I’ve been thinking of making a sausage roll for awhile. A bakery in my neighbourhood recently started doing their own and I love it! They ended up using their strudel dough as the wrapping for it. I thought it was brilliant and thought of a good pastry dough that I could use that is as durable.
There’s a Hungarian stuffed cookie that is more of a pastry, but has a durable tenderness from sour cream and yeast in the dough. Pastry with yeast? I thought it was unusual too when I first saw the recipe, but it adds flakiness and remains durable enough for a sausage roll.
Yesterday’s recipe for Caramelized Cabbage Sausage just gave me the filling I needed to make a beautiful sausage roll, but any sausage meat will do the trick as a filling. So….let’s roll!! (sorry, there’s lots of rolls in this post, I couldn’t resist one more play on words) 😉
Cabbage Roll Sausage Roll
For the pastry:
1/4 cup warm water
3/4 tsp dry active yeast
1/2 tsp maple syrup
2 Tbsp sour cream (use natural, full fat sour cream or it will split the dough)
1-1/2 cups red fife flour
1/3 cup lard, frozen
In a small bowl, combine the warm water, yeast and maple syrup. Let stand for 10 minutes until bubbly.
In a medium bowl, add the flour. Grate in the frozen lard with a coarse grater.
Crumble the lard into the flour with your fingers. By grating it, the fat incorporates much quicker into the dough and makes a uniformly soft and flaky dough in the end. Add the bubbly yeast mixture and sour cream. Stir together with a fork and eventually work together with your fingers, kneading gently into a soft, yet no longer sticky dough. If you need an extra tablespoon or two of flour to bring the dough together, then sprinkle it in and knead it softly on the counter. Cut the dough in half, wrap each portion in wax paper and refrigerate for an hour.
Preheat oven to 220C/425F. Line two baking sheets with parchment paper.
For the Cabbage Roll Sausage Rolls
Chilled Pastry Dough
200g/8 oz Caramelized Cabbage Sausage, or your favourite sausage meat
1 large egg + 1 Tbsp water, for brushing
Caraway seeds and coarse salt, for sprinkling
Bring out half of the chilled pastry from the fridge (the dough can get quite soft quickly, so I recommend preparing only half of the dough at a time). Sprinkle the counter with a few tablespoons of flour. Press the dough into a rectangle about 10cm/4″ wide. Roll the dough along the length, maintaining the 10cm/4″ width. Roll to a length of 55-60cm/20-24″.
Transfer the sausage meat to a pastry bag (or I just used a freezer bag) with an open tip about 1-1/2cm (3/4″). If you’re using a freezer bag, just force the meat into a bundle in one corner, snip the corner about 1-1/2 cm (3/4″) wide and pipe lengths of sausage meat 4cm/2″ apart, leaving 2cm/1″ on either edge as well.
Cut equal distance between each piped sausage length and fold one end over the sausage, pressing down the length of the seam. Crimp the sealed edge with a fork to make a more refined appearance. I piped the sausage, leaving about 1-1/2 cm (3/4″) on each end on the top and bottom to accommodate the sealing and crimping of the long end. I trimmed off excess after the crimping was done. This is optional. I just wanted a clean appearance.
Place the prepared sausage rolls on a parchment lined baking sheet. Brush each liberally with the beaten egg-water mixture. Sprinkle lightly with caraway seeds and/or coarse salt. Press the sprinkled topping down lightly on the top to ensure it sticks well. Bake in the preheated oven for 15-17 minutes or until deeply golden brown. Repeat with the remaining half of the dough while the first pan is baking. Makes 10 sausage rolls. Serve with Roasted Garlic Mustard (recipe below).
Roasted Garlic Mustard:
2 heads garlic, top 1 cm (1/2″) trimmed off
1/2 tsp oil
1/2 tsp salt
100g yellow mustard seeds
3/4 cup rice vinegar
1-1/2 cups water
1 tsp ground turmeric
2 tsp salt
Preheat oven to 220C/425F.
Place the trimmed heads of garlic on a sheet of foil about 15cm/6″ x 12cm/5″. Drizzle lightly with oil and sprinkle with salt. Wrap the foil around the garlic tightly and roast in the preheated oven for 30-35 minutes or until very soft.
Squeeze the roasted garlic from the skin into a blender with the mustard seeds and vinegar. Purée until nearly smooth. I like a bit of chunkiness from the mustard seeds so I tend to purée it a bit less. Add the water, turmeric and salt and purée to combine and thin the mustard out a bit. Transfer to a bowl and allow to sit for at least 20 minutes to nicely thicken. Makes about 2 cups of mustard.