Wednesday, May 14, 2014

Pigs in blankets... or sausage rolls!

I made those good few times already. I prefer that version over store bought one - which is very greasy and made from kind of french pastry. This version, which is Nigela Lawson's recipe from "Nigela bites" cook book, is more of a roll dough, but is surprisingly very light. Addition of the cheddar cheese (which I always add way more than in the recipe) gives it a nice taste and goes so well with that sausage. Pigs in blankets are a hit with my two little girls, who of course(!) eat it with ketchup, but they eat it with pleasure :) Hope you'll try this version of so popular sausage roll - either for your family lunch or a party, as a fantastic finger food, which won't leave your guests with greasy fingers!

How to make it...
- 375 g plain flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 50 g grated cheddar cheese (original recipe calls for only 25 g)
-  250 ml full fat milk
- 1 egg
- 3 tablespoons oil (like sunflower)
- mini sausages (about 40)

Preheat your oven to 220 C. In a big bowl mix all the dry ingredients together - flour, baking powder, salt and cheese. In a jug beat together milk, oil and the egg. Pour the liquid into the dry ingredients and mix well - if the dough is too soft or too dry add either more milk or more flour (I had to do the latter). You should aim for soft dough but not sticky. Flour your work top and roll the pastry as thin as you like. Cut little rectangular shapes - width of your sausages - and roll each sausage in the piece of dough. Place your sausage rolls on greased baking tray and brush with some beaten egg. Bake for about 15 minutes, until golden brown. Cool a little before serving, but they're also great completely cold.


You may also like:

Aromatic pork belly hot pot

Black pudding Spanish way


  1. I made the recipe the first time following Nigella's instructions with 25g cheddar - I completely agree with you - needs more. This time I am using 50g. Perhaps if it was a very strong cheese wouldn't need so much but the north american cheese isn't particularly strong (after farmhouse cheddars).

    1. I'm always using cheddar cheese, which isn't that strong either, but I found that not only the taste is better with a bigger amount of cheese, but also the texture of the dugh and the final sausage roll.
      Smacznego, Anula.


Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.