British Sausage RollsHere is an easy party treat, made with old-fashioned pizza dough. If you are short on time, you may use store bought pizza dough for this recipe.
Makes about 50 sausage rolls.
- 1 c warm water (105-110 degrees F)
- 1 1/2 tsp active dry yeast
- 2 tsp sugar
- 2 c all purpose flour
- 1/4 tsp granular lecithin
- 1/2 tsp sea salt
- 1-20 oz can Cedar Lake Breakfast Sausage
- 1/2 Tbsp corn starch
- 2 Tbsp cold water
- 1-2 Tbsp semolina
- In a large bowl, place the warm water, yeast and sugar. Allow to stand 10 minutes or until foamy.
- In a medium bowl, blend together the flour, lecithin, and salt. Add these dry ingredients to the yeast mixture and blend with a wooden spoon.
- When the dough comes together, turn out on a lightly floured board and knead 5 minutes, or until it is stiff, smooth, and elastic.
- Place dough in a large oiled bowl and cover loosely with a sheet of wax paper. Put the bowl in a warm, draft-free place and allow to rise about an hour, or until double.
- Punch down and allow to rise for about 30 minutes, or until double.
- Punch down and place on a lightly floured surface. Roll out with a rolling pin into a rectangle slightly wider than the sausages and about 20 inches long.
- Cut rectangle into 10 strips. Drain sausages, and wrap each sausage in a dough strip, pinching to seal closed.
- Using kitchen sheers, cut each sausage roll into 5 pieces. Place the sausage rolls on large baking sheets which have been sprinkled with the semolina, spacing them at least an inch apart.
- Mix the corn starch and cold water together. Brush this mixture over the sausage rolls to assist in browning.
- Cover sausage rolls loosely with wax paper and place in a warm place to rise for about 20-30 minutes. (Preheat oven to 375 degrees F during the end of the rise.)
- Bake about 15-20 minutes, or until well browned. Serve warm with plenty of English mustard or the prepared mustard of your choice.