African sausage rolls are a trendy snack in West Africa. It consists of puff pastry rolled around a well-seasoned sausage. The pastry used for this rolls is very similar to the one used for the Nigerian Meat Pie or Chicken Pie
For a softer cake, a combination of butter and margarine is commonly used, but feel free to use only margarine for that, and it looks great to me.
The sausage meat I used to has been seasoned from the grocery store, so I just used a stock cube to lower the salt level (it’s so salty), but season the free sausage to your liking.
- 2-1 / 2 cups plain flour
- 4 tablespoons margarine
- 1 egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6-8 tablespoons water
- 2 green onions
- 1 small onion, finely chopped
- Cayenne pepper to taste
- 2 tablespoons sugar
- Add flour, baking powder, cold margarine with salt and butter to the pan, and roll the fat into the flour until a crumbly texture is formed.
- Add some water at a time until firm paste forms.
- Knead the dough for a few seconds to one minute and set aside, do not overload the dough!
- Season the sausage with the broth and mix well.
- Now roll the cake batter into a rectangle about 1/6 to 1/8 inch thick and cut the rough edges (watch the video for that)
- Take out the sausage meat and shape the logs, then flip it over until it folds slightly (see video) and cut off the excess dough.
- Cut the rolled cake to the desired length and place the pastry in a pre-greased and floured pan, and you can decorate the rolls with a knife to make a mark on the cake (see video), or use a fork to stitch it.
- Now make the egg wash by whisking 1 egg and 1 tablespoon of water and shaking it on the surface of the sausage rolls and bake in an oven preheated to 350 degrees Fahrenheit for 30 to 35 minutes.
- Serve hot or warm and enjoy.
Watch this video for visual explanations