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Pigs in Blankets
Nothing beats those old-school savory pastries! In my house, “sausage in dough” is always a winner on any table. I know many people love the puff pastry version, but I’m completely smitten with this soft, fluffy yeast dough. It wraps the sausage in warmth and love, turning into a golden, rich pastry that practically melts in your mouth. This sausage roll recipe is an absolute must-have for every home!
These pastries are perfect for a Saturday brunch, a fun after-school snack for the kids, or a light dinner everyone devours. They’re fairly easy to make, and the croissant shape gives them that cozy, homemade look. My tip? Serve them warm with some good mustard or ketchup. Make a double batch – they disappear fast!
Makes 16 pieces
Ingredients:
300 g flour (2 cups + 2 tablespoons)
½ tablespoon dry yeast (or ⅓ packet fresh yeast)
60 ml canola oil (¼ cup)
160 ml warm water (a bit less than ¾ cup)
¾ tablespoon sugar
1 teaspoon salt
Beaten egg
Sesame seeds
Preparation:
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1.) Place the flour, yeast, sugar, and salt in the mixer bowl. Add the oil and water, run the mixer on low speed, and knead until a smooth, soft dough forms. Shape it into a ball and let it rise for about an hour.
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2.) Divide the dough into two parts. Roll each part into a 25×25 cm square and cut it into long triangles.
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3.) Cut the sausages in half. Place half a sausage at the wide end of each triangle and roll it up toward the narrow end.
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4.) Preheat the oven to 180°C (356°F).
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5.) Brush the pastries with a beaten egg, sprinkle sesame and bake for about 25 minutes, the dough turns golden.
Tip:
Easy shaping: Let the kids roll. Let them roll out the dough, cut it into triangles, and wrap the sausage. It keeps them busy and gives them a sense of accomplishment. And remember, even if it comes out a bit uneven, it will still taste great! -
