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Sausage Roll

Also known as Sausage Roll (Nigerian Style)

The Nigerian Sausage Roll is one of the most ubiquitous bakery items in the country, sold in every pastry shop, supermarket and school canteen from Lagos to Maiduguri. Unlike its British counterpart, the Nigerian version features a highly spiced, locally-seasoned minced meat filling wrapped in a light, flaky shortcrust pastry and baked (or sometimes fried) to golden perfection.

Sausage Roll, Nigerian cooking

Ingredients

  • 3 cups of plain flour
  • a big handful of margarine or butter (cold)
  • 1 egg, beaten
  • 1/2 teaspoon of salt
  • Cold water as needed FOR THE MEAT FILLING:
  • a big piece of minced beef or chicken
  • 1 medium onion, finely grated
  • 2 Atarodo, finely blended
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • 1 cube of Knorr, crumbled
  • Salt to taste
  • 1 tablespoon of vegetable oil
  • 1 egg, beaten (for egg wash)

Method

  1. 01

    Preparing the Filling. Heat 1 tablespoon of oil in a pan over medium heat. Add grated onion and blended Atarodo. Fry for 3 minutes. Add the minced meat, breaking up any lumps. Add curry, thyme, crumbled seasoning cube and salt. Cook for 10 to 12 minutes, stirring frequently, until the meat is fully cooked and dry. Allow to cool completely.

  2. 02

    Making the Pastry. Sift flour and salt. Rub cold margarine into the flour until the mixture resembles fine crumbs. Add beaten egg and just enough cold water to bring it together into a firm, smooth dough. Do not overwork. Chill for 20 minutes.

  3. 03

    Rolling. On a floured surface, roll the pastry into a large rectangle approximately 3 mm thick. Cut into strips about the width of a hand wide.

  4. 04

    Filling & Rolling. Spoon a line of cooled meat filling along the centre of each pastry strip. Fold the pastry over the filling and press the edges firmly together to seal. Roll gently to neaten. Cut into individual rolls approximately 8 to about the length of a finger long. Arrange on a greased baking tray.

  5. 05

    Egg Washing & Baking. Brush each roll generously with beaten egg — this gives the characteristic golden-brown gloss. Bake in a preheated oven at hot oven heat for 25 to 30 minutes until golden and cooked through.

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