Wednesday, April 14, 2010

迷迭香肠卷 Rosemary Sausage Roll

Rosemary Sausage Roll (make 3 XL sausage rolls)


Ingredients (Dough):

2 cups plain flour
1 tbsp caster sugar
1 tsp salt
1/2 tsp vanilla extract
1 sachet yeast (7g)
2/3 cup luke warm water

Ingredients (A):

Teriyaki sauce

Other ingredients:

3 sausages
Black pepper
Dried rosemary


1. Combine ingredients (Dough). Leave to expand for at least 1 hour in a cool, quiet and dark area.
2. Combine ingredients (A) to form a thick paste. Rub paste onto the sausages and leave to marinate for 1 hour.
3. Preheat oven to 180C. Prepare a baking tray lined with baking paper, lightly brushed with some olive oil.
4. Prepare a flat surface, lightly dusted with flour.
5. Remove a tennis ball-sized amount of dough, punch down on flat surface, before stretching it into a long roll.
6. Wrap the sausage around with the long roll.
7. Brush the surface with olive oil.
8. Sprinkle some black pepper and dried rosemary onto the surface.
9. Bake for 30 minutes. Brush the surface with olive oil or butter every 10 minutes.



孤傲的王子 said...

wow, look so pandai, know do bread lo... :)

Colin Woon said...

I love this kind of sausage roll when I was in Malaysia but I don't think they have rosemary though. Hmmm...rosemary will make it so much better!

mia said...

Thanks 孤傲王子!我也刚学不久~

Colin, I like sausage roll from Malaysia as well, but haven't had it for years until recently Alex bought one to try in Hong Kong! I made this to reward him as well as for his father to taste.

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