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Sausage Rolls http://rasamalaysia.com/sausage-rolls/
August 04th, 2011 62 Comments

Sausage Rolls

Sausage Rolls
Sausage Rolls pictures (1 of 5)

I have wanted to make sausage rolls for the longest time. I spotted the sausage rolls recipe on both Food-4Tots and also Christine’s Recipes and added it to my to-bake list…finally, I found the time to bake these goodies.

This sausage roll is probably more Asian than western baking. If I am not mistaken, it’s probably a Cantonese creation. If you go to dim sum restaurants or Chinese bakery shops, you will most likely find them, though I have also seen them at Japanese bakery shops. In any case, sausage rolls are quite a treat as I love sausages.

Sausage Rolls

I followed the recipe on Food-4Tots but for the wrapping, I chose the easier method on Christine’s Recipe (please click on the link to see the step-by-step picture guide). The end result was these cute and gorgeous looking sausage rolls that I just couldn’t stop eating.

Click Page 2 for the Sausage Rolls Recipe
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62 comments... read them below or add one

  1. Angie says:

    Hi Bee,
    Thanks for posting this recipe.

    I love sausage rolls and can remember many happy times drooling over and buying them from a Chinese bakery in Melbourne. Now I can try making them myself and hopefully they turn out as good as yours. They look so yummy – I almost want to grab one!

    • Melissa says:

      What are the measurements of the incredients in tsp. tbs. cup. I don’t have anything that measures in grams. I am looking forward to making these. My son wanted some sausage rolls today and our Chinese bakery was closed so I ran to the grocery story and google’d this recipe on my phone. I can’t wait to try it. My family is going to be shocked that I can make these. I’ll be in trouble and have to make them all the time now. Thanks so much

  2. This sausage roll is probably more Asian than western baking. If I am not mistaken, it’s probably a Cantonese creation

    You may very well be mistaken. The idea of putting meat inside bread/pastry/dough is obviously a fairly universal invention which was enjoyed by the ancient egyptians, greeks, romans, chinese etc. Flaky/puff pastry became popular in Europe around the 17th century; by the beginning of the 19th century the French were enjoying their croissants while their English rivals mocked them (according to legend) by selling croissants with sausages in them. The quintessentially British ‘sausage roll’ (a sausage wrapped in puff pastry, as universally enjoyed as “fish n’ chips” and “cups o’ tea”) became particularly popular during the war years and are now enjoyed not just throughout Britain but also in Ireland, Canada, South Africa, Australia, and New Zealand – all former British colonies. They’re also popular in the Netherlands. Given the Dutch/British colonial activity around Hong Kong and Southeast Asia in the 19th century I would suspect that this un-Asian-like snack was introduced to and adapted by the Cantonese.

    The difference between Chinese and European sausage rolls isn’t just the dough (sweetened bread in China, puff pastry in Europe) but also the sausages. The British sausage roll usually contains a chipolata-style sausage or just sausage filling – minced pork with herbs and seasoning. The chinese sausage rolls on the other hand usually contain heavily processed and sweetened frankfurter-style sausages.

  3. Indu says:

    Looks so good. I do not get instant yeast here. How would I have to modify the recipe when I use active dry yeast?
    Thanks!

    • Hi Indu – I am sorry but I don’t really know as I pretty much just followed the sausage rolls recipe…sorry.

    • cherio says:

      Indu, I believe you can use both yeast interchangeably. ACTIVE DRY YEAST- needs needs to be dissolved with some sugar. INSTANT YEAST- contains yeast enhancer, and it’s usually more concentrated than active dry yeast. And this yeast does not need to be dissolved. RAPID RISE YEAST- contains large amounts of yeast enhancers and gives it a quick and instant rise, in less time.

  4. Fern says:

    These look gorgeous! My kids love mini sausage rolls :) By the way, is the egg + milk mixture supposed to weigh 220g in total, or just the milk?

  5. oh yum!! I love Christine’s recipe as well. must try and make some

  6. Diana says:

    Yup, these are Cantonese. They’re a staple at Chinatown bakeries, and often also called hot dog buns, at least on the east coast. When I worked at my parents’ bakery as a teen, I would just gobble these things up. Great photos!

  7. I love these… I used to eat them growing up. Very nostalgic food. I buy some whenever I go to a Japanese bakery which is unfortunately not close to home. I hope to make it one day at home!

  8. Darryl has posted some intersting perspectives on savoury pastries. Although the concept may be ancient it seems that meat pies are only to be found where the British ruled in Victorian times- South Africa, Malaysia, Australia and so on. One will not find them for example in the USA because that country predates Victorian British rule.
    Anyhow a well prepared meat pie is the ultimate comfort food for me , but my Malaysian wife does not eat them at all.

  9. Sharon says:

    I am so excited when I saw this recipe. This treat is my achilles heel, I would buy 2 dozens of those and freeze them in my freezer. I am so looking forward to making this at home. My question is how do you measure yeast and salt in grams? What is the measurement in tsp?

    Thank you.

    Sharon

    • I have an electronic scale so there was no problem to weight a few grams of stuff.

      • cherio says:

        yeah, an electronic scale def helps. I only have a manual scale. Maybe it’s time to upgrade… haha!! Oh, BTW, I found a site that actually gives out the simple table. If you don’t mind me sharing it here.

        In ARTISAN BAKING ACROSS AMERICA:

        for every 150gm (5.3oz, 1 cup) of flour in the recipe to use either of:
        3 gm compressed fresh yeast (0.1 oz, 1/6 cake)
        2 gm active dry yeast (0.05oz, 1/2 tsp)
        1 gm instant active dry yeast (0.04oz, 3/8 tsp)

        OR

        From King Arthur Flours website:

        Find more information on the different forms of yeast at SFBI’s website and newsletter, and at King Arthur Flour.

        Yeast Conversions

        1 tsp instant = 3.1 g
        1 g instant = 1.25 g active dry = 2.5 g fresh
        1 tsp instant = 1.3 tsp active dry = 0.4 cake fresh
        ——–
        1 tsp active dry = 2.9 g
        1 g active dry = 0.8 g instant = 2 g fresh
        1 tsp active dry = 0.75 tsp instant = 0.3 cake fresh
        ——–
        1 g fresh = 0.5 g active dry = 0.4 g instant
        1 cake fresh = 3 tsp active dry = 2.25 tsp instant

  10. Maria says:

    What kind of sausage did you use?

  11. kelly says:

    Hi,
    I just want to ask about the sausage roll. what sort of cheese u at on the top to make it crispy. I saw those type of bread in the asian shop.

    Kelly

  12. Hi Bee, your sausage rolls look so soft, beautiful and inviting. This is my daughter’s most favourite bread, that I grew up with it.
    Thanks so much for your link love!

  13. You really have great talent in baking!! The sausage rolls look very soft and fluffy. I would not resist them either. Thanks a lot for the link love!!

  14. Sukaina says:

    These look like a fun snack Bee- perfect fit for my daughter’s chunky hands!

  15. Reem says:

    These look really cute!!! My sons will love them. Thanks for sharing this one…..

  16. Mike says:

    Wow, never seen sausage rolls like this, in the UK they are traditionally made with puff pastry. would like to try these as they look very nice.

  17. This is always my favourite bun!

  18. cherio says:

    Another quick question… how can I substitute the Bread flour for All Purpose Flour? What adjustments do i have to make? Thanks.

  19. Aimti says:

    Lovely sausage rolls! I’m craving for it now!

  20. terri says:

    gosh, bee, these look perfect! if i didn’t trust you, i’d say you bought them from the best bakery in town. who says who says you can’t bake?! thumbs UP!

    • I can bake if I have a great recipe to work with, one that works, and also if I don’t cheat and follow the method to the T. But mostly, don’t be misled by my pictures, only these 3 turned out pretty and nice, the rest, not so pretty, that’s why I showed only 3. LOL. ;)

  21. Ellena says:

    I love these sausage rolls… it has always being my school days lunch treat. And now i can start making it again with this wonderful recipe and tips :)

  22. Indu says:

    Thanks Cherio!
    RasaMalaysia, I tried out the sausage rolls. They dont look very good, but they tasted great. Guess I will be able to make better looking rolls with time. You can check them out here: http://indugetscooking.blogspot.com/2011/08/sausage-rolls.html

    Thanks for sharing!

  23. Karen says:

    Hi the top of ur sausage roll looks soft and fluffy. Mine is a little hard though. May I know if u cover the top during baking?

    • I baked it at the bottom of the oven, so away from direct heat. Whenever I bake, I also have a cup of water inside the oven to keep the baking moist. I also baked it slightly shorter than the time to get the best pictures…;)

  24. Alyson says:

    Love this! Sausage rolls (with mayo and nori, please) were a staple of mine from Japanese bakeries. I can’t wait to try this at home.

  25. SparklingRachel says:

    This looks amazing! I am so excited to try this recipe :)

  26. JP says:

    Growing up we always called these “pigs in blankets”. They’re good with a small hunk of cheese wrapped in with the sausage, too.

  27. ping says:

    I m using Kenwood bread macine to help me knead the dough. Do you think I can use these recipe? I am thinking o add all ingredients into the bread macine one by one, it means egg and milk at the bottom of the bread pan, cover by flour then all others dry ingredients + butter. The bread machine will start to knead for about 15 to 20 minutes (include some rest time) once all ingredients are put accordingly. Thanks.

  28. pax says:

    Tried and tested!!! Verdict is… EXCELLENT! the dough is soft and really taste good, hubby loved it! I make this from time to time for his office lunch.

  29. M says:

    I made these for breakfast yesterday and they were amazing! You can’t get this kind of Asian-style bun in the UK.

    I used self-raising flour because I didn’t have bread flour, and I didn’t have enough milk so I used a little less flour and a little more butter and added a bit of water :) I also didn’t have egg for the egg wash so I used butter and a bit of sugar. Was super yum! Might try it with a cheese topping next time :)

    One thing I have to say though is that my sausages weren’t as cooked as I would have liked (I used proper pork sausages, not frankfurters/hotdog sausages). Just a note to anyone else out there who plans to use the same, you might want to let them brown a little in a skillet before wrapping them in the dough.

    Thanks for the recipe, I’m definitely making these again!

  30. vanilla says:

    hi bee,
    must the temperature of the milk be warm in order for the yeast to activate? or cold milk is ok also?

  31. Eve says:

    Hi, I really love your recipes. I followed the recipe of this sausage roll but my dough turns out too sticky and i couldn’t knead it properly. It’s my first time making bread. What should I do?

    • Hi Eve, sorry that you had problems with the sausage roll. I tried the recipe from my friend’s site and it worked very well. If it’s too sticky, add a little more flour and knead until the dough doesn’t stick to your hands. Good luck.

  32. Deirdre says:

    Hi,
    I just wondering, how much is the milk in ml instead of grams as about in your recipe.

    Deirdre

  33. Quin says:

    Hi, are sausage rolls different from pigs in a blanket? I noticed that the sausage are wrapped in biscuit dough according to the recipes, instead of bread dough.

  34. Quin says:

    Oh also, will it be okay if I use all purpose flour? Instead of bread flour.

  35. maria says:

    good food but no nutrition facts or food labels

  36. Wun says:

    I always buy these at the Chinese bakery. I also notice that they usually have a sweet sticky glaze on top. Do you know what they use to create that?

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