My husband is from Cansaulim, South Goa, which is famous for the Three Kings Feast celebrated on 6th January with pomp and grandeur. If we are in Goa for the feast, after Mass, we visit the fair and enjoy chourico pão (sausages with bread). The Portuguese word for bread is pão. Chourico bread (pão com chourico) is made all over in Portugal. The dough is formed into rolls, filled with sausages and baked. Instead of enclosing the chourico filling inside the dough, I have rolled it out to a rectangular shape, stuffed with the filling and converted to pull apart rolls, a technique used for cinnamon rolls. These savoury rolls can be served as an appetizer. Absolutely mind blowing, they are sensational with the spicy sausage filling complementing the soft texture of the roll. I have used Borges hot chourico available in Canada to stuff the rolls. With Goa sausages, these rolls are heavenly.
The rolls can be baked in any shaped cake pan; round, square, rectangular or they can be placed on a baking tray formed into a pattern. Ensure to grease the pan well or line the baking tray with parchment paper before placing the rolls. Brush the top with melted butter or milk to ensure that the rolls achieve an appealing colour.
When baking bread or rolls, use proper measuring cups and spoons. Measurements should be precise and ingredients at room temperature. When activating the dry yeast, use warm water or milk, comfortable to your touch. Too hot will kill the yeast and prevent it from rising, whereas too cold will slow or stop yeast action. Yeast feeds on sugar, so adding some helps it to activate and foam, also known as "proofing". Salt kills the yeast so never add it directly to the yeast. After mixing in some flour, then combine the salt. The dough should be soft, smooth and no longer sticky. Place dough in a greased bowl, covered and in a warm place to rise. A well risen dough will not spring back when you poke your fingers into it. Shape dough, cover and set aside for the second rising. Preheat oven before baking and bake at the correct temperature. Place the cake pan with the rolls on the centre rack of the oven. This ensures proper distribution of heat. Allow rolls to cool completely before breaking them apart.
The rolls can be baked in any shaped cake pan; round, square, rectangular or they can be placed on a baking tray formed into a pattern. Ensure to grease the pan well or line the baking tray with parchment paper before placing the rolls. Brush the top with melted butter or milk to ensure that the rolls achieve an appealing colour.
When baking bread or rolls, use proper measuring cups and spoons. Measurements should be precise and ingredients at room temperature. When activating the dry yeast, use warm water or milk, comfortable to your touch. Too hot will kill the yeast and prevent it from rising, whereas too cold will slow or stop yeast action. Yeast feeds on sugar, so adding some helps it to activate and foam, also known as "proofing". Salt kills the yeast so never add it directly to the yeast. After mixing in some flour, then combine the salt. The dough should be soft, smooth and no longer sticky. Place dough in a greased bowl, covered and in a warm place to rise. A well risen dough will not spring back when you poke your fingers into it. Shape dough, cover and set aside for the second rising. Preheat oven before baking and bake at the correct temperature. Place the cake pan with the rolls on the centre rack of the oven. This ensures proper distribution of heat. Allow rolls to cool completely before breaking them apart.
Chourico Rolls
(Yields 9)
Dough
Ingredients:
1/2 cup warm water (100 to 110 F)
1/2 cup warm milk (100 to 110 F)
2 tablespoons butter (melted)
1 envelope dry yeast (around 2 1/4 teaspoons)
1 teaspoon sugar
2 1/4 cups flour plus extra for dusting
1/2 teaspoon salt
1/4 cup milk (for brushing rolls)
oil for greasing
Filling
Ingredients:
300 grams hot chourico (Borges available in Canada or authentic Goan sausages)
4 medium-sized onions (chopped)
2 tablespoons oil
Method:
Combine water, yeast and sugar in a stand mixer bowl. Set aside for the yeast to froth and foam, around 2 to 5 minutes. (If it does not froth, then probably the water was too hot or the yeast is bad.)
Fit the bowl to the mixer along with the dough hook. Add warm milk, butter, flour and salt, beat on medium speed to form a soft dough.
Knead dough on a lightly floured surface for 5 minutes.
Grease a bowl and place the dough, turning to coat the top with oil. Cover with a plastic wrap and let it rise in a warm place till double in size, around an hour.
While the dough is rising, prepare the filling. Cut chourico into small pieces. If using Goa sausages, just remove the meat from the casing. Heat oil in a skillet and fry chourico, then add onions, cook till soft. (If Goa sausages have enough fat, do not add oil.)
Place filling in a sieve over a bowl to get rid of excess oil. With Borges sausages, there was no drippings. Set filling aside to cool.
Grease a 9" x 9" cake pan and lightly dust with some flour.
Punch dough down and roll into 12" x 10" rectangle. Spread chourico filling all over the dough. Start rolling from the long side till the end and pinch the edge to seal. Cut into 9 equal rolls.
Place each roll in the cake pan, cut side up and brush top with milk. Cover and let rolls rise in a warm place to double, around 30 minutes.
Preheat oven to 375 F or 190 C.
Bake rolls until golden brown, around 20 to 25 minutes.
Cool rolls before breaking them apart.
Note:
(Yields 9)
Dough
Ingredients:
1/2 cup warm water (100 to 110 F)
1/2 cup warm milk (100 to 110 F)
2 tablespoons butter (melted)
1 envelope dry yeast (around 2 1/4 teaspoons)
1 teaspoon sugar
2 1/4 cups flour plus extra for dusting
1/2 teaspoon salt
1/4 cup milk (for brushing rolls)
oil for greasing
Filling
Ingredients:
300 grams hot chourico (Borges available in Canada or authentic Goan sausages)
4 medium-sized onions (chopped)
2 tablespoons oil
Method:
Combine water, yeast and sugar in a stand mixer bowl. Set aside for the yeast to froth and foam, around 2 to 5 minutes. (If it does not froth, then probably the water was too hot or the yeast is bad.)
Fit the bowl to the mixer along with the dough hook. Add warm milk, butter, flour and salt, beat on medium speed to form a soft dough.
Knead dough on a lightly floured surface for 5 minutes.
Grease a bowl and place the dough, turning to coat the top with oil. Cover with a plastic wrap and let it rise in a warm place till double in size, around an hour.
While the dough is rising, prepare the filling. Cut chourico into small pieces. If using Goa sausages, just remove the meat from the casing. Heat oil in a skillet and fry chourico, then add onions, cook till soft. (If Goa sausages have enough fat, do not add oil.)
Place filling in a sieve over a bowl to get rid of excess oil. With Borges sausages, there was no drippings. Set filling aside to cool.
Grease a 9" x 9" cake pan and lightly dust with some flour.
Punch dough down and roll into 12" x 10" rectangle. Spread chourico filling all over the dough. Start rolling from the long side till the end and pinch the edge to seal. Cut into 9 equal rolls.
Place each roll in the cake pan, cut side up and brush top with milk. Cover and let rolls rise in a warm place to double, around 30 minutes.
Preheat oven to 375 F or 190 C.
Bake rolls until golden brown, around 20 to 25 minutes.
Cool rolls before breaking them apart.
Note:
- Borges chourico are available at No Frills in Canada.