One of my daughter’s all time favorite lunch is sausage rolls. They are really easy and fast to make. I also use the same pastry to make Cornish Pasties. I will have to do that recipe next time I do a roast.

I use weights when I make this dough as it is more accurate but I did put down the cup measurements. I learned the trick of grating frozen butter in from Chef Michael Smith’s Show on Food Network. It makes it a lot easier. I still end up cutting it in as well.

For the water the least amount you can use the better as long as you end up with a loosely held together ball. Sitting for an hour will allow the flour to fully absorb the water.

I just use frozen sausages I buy in a bulk box. That is why some look a little cooked. I had to microwave then to defrost and as usual that resulted in a little cooking as well.

I roll out half the dough because that fits on my surface and is quicker than rolling out 8 individual pieces. I brush the bottom half to make in stick together when I roll it up. When I am making normal sized one I run my fingers along and it is pretty easy to feel where the sausages end.

I love using parchment paper to keep things from sticking or making a mess. I also brush the tops of the sausage rolls with milk to help them brown.

Sausage Rolls

 

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Prep time

1 hour 30 mins

Cook time

25 mins

Total time

1 hour 55 mins

 

Whole Wheat Sausage Rolls

Author: Chris Tilley

Recipe type: Snack

Serves: 8

Ingredients

• ½ cup Hard Margarine (110g)
• 1½ Cups Whole Wheat Flour (220g)
• ½ to ¾ Cup ColdWater
• 8 Sausages Thawed
• Some Milk for Brushing
• Some Flour for rolling

Instructions

1. Measure the Flour in to a bowl.
2. I keep my Margarine in the freezer which makes the cutting in step simple. I grate the frozen butter straight in. I then cut it into the flour but it takes a lot less work.
3. For the water you want the smallest amount for it to form into a ball. I start out with ½ cup and cut that in. I add more if needed until it looks like the picture below.
4. Put into a zip lock bag and let rest of an hour in the fridge.
5. Divide in half and roll out until it is 4 sausages wide.
6. Lay out the sausages as shown and brush the bottom half with some milk.
7. Roll up. Seal up the seam with your fingers.
8. Here I cut it into site sized ones. You can also find the gap with you finger and cut into normal sized ones.
9. Bake at 400 for 25 minutes

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