Sausage Roll

   Ingredients for the dough 

Plain Flour: 300g

Baking Powder: 1 to 2 teaspoons

Margarine: 150g

Salt: ••• teaspoon

Cold Water

For the sausage filling

300g of sausage

••• teaspoon of ground Nutmeg

1 big stock cube

Ornamental Ingredient

1 medium-sized egg

Hand blender for blending the sausages. A normal blender will not work well for this task because with normal blenders, you will need to add water to what you are blending but in this case, you don’t want to add water to the sausages.

A flat surface to roll out and cut the dough

A blunt knife for cutting the dough

A brush for rubbing the egg on the sausage rolls

A pestle

Method

The Sausage Filling

Put the sausages in a bowl and use a blunt object like 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

The dough for Sausage Rolls is mixed exactly as that of 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 finger tips 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

Also:

Set your oven to 170°C (~335°F) to preheat while you continue with the sausage roll

Rub margarine on the insides of the oven tray, spray flour on it, pour out the excess flour and set aside. This is so that the undersides of the sausage rolls do not burn or stick to the tray during baking

Break the egg, beat it and set aside, you will need it later.

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

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.