I love savory snacks and it was about time I developed a recipe for a new sausage roll flavor. My Dutch Indonesian sausage rolls are quite a hit and I thought I’d try my hand at developing a Chinese version inspired by cha siu. The charred flavor isn’t really there, but I think I was able to approach the taste as closely as possible.
Folding the char siu sausage rolls
Cut the puff pastry in half along the long side, so that you get 2 long strips of puff pastry. Divide the seasoned sausage meat over the puff pastry. Slightly below the center of the strips, as in the photo below. Wet the top edge of the puff pastry with water.
Fold the bottom edge of the dough against the sausage meat and fold the top side over it. Press gently. See the photo below.
Use a sharp knife and cut into small sausage rolls about 4 cm wide. Place them on a baking tray lined with baking parchment.
Brush with beaten egg and sprinkle sesame seeds on top. Then bake in the middle of the oven until golden brown.
- Cutting board
- Chef’s knife
- Garlic press
- Large bowl
- Small bowl
- Pastry brush
- Kitchen scales
Can you prepare the char siu sausage rolls in advance?
If you do not eat the sausage rolls immediately, you can let them cool to room temperature and store them in an airtight container in the refrigerator. To reheat, put them in the middle of the oven at 175C for about 15 minutes.
- 400g sausage meat
- 1-2 cloves garlic, crushed or finely chopped
- 1 Tbsp light brown sugar
- 1 Tbsp honey
- 1 Tbsp rice wine or dry sherry
- 2 tsp hoisin sauce
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/8 tsp Chinese 5 spice powder
- 40g panko breadcrumbs
- 1 roll of fresh puff pastry, 24cmx40cm
- White and black sesame seeds
- 1 egg
- Pinch of salt
Preheat the oven to 200C .
Cover a baking tray with baking paper.
Remove the sausage meat from the casing and place in a large bowl. Then add 1 clove of crushed garlic , 1 tablespoon of light brown sugar , 1 tablespoon of honey , 1 tablespoon of Chinese rice wine , 2 teaspoons of hoisin sauce , 1 teaspoon of light soy sauce , 1 teaspoon of dark soy sauce , 1/8 teaspoon of Chinese 5 spice powder and 40 grams of panko . Mix thoroughly so all the flavors are well distributed throughout the meat.
Remove the puff pastry from the refrigerator. The packaging will mention how long it takes to come to temperature.
Unroll the dough and fold the dough in half lengthwise. Unfold the dough again. You will now see a line running across the center of the dough. Cut the dough in half along this line to make 2 long strips.
Divide the meat into 2 portions and knead it together slightly. Spread the meat in a long strip slightly below the center of the puff pastry strips. Press the bottom edge of the dough against the meat, wet the top edge with a brush and some water . Fold the top edge over the meat and press gently.
Cut the sausage rolls with a sharp knife into pieces about 4 cm wide. Wipe the blade every now and then to keep the edges clean. Place the sausage rolls on the baking sheet, leaving as much space as possible between them.
Beat an egg with a pinch of salt. Brush the char siu sausage rolls with a thin layer of egg and sprinkle with sesame seeds.
Bake in the middle of the oven for 20-25 minutes until golden brown. Let cool slightly and serve warm.
These char siu sausage rolls pack a lot of flavor and don't really need a sauce, but they pair nicely with sriracha or hoisin sauce.
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