Easy and Delicious Sausage Rolls


Easy and Delicious Sausage Rolls

Sausage roll is one of the most popular souzai pan in Japan. You must love it once you try it. Easy and delicious sausage roll recipe!
Prep Time20 mins
Rest Before Cook1 hr
Cook Time20 mins
Servings300 g of wheat in the dough
Second Fermentation
  • When the dough has doubled in size, start forming.
  • Gently press the dough 2-3 times to release the gas.
  • Take out the dough and roll it around.
  • Use the rolling pin to shape the dough like a pizza about 40cm in diameter.
  • Cut into 16 triangle slices(*3).
  • Put sausage on the bottom of the triangle and roll(*4).
    Place the roll end side down on a baking sheet lined with cookie paper.
  • Gently cover with a wet cloth or plastic wrap and leave to ferment for 30-45 minutes until doubled in size.
*1 300g of flour will make 16 palm-sized loaves of bread. They are a little smaller than the sausage rolls on the market in Japan.
*2 In Finland, I use Kivikylän’s Wanhanajan nakki, which a friend told me about. It is perfect in size, taste and texture.
Kivikylän Kotipalvaamo Oy - Wanhanajan nakki
Kivikylän Wanhanajan nakki on perinteitä vaalien, miedosti maustettu, lihaa säästämättä valmistettu nakkimakkara.

In Japan, I used Newquick’s sausages. The crust is not too thick or too thin, and the texture and length are perfect for sausage rolls.
*3 How many pieces to cut should be decided by the length of the sausage; if it is about 10cm long, the base of the triangle should be about 8cm.
If the sausage is too long, it will not balance well with the dough, so it is recommended to cut the long ones into 10cm pieces.
*4 Wrap the dough around the sausage while stretching it. It should be just about three times around the sausage. Press down on the end of the roll to prevent it from unraveling during secondary fermentation, and place it face down.
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