Bell Pepper and Sausage Rolls – Sausage rolls my way :)

Hello my Dear Wonderful Readers!!

So guess what!! I finally baked bread today! It feels like ages since I baked some bread. In fact I have no intention of baking today. I wanted to make a simple paneer dish for dinner and post it on the blog but my son decided to sleep for a few hours during the day, which gave me some time to write this post. Keeping in mind the requests of many followers on Instagram and the blog, to take photographs of the procedure of making the bread too, I have take a few shots of that as well. I know its not the prettiest but I am getting there.

Now before I get to the recipe, I want to share a very fond memory that I have with sausage rolls. When I was around 6, my mum had just gone back to work and she would always be back home before I got back from school. But every time I came back home, I was sure there would be a special treat at home. Some time it would be these Sausage Rolls. Very often  Amma would make them at home, but some times she would buy them from my favourite bakery “Hot Breads”. I still remember the distinct blue and white lines under the logo and that smell of fresh baked bread! Ohh!! My Amma would also make bread at home. In fact last week she gave me a cake book that I remember reading when I was very small. Most of my birthday cakes where inspired from photos in that book. These memories are close to my heart. My mum is the best baker ever! In fact her oven broke down a few months ago, but that doesn’t stop her from baking at all. She can make the most fluffiest sponge cake even on an iron skillet!! haaa!

Ok so back to the recipe. Now this is my take on the famous sausage roll. I know that the original sausage roll does not have bell peppers but I wanted to give it my own twist and an excuse to add some vegetables in there 🙂 So here it is.

Ingredients for the bread :-

1. Bread Flour – 3 cups + 3 tbsp
2. Sugar – 2 tsp
3. Active Bakers Yeast – 2 tsp
4. Milk – 1 cup
5. Butter – 50 gms (melted and cooled)
6. Eggs – 2 + 1 for the egg wash
7. Salt – 1 tsp
8. Olive oil – 1 tsp

Instructions :-

1. In the bowl of your stand mixer combine half the four, sugar and yeast. Give it a good mix
2. Now add butter and two eggs and with a fork combine them
3. Next turn on your mixer on low and slowly add the milk
4. Finally add rest of the flour and crack up the speed to medium
5. Run the mixer for 5 mins
6. Finally add the salt and mix for another 3 mins
7. Grease a glass bowl with olive oil and place the dough in it. Cover with a warm cloth and keep the bowl in a warm place to rise.
8. Let the dough  sit for 2 hours or until it has doubled in size

Ingredients for the filling:-

1. Red Bell pepper – 1 – chopped to squares
2. Yellow Bell Pepper – 1 – chopped to squares
3. Garlic – 5 ( chopped fine )
4. Oregano – 1 tsp
5. Thyme – 1 tsp
6. Rose Mary – 1/2 tsp
7. Pepper – 1 tsp
8. Fresh Parsley – 1/2 cup
9. Salt according to taste
10. Chicken Sausages – 6
11. Oil – 3 tbsp

Instructions for the Filling :-

1. Heat oil in a pan
2. Once the oil is hot add the garlic and fry for a min on medium
3. Then add the sausages and fry for 5 mins ( just to start the cooking process)
4. Then add the Oregano, thyme, rosemary, pepper and salt
5. Give it a good mix and then add the peppers
6. Cover and cook for 3 mins and turn off the flame
7. Let the filling cool before you use it in the next step
8. Use the parsley just as it is, fresh over  the top of the cooked filling

 

Assembling the roll :-

1. Once the dough in doubles in size, punch it down with your fist
2. Then empty the dough onto a flour dusted surface
3. Roll the dough out to the shape of a log. Then using a pastry cutter or a sharp knife, divide the dough into 6 equal halves.
4. The roll out each individual pieces into 15 cm x 25 cm square pieces, leaving enough space in the centre for the filling (at least 6 cms)
5. Slash 5 -6 lines on each side of the rolled out piece (as shown in the photos)
6. Then add the filling into the centre of the rolled out dough. Make sure to sprinkle the fresh parsley over the filing
7. Then start from the top. Tuck the top most piece of dough on top of the filling, then alternatively cover on over the  other ( as shown in the photos). I start with the right, lift the pieces of dough from the right and over lap the filling and pull gently towards the centre and then towards the left. Then take the piece of the left and gently place over filling in the centre and then over to the right. After you do two of them it will become easier. Make sure to press the ends of the dough at the end or else they come out a little wonky when you bake them ( like some in the photos 😛 )
8. After you have done all of them, transfer them to a baking sheet lined with baking paper
9. Cover and let it sit for 20 mins
10. During this time, pre heat your oven to 200 C
11. Crack the last egg and beat it well
12. Then using a pastry brush, gently brush the tops of the rolls with the egg wash. This is what will give it that wonderful golden colour
13. Pop the baking tray into the oven and bake for 30 mins or until you the see the tops turn nice and golden brown
14. Once they are done baking, pull them out of the oven and let them cool in the baking tray for 10 mins
15. Then move them to a cooling rack and let them cool completely
16. If you wanna store them, wrap them in cotton cloth and then put them in an air tight container in the fridge

 

Serve these babies with ketchup or mayo or just like that!!