- Fold the dough as you would fold a mat.
- Rest the folded roll on the excess dough to make a seal like you would with the flap of an envelope.
- Cut the sausage roll to desired lengths.
- Roll out more dough, cut, fill, fold, cut into desired lengths, and place in the greased oven tray till all the dough is used.
- Rub the egg on the sausage rolls. This gives them a golden brown look when done.
- Set the tray in the preheated oven and bake till the Sausage Rolls are golden brown. This should take approximately 40 minutes depending on the thickness of your dough and the type/heating capacity of your oven.
