You have to have one recipe that is practically as easy as ordering pizza, after all. This is mine.
Video: How to Make Sausage Rolls
What Kind of Dough to Use for Sausage Rolls
Most neighborhood pizza restaurants are happy to sell you freshly made dough, so ask for a ball along with your pizza the next time you’re there. You can also look for balls of dough in the refrigerated sections at the grocery store, or if you have time, make your own. If you’re smart, send one of the teens with a driver’s license out to buy the sausages and dough. That will really cut your work in half.
How to Make Sausage Rolls
Keep the dough in the fridge until you are ready to use it—cold dough rolls and cuts more easily than warm dough for this recipe. To make the sausage rolls, roll out the dough and cut it into strips. One by one, wrap the strips around the sausages, tucking the last bit under the packet so it doesn’t unravel. The sausage links go into the dough fully cooked.
Make It a Meal
The rolls cook quickly, but there’s just enough time to toss together a salad to go alongside. Call them sausage rolls or pigs in a blanket, either way they’re a fun weeknight meal. They’re also absolutely perfect for a potluck party or Game Day buffet. You’ll need some pickles to serve alongside and yellow or brown ballpark-style mustard for dipping. I can tell you from personal experience that Dijon mustard doesn’t fly with most teens— grown-ups will probably like it, though!
Make-Ahead Tips for Sausage Rolls
You can make and cut the sausage links in advance, but I recommend using the dough the same day you buy it so it doesn’t over-proof.
Storing and Freezing Sausage Rolls
If you decide not to make the sausage rolls right away (or if you want to plan ahead for dinner emergencies), then pat the dough out on a foil-lined baking sheet, cover it securely, and freeze. The day you want to make the sausage rolls, place the frozen dough in the fridge to thaw for a few hours, or place on the counter at room temperature if you need it more quickly.
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Slide the pan under the broiler and cook for 4 minutes per a side, or until the sausages are cooked through (about 8 minutes total). Let the sausages cool on a plate lined with paper towels. Cut the sausages into 16 even pieces (each sausage pieces will be roughly 1 1/2 to 2-inches long). Cut 16 strips horizontally. Aim for 1/4-inch wide strips, but since this is a yeasted dough, it will spring back somewhat as you cut it. You may have a little dough left over at the end, but you’ll likely end up using most it. (Brush any extra strips with butter and garlic, and fold into garlic knots! Bake them alongside the sausage rolls until puffed and golden.) Remove from the oven to cool 5 minutes. Serve with mustard and pickles.
