Sausage Rolls Recipe – Paprika & Parsley Flavored Pastry

Last Updated on 4 months by Neha Deshmukh

Sausage Rolls Recipe – Paprika & Parsley Flavored Pastry

Hey everyone! I’m so excited to share this recipe for homemade Sausage Rolls. They’re a total crowd-pleaser, and honestly, way better than anything you can get from the store. I first made these for a family get-together, and they disappeared so quickly! The little hint of paprika and parsley really elevates them, giving them a lovely flavour that’s a little different. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average sausage rolls. The dough is wonderfully soft and slightly sweet, thanks to a little trick I’ll share later. The paprika and parsley add a beautiful aroma and a subtle, savoury flavour that complements the sausage perfectly. Plus, making them from scratch is surprisingly satisfying! They’re perfect for parties, picnics, or just a tasty snack.

Ingredients

Here’s what you’ll need to make these delicious sausage rolls:

• 3 cup all-purpose flour (about 375g)
• 4 tsp sugar
• 2 tbsp milk powder
• 1 tsp salt
• 2 tsp yeast
• 1 tsp paprika powder
• 1 tsp dried parsley
• 1 cup lukewarm water (about 240ml)
• 2 tbsp olive oil
• 18-20 mini sausages (about 300-400g)
• Sesame seeds, for sprinkling
• 1 egg (optional, for egg wash)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Paprika & Parsley: Don’t skimp on these! They add a lovely colour and flavour. I prefer sweet paprika, but smoked paprika works beautifully too for a deeper flavour.
• Milk Powder: This is my secret ingredient! It makes the dough incredibly soft and gives it a lovely texture. It also helps with browning. You can find it easily in most supermarkets.
• Lukewarm Water: Make sure the water isn’t too hot, or it will kill the yeast. It should be comfortably warm to the touch.
• Sausages: I love using mini sausages because they’re the perfect size for these rolls. But you can use regular sausages too – just cut them into smaller pieces.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the flour, sugar, milk powder, salt, yeast, paprika, and parsley. Give it a good mix to make sure everything is evenly distributed.
2. Gradually add the lukewarm water while kneading the mixture into a soft dough. If the dough is too sticky, add a little more flour, a tablespoon at a time.
3. Once the dough starts to come together, knead in the olive oil until it’s smooth and elastic. This takes about 5-7 minutes.
4. Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place for about an hour, or until it has doubled in size.
5. While the dough is rising, line a baking sheet with parchment paper. This will prevent the rolls from sticking.
6. Once the dough has risen, gently punch it down to release the air. Divide the dough into 18-20 equal balls.
7. Roll each ball into a rod shape, about 6-8 inches long. Wrap each dough strip around a mini sausage, sealing the edges tightly to enclose the sausage completely.
8. Arrange the sausage rolls on the prepared baking sheet, leaving a little space between each one. Sprinkle generously with sesame seeds.
9. Cover the rolls loosely and let them rest for about 30 minutes. During the last 10 minutes of resting, preheat your oven to 180°C (350°F).
10. Optional: For a beautiful golden finish, brush the tops of the rolls with a lightly beaten egg.
11. Bake for 20-25 minutes, or until the rolls are golden brown and the sausages are cooked through.
12. Let the sausage rolls cool on a wire rack before serving.

Expert Tips

• Don’t overknead the dough, or it will become tough.
• Make sure the sausages are fully cooked before serving.
• For extra flavour, brush the rolls with a little mustard before baking.
• If you don’t have sesame seeds, you can use poppy seeds or nigella seeds instead.

Variations

• Vegan Adaptation: Swap the sausages for plant-based sausages and use plant-based milk powder. You can also use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead of the egg wash.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right consistency. I’ve had good results with a blend containing rice flour, tapioca starch, and potato starch.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes to the dough along with the paprika.
• Festival Adaptations: These are fantastic for Christmas parties! You could even shape the dough into festive shapes. For Diwali, you could add a pinch of garam masala to the dough for a more Indian flavour.

Serving Suggestions

These sausage rolls are delicious on their own, but they’re even better with a side of chutney or tomato sauce. They’re also great with a fresh salad. My kids love them in their lunchboxes!

Storage Instructions

Leftover sausage rolls can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Reheat in the oven for best results.

FAQs

What type of flour is best for these sausage rolls?

All-purpose flour works perfectly! You can also use bread flour for a slightly chewier texture.

Can I make the dough ahead of time?

Yes, absolutely! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.

Can I freeze the unbaked sausage rolls?

Yes, you can! Arrange the unbaked rolls on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

What is the best way to ensure the sausage rolls are golden brown?

Brushing with an egg wash really helps! Also, make sure your oven is properly preheated.

Can I use different types of sausages?

Definitely! Feel free to experiment with different flavours. Pork, chicken, or even lamb sausages would all be delicious.

Enjoy baking (and eating!) these delightful sausage rolls. Let me know how they turn out in the comments below!