NIGERIAN SAUSAGE ROLL - VERY EASY RECIPE | SISI JEMIMAH

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

ground sausage

🥗Healthier: turkey sausage

💰Cheaper: chicken sausage

Turkey sausage is leaner and lower in calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce cost.

Sift the plain flour into a bowl.

Add a bit of sugar for sweetness, cinnamon powder instead of nutmeg, cayenne pepper for heat, and paprika pepper for color.

Add baking powder and mix thoroughly.

Add cold solid butter into the flour mixture and mix until crumbly.

Prepare wet ingredients by breaking eggs into a bowl and adding cold milk, then mix thoroughly.

Make a well in the dry ingredients and gradually add the egg and milk mixture, folding it in.

Knead until a smooth and non-sticky dough forms.

Cover the dough with cling film and let it rest for about 30 minutes to an hour.

Prepare the filling by removing the casing from pork sausages and cutting through each one.

Season the sausage meat with onion powder, smoked paprika, bouillon cubes, black pepper, and garlic powder, then combine.

Beat one egg for egg wash and set aside.

After resting, cut the dough into smaller sizes for easier rolling.

Roll out the dough into a rectangular shape and clean the edges with a cutter or knife.

Scoop some sausage filling onto the rolled out dough, being mindful of the baking powder's rising effect.

Brush the edge of the dough with egg wash to help seal it.

Roll the dough over the filling until reaching the end, then chop into smaller sizes for portion control.

Arrange the rolls on a parchment paper lined baking tray and poke with a fork to create steam vents.

Brush the tops with egg wash before baking.

Place in a preheated oven at 170 degrees Celsius and bake for 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens