Danish sausage rolls - Pølsehorn
This is a must-have for picnics and lunchboxes across Denmark. Forget the flaky pastry and British- style sausages – we like ours with wiener-style sausages wrapped in yeasty bread dough. I use Swedish ‘Prinskorv’ or wiener sausages, but you can use any good quality hotdog sausages.Add your preferred ketchup or mustard to these, if you fancy it (if your ketchup is to runny, add a smidge of tomato puree, yoo).Ideally these should be eaten on the same day they are made, but if stored, they should be kept in the fridge, though this will make them go stale quicker. Freezing is a good option if by chance you actually have any leftover.
Servings: 16 sausage rolls
Ingredients
- 25 grams fresh yeast or 13g active dried yeast - can be bought here or here
- 250 ml lukewarm water (35–37°C)
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1 teaspoon salt
- 400 - 500 grams white bread flour - can be bought here
- 100 grams plain yogurt
- 50 ml olive or rapeseed oil
- ½ egg (reserve the other half for brushing)
- 500 grams wiener style sausages, cut into sixteen 6–7 cmpieces - can be bought here
- good quality tomato ketchup or mustard (optional) - we have some lovely options here
- white sesame seeds to garnish
Instructions
- Put the fresh yeast and lukewarm water in the bowl of a stand mixer with a dough hook attached and mix until dissolved. If using active dried yeast, follow the instructions on the packet – usually whisk together the lukewarm liquid and yeast in a bowl and leave in a warm place for 15 minutes to activate and become frothy before using. Once activated, pour into the bowl of your stand mixer.
- Add the sugar and stir again. Mix the salt into the flour and then, while mixing at a medium speed, start to add the flour – around half of it – and mix until well combined. Add the yogurt, oil and egg and keep mixing. Add more flour slowly, stopping when you have a mixture that starts to let go of the sides of the bowl. This will take around 5 minutes and you might not need all the flour.
- Leave the dough to rise in a warm place, in a bowl covered with clingfilm/plastic wrap, for around 40 minutes or until doubled in size.
- Roll the dough out on a lightly floured work surface, then split into two equal balls. Roll the first ball out into a circle of around 30 cm/113/4 inches in diameter, then use a pizza cutter to divide the dough into 8 triangles. Brush each triangle with ketchup (mostly at the wide section, leaving the tip clear), then place a sausage piece at the thick end and roll up, like a croissant, with the sausage at the centre.
- Place on the prepared baking sheets with end of the fold underneath. Repeat for the rest of the sausages and dough. Leave the dough to rise for a final 20 minutes, then brush with beaten egg and scatter with sesame seeds.
- Preheat the oven to 180°C (350°F) Gas 4.
- Bake the sausage rolls in the preheated oven for around 15 minutes or until the dough is baked through and the rolls are golden.
- Makes 16 sausage rolls
Equipment
- 2 baking sheets, lined with non-stick baking parchment
Notes
From the book ScandiKitchen Midsommer by Bronte Aurell, photography by Pete Cassidy. Book available on Amazon or ScandiKitchen.
