Sausage (Beef) Rolls

Hey food lovers!

These days, I am practicing my snacks and deserts. I’ve been making a lot of snacks and I must say, they’ve all turned out so good. Although not unique to Nigeria, sausage rolls to me are a Nigerian thing as this is where I became familiar with them. They are made from ground sausage and pastry. If you can not eat pork due to certain reasons or are not a pork fan, you can perhaps try out ground beef or turkey or even a mix of both. In Nigeria, the beef used is quite different though, because of the known brand (satis) used in bakeries. Obviously, satis does not exist in America, so I used normal ground sausage.

Note: You do not have to use the brand I used. You can use another brand, but they are all packed the same. I got my brand of beef from Walmart. You should be able to find them in any grocery store.

Also, disregard the baking powder in the picture. I was making something the same day in which baking powder was an ingredient, but it is not needed for sausage rolls. So yeah, my recipe is as follows;














These ingredients make 49-50 sausage rolls depending on size. So for a smaller batch, feel free to divide ingredients accordingly.


3 Tennessee Pride Country Sausage

9 cups all purpose flour

6 sticks butter

1 cup water

1.5 tsp table salt

1.5 tsp curry powder

dash black pepper

pinch thyme

1.5 knorr cube

1 egg(whisked)

water (to seal pastry)

Rolling pin


In a bowl, combine flour and salt. Add in your butter and use fingers to make a breadcrumb like mix. Add in your cup of water in stages and knead to form dough. Keep kneading dough until smooth and stretchy. Set aside.

Unwrap your sausage meat and place in another bowl. Season meat with knorr, thyme, black pepper and curry. Mix together until well seasoned and set aside. Note: make sure you thor sausage meat, if it’s been in the freezer. I totally forgot to leave mine out to thor and had to defrost in the microwave (which I detest).

Now back to the dough. Divide the dough into 3 batches or 4, as this will make it easier to roll out. On a clean surface, dust some flour and place one batch of dough. Use rolling pin to roll out until slightly thin and elongated. Use a knife to cut off all uneven edges and place back in the dough bowl.

Scoop some sausage meat and roll into a cylindrical shape. You don’t want to out roll the meat, as it shrinks when in oven. In order to have a rich filled roll, be moderate with meat portions. Place the rolled out meat about 1-2 inches away from edge of sausage roll. Gently lift the edge facing you over the sausage meat. Now roll over a second time to secure. Dip your finger in water and rub the edge of the dough to seal.

Use a knife to cut the sausage log into rolls. I cut mine into mini sizes, as they were for an event and I didn’t want people wasting them. So I made them bite size. Also, bite size sausage rolls are cuter ;):p Use your first cut roll as a measurement for all the other rolls, so that they are equal in size. Repeat these steps until you run out of dough and sausage meat. Use a sharp knife to make three slashes on the top of the rolls, or you can leave plain.

Transfer sausage rolls to a foil/wax paper lined baking pan/tray. Break and whisk your egg. Use a basking brush(or your hands if you do not have one) to brush egg on sausage rolls. Place tray in oven and set temperature to 325 degrees. It takes about 40mins to an hour for the rolls to cook evenly. When done, bring tray out and leave to cool.

Personally, I like my sausage rolls fresh out the oven. So they’re always gone before I even say Jack Robinson x_x

Sausage rolls can be eaten with tea on a cold winter day or soda, on a hot summer afternoon. Either way, they are still great.

Thank you for reading, and I hope this recipe comes in handy. If you do try it, let me know how it goes.

Lots of love,

Wovenblends xoxo


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