South African Sausage Rolls

A South African dish I grew up with (and miss) is sausage rolls. They are basically a mixture of beef and pork wrapped in sour cream pastry.

Most grocery stores in South Africa now sell them prepackaged and you can even get them at restaurants and pie shops.

Note: South African pie shops sell savoury pies or pot pies are they are known here. In the USA pie shops are for everything sweet. Oh how I miss going to a pie shop and ordering a chicken and mushroom pie with a side of fries!

My version of sausage rolls needed updating so all credit for this recipe goes to Ina Paarman, a South African entrepreneur and food business owner.

For the pastry, the following ingredients are what makes this dish so good: flour, salt, butter and sour cream. The egg is for the egg wash.

Start by sifting the flour and salt into a bowl before adding the butter pieces.

Using a pastry cutter (or dinner knife), cut the butter into the flour until the butter resembles large peas.

Add the sour cream and cut in with a dinner knife.

Next, knead the dough with one hand until it comes together in a ball.

Don’t be tempted to add more liquid to the dough. It will all come together after a while.

Wrap the dough in wax paper and place in a Ziploc bag before allowing it to rest in the fridge for about an hour.

Now to get started on the filling. The ingredients are ground pork, ground beef, your favourite steak seasoning, salt and balsamic vinegar.

Add the meat to a bowl and throw in the seasoning.

Next add the salt, balsamic vinegar and blend the ingredients together.

Cut long strips of wax paper. Form 3 long sausages with the meat mixture, each measuring about 12 inches long.

Roll up the sausages in the wax paper and place in the fridge to ‘rest’ until the dough is ready.

On a floured surface, roll out the dough into a long rectangle.

Fold into thirds.

The dough will look like a parcel.

Turn the dough so the open side faces towards you. Roll and fold another 3 times in the same way and place in the fridge for another hour.

When ready preheat the oven to 425F. Roll the dough into a rectangle, about 12 inches wide, 18 inches long, and about 3mm thick. Trip the edges if necessary. Next cut the pastry rectangle into thirds on the long side of about 6 inches per third.

Get the sausage out the fridge and place a roll of sausage in the middle of the first dough 3rd.

Brush the edge of the dough on the long side with beaten egg.

Fold the other edge over the sausage.

Roll the entire sausage over the egg so the opening is now underneath the sausage. Press down firmly to seal the edge.

Cut the sausage rolls to the length you prefer, about 4-6 inches for an entree size.

Brush the tops of the sausage rolls with the egg.

Bake sausage rolls for 35 minutes.

Serve hot with mashed potato and cole slaw.

Alternatively, before baking, cut into 1-2 inch sausage rolls and when baked, serve as an appetizer or snack with a side of fruit chutney for dipping.

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South African Sausage Rolls

 

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Prep time

3 hours

Cook time

35 mins

Total time

3 hours 35 mins

 

South African favourite of a mixture of beef and pork wrapped in pastry.

Author: Ina Paarman

Recipe type: Entree

Serves: 8-10

Ingredients

• Pastry:
• 3 cups Flour
• 2 tsp Salt
• 250 g Butter
• 1 cup Sour Cream
• 1 egg
• Filling:
• 1 lb Ground Beef
• 1 lb Ground Pork
• 1 Tbsp Beef Spice
• 2 tsp Balsamic Vinegar
• 2 tsp Salt

Instructions

1. Start by sifting the flour and salt into a bowl before adding the butter pieces.
2. Using a pastry cutter (or dinner knife), cut the butter into the flour until the butter resembles large peas.
3. Add the sour cream and cut in with a dinner knife.
4. Next, knead the dough with one hand until it comes together in a ball.
5. Don’t be tempted to add more liquid to the dough. It will all come together after a while.
6. Wrap the dough in wax paper and place in a Ziploc bag before allowing it to rest in the fridge for about an hour.
7. Now to get started on the filling. Add the meat to a bowl and throw in the seasoning.
8. Next add the balsamic vinegar and blend the ingredients together.
9. Cut long strips of wax paper. Form 3 long sausages with the meat mixture, each measuring about 12 inches long.
10. Roll up the sausages in the wax paper and place in the fridge to ‘rest’ until the dough is ready.
11. On a floured surface, roll out the dough into a long rectangle.
12. Fold into thirds.
13. The dough will look like a parcel.
14. Turn the dough so the open side faces towards you. Roll and fold another 3 times in the same way and place in the fridge for another hour.
15. When ready preheat the oven to 425F. Roll the dough into a rectangle, about 12 inches wide, 18 inches long, and about 3mm thick. Trip the edges if necessary. Next cut the pastry rectangle into thirds on the long side of about 6 inches per third.
16. Get the sausage out the fridge and place a roll of sausage in the middle of the first dough 3rd.
17. Brush the edge of the dough on the long side with beaten egg.
18. Fold the other edge over the sausage.
19. Roll the entire sausage over the egg so the opening is now underneath the sausage. Press down firmly to seal the edge.
20. Cut the sausage rolls to the length you prefer, about 4-6 inches for an entree size.
21. Brush the tops of the sausage rolls with the beaten egg.
22. Bake sausage rolls for 35 minutes.
23. Serve hot with mashed potato and cole slaw.
24. Alternatively, before baking, cut into 1-2 inch sausage rolls and when baked, serve as an appetizer or snack with a side of chutney for dipping.

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