I love sausages rolled inside dough. Whether it be pigs in a blanket, bagel dogs, pretzel dogs, etc, I love them all. So when I got my stash of Saag’s samples of sausages, it didn’t take me long to figure out what I wanted to do with them. Click here for a chance to win your own batch of samples of Saag’s sausages in my giveaway.
I don’t mean to be brag, but these were soo good. I originally was going to make pretzel dogs, but at the last minute I made a switch. Since I was already making milk bread, I thought I’d whip up another batch for the sausages. Now milk bread and sausages might sound like an odd combination, but if you’ve ever visiting a chinese bakery, the same basic bread is used to make all sorts of variations with fillings from sweet to savory and one of the most common breads to find are hot dog breads. I can never resist getting one.
My version didn’t end up tasting like the ones I’ve eaten at chinese bakeries, but it came out even better! They actually tasted a little more like pretzel dogs, but I think if I had used pretzel dough they may have been too salty.
I was really surprised at how well the sausages and the bread complimented each other. As a result of the egg wash and high baking temperature, the breads developed a crunchy crust. The inside of the bread is soft and is the perfect compliment to the sausages which have a salty, peppery taste. I love how the sausages also have a crisp, firm skin. The sausages I used were Saag’s Kabanossi Pepperettes, which were the perfect size for an individual sausage roll. They also had a good amount of spices and a kick of pepper that brought the taste of these sausage rolls to a whole new level. When you bite into these rolls, you first encounter the crusty crust, followed by a fluffy bread, then the crispy skin of a hot sausage, and finally the peppery, spicy and salty sausage. The bread and sausage fit together so well, perfectly balancing each other to create a wonderful sausage roll.
BF could not stop eating these! He absolutely loved them and hoarded all the leftovers. Remember, you can win a sampler of Saag’s sausages in this giveaway!
Sausage Rolls (adapted from recipe found on Christine’s Recipes)
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (click here for making tangzhong)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
2. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
3. Transfer to a clean surface. Divide the dough into six equal portions. Knead into balls. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough to form a long rope. Take a sausage and begin wrapping the rope around the sausage, starting at one end and ending up at the other end.
7. Beat an egg and brush egg mixture on top to create shiny eggwash finish.
8. Bake at 350 degrees F for approximately 30 minutes. The sausage rolls are best eaten hot, when the crust of the bread is crunchy.