Healthy sausage rolls (with bread dough)
Added by VegSouperMum | Sat 04 Sep 2010 @ 15:23
Classic sausage rolls are made with puff or shortcrust pastry which is at least 50% fat. These sausage rolls use Jamie\'s pizza dough recipe as the \'pastry\'.. Fun to make with the kids (the ones in the photo were made by 2 eleven year old boys), freeze well, stay together when transported to picnics and the like. Very low fat!
1 kilogram strong bread flour
(or 1 kilogram bread mix and leave out the sugar and salt)
30 grams sugar (about a teaspoon or so)
30 grams salt (about a teaspoon or so)
28.3 gms dried yeast (about 3 or 4 level teaspoons of yeast - yes, 3 or 4..)
565 milliliters tepid water
For the sausage meat:
1 kilogram of good, lean beef; rump or such like, processed into mince
Good handful of fresh breadcrumbs (wholemeal is good)
Any other flavourings; mixed herbs, sun dried tomatoes, curry powder, chopped chillies, etcē etc.
Using Jamie Oliver\'s pizza dough recipe for sausage rolls.
You can add lotsa stuff to the sausage meat: herbs, onion, sundried tomato, spread the dough with grain mustard before putting the meat on.. sprinkle with stuffing mix, chutney, use pork meat and add dried apricots, use chicken mince and add sage and onion, or chopped dried apple.. or... right, that\'s enough of that.. the recipe:
Put flour, sugar, salt (or bread mix) and yeast in a large bowl. Make a hole in the middle and pour in the water. Using a fork, stir the dry ingredients into the water until the mix is firm enough to knead. Knead until elastic (i.e. it all comes away from the sides of the bowl, has no cracks in it, and bounces back when you poke it), (no need to prove unless you have time free, in which case 30 - 45 minutes proving will only improve the end result). If proved, knock back.
Or you can use your bread maker as I do; dough/pizza cycle.
Cut the dough into 4 pieces, roll each lump of dough out to a long, fairly thin rectangle (don\'t forget this is bread dough, not pastry.. rather than roll from edge to edge you have to roll from centre to away edge, and then centre to nearest you edge... etc.. otherwise you\'re just rolling out, then in, then out, then in...), roll 1/4 your sausage meat to a long sausage to fit and put in the centre of the rectangle, dampen one long side and roll up the rectangle with the join eventually underneath.. stab the rolled-up sausage a few times with a skewer or toothpick and transfer THE WHOLE SAUSAGE ROLL - don\'t cut it up yet.. to a lightly oiled and floured baking tray, curving it into a horseshoe shape if it won\'t fit on the tray straight.. repeat with the other 3 lumps and 3/4\'s of sausage meat..
You can brush the sausage rolls with beaten egg or milk and sprinkle with sesame seeds, poppy seeds, grated hard cheese, etc... if liked.
Bake at +/-180 degrees C for around 20 minutes or until well browned and hollow sounding when tapped on the bottom... Cut one at the half way mark to check that the meat is cooked through.
When baked, allow to cool on a rack THEN cut into the required lengths.. long and chunky for a lunch with salad or 2cm rings for party finger food... Enjoy.