How to prepare the best sausage roll (food of the year)

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 Sausage roll is one of the most popular demanded snacks all over the with some of its eaters preferring pork while others flavoring beef in this article we will be showing  you the beef process though this process can also be to produce pork sausage roll.
 INGREDIENTS
1 BATCH





SAUSAGE ROLL FILLING
 BEEF SATIS SATIS
1KG


SAUSAGE ROLL SPICE
0.020KG


VEGETABLE OIL
0.100KG


EGG
1EA






 SAUSAGE ROLL DOUGH
FLOUR
1KG


MARGARINE
0.400KG


SALT
0.002KG


MAGGI
0.011KG


WATER
0.324KG


EGG (for egg washing)
1EA



SAUSAGE ROLL PROCEDURE
                        A. Making of the filling
                        1. Add the beef Satis and Sausage roll spice together, mix for 2 minutes until well mixed
                        2. Add egg and mix very well for 1 minute
                        3. Add vegetable oil and mix properly until all ingredients are well mixed


                        B. Molding the dough
                        1. Combine the dry ingredients (Flour, Maggi and Salt) together in a bowl and mix for 2 minutes
                        2. Add margarine, and mix for 5 minutes into a crumbly texture using the hand
                        3. Add water GRADUALLY until a dough is formed
                        4. Allow the dough to rest for at least 5 minutes before portioning
                        5. Portion the dough into 60g
                        6. Flatten the dough, and using a ruler, measure 14cm across the width and trim off the edges to form an Octagonal (8-sided) shape
                        7. Add the filling and roll up, ensuring that there is no excess filling sticking out of the dough edges
                        8. Egg wash the edge of dough to seal the sausage
                        9. Place on a tray and refrigerate for preservation

                        C. Baking the sausage roll


1. Egg wash the sausage roll before baking in the oven
2. Bake at 1500C -1750C for 25 to 35 minutes (as considered suitable) according to the type of oven.
3. Allow to cool (270C -300C) before distribution

NOTE: the recipe for the spice is
¼ tsp grated nutmeg
¼ tsp paprika powder
¼ tsp  5 spice mix
½ tsp sea salt
Black pepper (20 turns with our mil)
Pound all spice/piment berries (using pestle and mortar to grind)


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