One of the many snacks a Nigerian wouldn’t say no to, is Nigerian sausage roll. It is a tasty snack and very easy to make too. I was at home last weekend and I had plans to make some sausage rolls for a friend but after I baked these little devils, I tasted one and I was hooked. I changed my mind instantly. I know it is bad and selfish of me but lord knows you would do the same. I made up for it in the end by making her puff-puff instead. If you are reading this babe, I am really sorry and I will make your Nigerian sausage rolls soon.
To make your own sausage roll at home, you know what is going into it and you can easily work out how many calories you are consuming if you are a ‘Calorie Police’. You can make this with your children, partners or friends. It is very easy and not messy at all.
I tell you this, nothing beats homemade baking. I love the fact that you can put your spin on your cooking and make it your own. I have provided a link on how to make a fail proof shortcrust pastry as I have done in my previous post here and here.
Few pointers to remember when making your shortcrust pastry
- Always use very good butter
- Whatever quantities of flour you are using use half butter the size. E.g, if you are using 500g flour, use 250g butter.
- Don’t overwork the dough and remember to rest the dough for some few minutes before using.
What you will need
500g ready mix shortcrust pastry dough
450g sausages (popularly called satis in Nigeria and this can be found from any big super market)
1tsp smoked paprika (optional)
1tbs liquid maggi substitute with one bouillon cube of choice
1 large egg
please spread your wings and use any spices of choice, I have added parsely to my sausage roll before.
Preheat the oven at 180⁰
In a bowl, add sausages (skin off), paprika and liquid maggi and mix together till well combined and set aside
Break egg in a separate bowl and whisk till well combined, then set aside
Divide dough in 2 or 3 places, lightly dust a work top with flour and roll out the dough flat to about 5mm and then cut into rectangular shape and remove the excess.
Using your hand or a spoon, spread the sausage mix on the edge of the rectangle, carefully lift the sausage and the dough together and fold over once, apply egg wash on the side and roll over again, one last time. (The egg wash seals the dough). Cut off the excess dough and cut the rolled sausage to desired lengths. Repeat the process till you have exhausted the dough and sausage meat.
Place sausage roll on a baking tray lined with a parchment paper, egg wash the top of the dough, pierce with a fork and bake for about 25 minutes or till golden brown
Remove from the oven and allow to cool. Enjoy hot or cold.