Goa sausages are irresistibly delicious on its own, but incredibly versatile too. Commonly, used for its distinctive depth of flavour with other ingredients to enhance a dish. The possibilities of using them are endless in creating something unique and amazing. Like these sausage rolls that are tempting in appearance and taste. One roll will just keep you craving for more. Perfect for a party or picnic to wow and surprise your family and friends with the hidden sausage filling. A family favourite!!!
With the Chouriço Pão (Goan Sausage Bread) recipe on the site, I decided to shape the dough in a roll instead of a round. While the dough was rising, cooked the sausage filling, which was well-drained using a sieve set over a bowl to get rid of excess fat. The risen dough was deflated and divided into balls. Each one rolled into a rectangle and filled with a spoonful of filling. The sides folded inward and then the dough rolled over to enclose the filling. Placed in a greased and floured pan, the rolls were set aside to rise for 30 minutes. Brushed with an egg wash and baked at 375 F or 190 C for 20 minutes or until golden brown. Served warm, they were an ultimate delight. Both the sausage meat and the bread roll were in perfect harmony, literally a party in the mouth!!!
With the Chouriço Pão (Goan Sausage Bread) recipe on the site, I decided to shape the dough in a roll instead of a round. While the dough was rising, cooked the sausage filling, which was well-drained using a sieve set over a bowl to get rid of excess fat. The risen dough was deflated and divided into balls. Each one rolled into a rectangle and filled with a spoonful of filling. The sides folded inward and then the dough rolled over to enclose the filling. Placed in a greased and floured pan, the rolls were set aside to rise for 30 minutes. Brushed with an egg wash and baked at 375 F or 190 C for 20 minutes or until golden brown. Served warm, they were an ultimate delight. Both the sausage meat and the bread roll were in perfect harmony, literally a party in the mouth!!!
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Goa Sausage Rolls
(Yields 8)
Filling
Ingredients:
1/4 kg Goa sausages
1/2 cup water
1 large onion (chopped, 2 cups)
Method:
Remove the sausage meat from the casing and place in a pan with water. Cook on medium heat till three-fourth of the water has been absorbed. Stir in the onion and continue to cook till soft and mixture dry. Strain the sausage mixture through a sieve, placed over a bowl. Set aside for an hour to drain well.
In the meantime, prepare the dough.
Dough
Ingredients:
2 cups all-purpose flour or maida
2 tablespoons unsalted butter (softened)
1 egg
1/2 cup milk
1 teaspoon sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1 egg (lightly beaten for egg wash)
1 teaspoon sesame seeds
1 tablespoon melted butter (for glaze)
Method:
Microwave the milk for 15 seconds till warm to the touch but not hot. Stir in the yeast and sugar. Set aside to foam for 5 minutes.
Note:
Sift the dry ingredients; flour and salt together in a bowl. Add the yeast mixture, butter and egg. Mix and form into a dough. Knead until smooth and elastic, about 5 minutes.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until double in size, about 1 hour.
Grease and flour a 7 5/8 inch x 7 5/8 inch x 1 3/4 inch square pan.
Once the dough has risen, punch and deflate the air. Weigh dough and divide into 8 equal smooth balls pressing the seam tight at the bottom.
Lightly flour a surface and roll each ball into a rectangle. Place a spoonful of filling in the centre. Fold the dough inside on both sides to cover the filling. Then, fold the bottom edge over and form into a roll. See pictures above.
Space each roll in the prepared pan leaving some space in between to rise and expand. Cover with plastic wrap and let the rolls rise in a warm place for 30 minutes.
Preheat oven to 375 F or 190 C.
Brush the rolls with beaten egg and sprinkle some sesame seeds.
Bake for 20 minutes or until golden brown.
Once out of the oven, gently brush rolls with melted butter.
Serve warm.
Note:
(Yields 8)
Filling
Ingredients:
1/4 kg Goa sausages
1/2 cup water
1 large onion (chopped, 2 cups)
Method:
Remove the sausage meat from the casing and place in a pan with water. Cook on medium heat till three-fourth of the water has been absorbed. Stir in the onion and continue to cook till soft and mixture dry. Strain the sausage mixture through a sieve, placed over a bowl. Set aside for an hour to drain well.
In the meantime, prepare the dough.
Dough
Ingredients:
2 cups all-purpose flour or maida
2 tablespoons unsalted butter (softened)
1 egg
1/2 cup milk
1 teaspoon sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1 egg (lightly beaten for egg wash)
1 teaspoon sesame seeds
1 tablespoon melted butter (for glaze)
Method:
Microwave the milk for 15 seconds till warm to the touch but not hot. Stir in the yeast and sugar. Set aside to foam for 5 minutes.
Note:
- If milk is very hot, the yeast will die and not activate.
Sift the dry ingredients; flour and salt together in a bowl. Add the yeast mixture, butter and egg. Mix and form into a dough. Knead until smooth and elastic, about 5 minutes.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until double in size, about 1 hour.
Grease and flour a 7 5/8 inch x 7 5/8 inch x 1 3/4 inch square pan.
Once the dough has risen, punch and deflate the air. Weigh dough and divide into 8 equal smooth balls pressing the seam tight at the bottom.
Lightly flour a surface and roll each ball into a rectangle. Place a spoonful of filling in the centre. Fold the dough inside on both sides to cover the filling. Then, fold the bottom edge over and form into a roll. See pictures above.
Space each roll in the prepared pan leaving some space in between to rise and expand. Cover with plastic wrap and let the rolls rise in a warm place for 30 minutes.
Preheat oven to 375 F or 190 C.
Brush the rolls with beaten egg and sprinkle some sesame seeds.
Bake for 20 minutes or until golden brown.
Once out of the oven, gently brush rolls with melted butter.
Serve warm.
Note:
- Ensure to drain out the fat well from the filling.
- Do not fill the dough with too much filling, it may seep out when forming the roll and during baking.
- Rolls can be baked in any shaped pan of your choice.
- Goa Sausage Recipe click here.
