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Fresh Living Network
Step-by-step sausage rolls

Step-by-step sausage rolls

A real South African treat for home, on the road or at lunch!
8
RECIPE TYPE:Baked goods
 
Method
  • Cut or rub butter into flour and salt until nuggets of butter are pea-sized
  • Don’t use a processor because butter will turn to a paste
  • Cover mixture, refrigerate and rest for 1 hour or overnight
  • Add sour cream to mixture and cut in using a knife
  • Lightly knead dough until it just holds together
  • Flatten dough into a disk
  • Wrap in greaseproof paper and place in a plastic bag
  • Refrigerate and allow to rest for 30 minutes
  • Roll pastry out on a floured board and fold into thirds (like a business letter)
  • Turn dough parcel half a turn until the open side faces you
  • Roll and fold once more into thirds
  • Rest for 30 minutes more
  • Repeat roll and fold process three times more
  • Preheat oven to 220°C
  • It’s easier to work with half the pastry at a time
  • Roll pastry into a 3mm thick rectangle
  • Cut dough in half lengthways
  • Roll skinned sausage in chopped coriander
  • Place a roll of sausage on one half of dough
  • Brush a wide strip of beaten egg down both sides of pastry
  • Fold pastry over to enclose sausage
  • Press down firmly to seal the edges and then crimp well with the prongs of a fork
  • Glaze tops with beaten egg and cut long roll into 4 shorter ones
  • Decorate by making three diagonal slashes across each sausage roll
  • Bake for 25-30 minutes until puffy and nicely browned

Variations:

  • Replace the boerewors with chicken or pork sausage, or for a vegetarian option, make a spinach and feta filling.
  • You could also add some interesting flavours by rolling the pork sausages in chopped sage, or the beef sausages in chopped thyme.

Ina's tip:

  • Pastry can be refrigerated for three days or frozen for up to three months.
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free

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