Sausage roll may be the perfect to-go snack? Something might indicate this, because I love them and make way too few every time. Normally I only use ketchup in the recipe, but this time I wanted to have a hint of something strong, so I added a little dijon mustard.
The dough becomes light and airy and wraps around the sausages well, and there’s plenty of it.
Last week I made sausage stew of fridge and freezer leftovers and this week I made sausage rolls of last sausages I had, so if you have sausages in your fridge, what are you waiting for?
SAUSAGE ROLLS WITH MUSTARD AND KETCHUP
32 ROLLS
4 DL. SPARKLING WATER
3.5 DL. WATER
50 G FRESH YEAST
100 G MELTED BUTTER
1 TSP. GROUND CARDAMOM
1 TBSP. BAKING POWDER
2 TBSP. SALT
1200 G FLOUR
MUSTARD AND KETCHUP
EGGS FOR BRUSHING
SAUSAGES (EITHER CHICKEN SAUSAGES, COCKTAIL SAUSAGES OR LARGER SAUSAGES CUT INTO SMALLER PIECES)
Crumble the yeast and stir it into a mixture of sparkling water and regular water.
Add in the melted and cooled butter.
Add salt, cardamom and baking powder.
Add the flour a little at a time and knead it to a soft and supple dough.
Let the dough rise, in a warm place, under a cloth, for 1 hour.
Scrape the dough out onto on a lightly floured table and knead it into a ball.
Divide it into four.
Roll each ball thinly onto the table into a circle, sprinkle with more flour if necessary.
Cut the dough into 8 triangular pieces and spread a tsp. of mustard and ketchup on each piece.
Place a sausage on each triangle at the wide end and roll the dough fairly tightly onto the sausage without tearing the dough.
Let the sausages rise for 20 min.
Meanwhile, heat the oven to 200 degrees celsius.
Brush the rolls with egg wash and bake them for 20-25 min. until they are golden brown and sound slightly hollow when you tap the bottom lightly.