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Nigerian Sausage Roll

Nigerian Sausage Roll completes the beloved trio of Nigerian bakery savoury pastries alongside Meat Pie and Fish Roll. The Nigerian Sausage Roll uses a spiced beef or chicken sausage filling wrapped in a slightly flaky rough puff pastry and baked until golden and beautifully layered.

Nigerian Sausage Roll, Nigerian cooking

Ingredients

  • 4 big cups of plain flour
  • A big stick of cold butter, cut into small cubes — keep it very cold
  • 1 teaspoon of salt
  • Cold water — as needed
  • 1 egg beaten with milk — for egg wash FOR THE SAUSAGE FILLING:
  • A big piece of beef or chicken mince
  • 1 big onion, finely grated
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • 1 teaspoon of garlic powder
  • 2 seasoning cubes (Knorr), crushed to powder
  • 1 Atarodo, very finely minced
  • Salt to taste
  • A small egg — to bind the meat mixture

Method

  1. 01

    Making the Rough Puff Pastry. Sift flour and salt into a large bowl. Add the very cold butter cubes — do not rub in. Using a knife, cut the butter into the flour in a chopping motion until the butter pieces are roughly the size of peas. Add very cold water gradually, mixing with a knife, until the dough just comes together with visible butter pieces still throughout — this unevenness creates the layers. Wrap and refrigerate for 30 minutes.

  2. 02

    Making the Sausage Filling. Combine the raw mince with finely grated onion, curry, thyme, garlic powder, crushed seasoning cubes, minced Atarodo, salt and the binding egg. Mix very thoroughly with your hands until all seasonings are evenly distributed. The mixture should hold its shape when squeezed.

  3. 03

    Rolling and Filling. On a lightly floured surface, roll out the chilled pastry into a long rectangle. Cut into long strips approximately the width of 3 fingers. Place a sausage-shaped log of the meat filling along the length of each pastry strip. Roll the pastry around the filling, overlapping slightly. Press the seam firmly to seal. Cut into individual pieces of about 2 fingers length each.

  4. 04

    Egg Washing and Baking. Place on a greased baking tray seam-side down. Score the top of each piece 2 to 3 times with a sharp knife — this allows steam to escape and creates the characteristic Nigerian Sausage Roll appearance. Brush generously with egg wash. Bake in a very hot preheated oven for 20 to 25 minutes until deeply golden and the pastry is visibly layered and flaky.

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