Nigerian Sausage Rolls
Nigeria
Rédacteur en chef
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The sausage roll is British in origin, and in Nigeria it became something with its own identity. Anyone who grew up in Nigeria in the 1990s knows it as gala, the commercial brand sold by vendors weaving between cars in traffic, and the pairing of a gala with a bottle of La Casera soft drink is one of the most recognisable snack combinations in the country. That is what this recipe reproduces at home. The pastry is a short, rubbed-in dough rather than a laminated puff, which is the same base used for Nigerian meat pie and chicken pie and which gives a sturdier, less flaky roll than a British bakery version. That sturdiness is a practical virtue for something meant to be eaten in a car. The filling is plain by design: ground pork with black pepper, nutmeg, salt and garlic or dried coriander. Nutmeg is the seasoning that reads as characteristic here, and it appears in the Nigerian meat pie tradition as well. The source is emphatic about two things, using cold butter and not overworking the dough, both of which matter for a rubbed-in pastry, where warmth and handling turn a crumbly texture into a tough one.
Combine the pork, black pepper, minced garlic or dried coriander, salt and ground nutmeg with a food processor or fork. Set aside.
In a large bowl, mix the plain flour, baking powder, salt and sugar.
Add the cold butter and rub it in thoroughly with your hands until the mixture resembles breadcrumbs.
Add the cold water in small increments, mixing well, until you have a non-sticky dough. Turn onto a lightly floured surface and knead for a couple of minutes. Do not overwork it. Rest the dough for about 30 minutes.
Break and whisk the egg for the egg wash and set aside.
Preheat the oven to 200°C.
Take the rested dough, place it on a lightly floured surface and divide it. Roll each portion into a rectangle of the thickness you prefer.
Place the sausage meat on the dough, fold over and seal with egg wash using a pastry brush. Repeat until the dough is used up.
Place the rolls on a baking tray lined with parchment or foil. Make a few holes or cuts in the top with a fork or knife and brush with the beaten egg.
Bake at 200°C for about 25 minutes, or until golden brown.
10 avis
Missing back home so much so I made these today. Couldn't find good sausage rolls anywhere here in LA so I bought ground pork from Trader Joes and added the nutmeg and garlic as stated. The dough rubbed down to breadcrumbs easily with the cold butter. Tastes just like petrol station snacks back in SA, so lekker.
A Nigerian friend passed this recipe on to me, and I had to trek down to the Afro-Caribbean shop on Spital Hill here in Sheffield just to find the proper nutmeg and spices for the meat. You're spot on about rubbing in the cold butter for the dough, it turned out brilliantly flaky. My South African colleague tried one and said the exact same thing about garage forecourt snacks!
Reminds me so much of sausage roll back home in Lagos, especially that distinct nutmeg scent in the meat filling. Sourced the ground pork at Kroger here in Atlanta and it worked nicely. Just make sure the water you mix into the flour is ice cold o, otherwise pastry will not be flaky. E sweet well well.
Chale, that ice cold water tip is true paa! But pork? Herh Emeka, back home we mostly use beef for the meat filling oo, though here in the US we all improvise at the supermarket. That nutmeg scent is the real secret though.
Flavor was alright but 25 minutes cook time was not enough in my oven. Meat was still slightly pink in the center so I had to put them back in for another 10 mins. Also 15 tablespoons of water made my dough way too wet, abeg stick to around 8 or 9 unless your flour is super dry.
Yewande, you are so right about that water o. Standard All-Purpose flour here in the US really does not need 15 tablespoons, it just turns the dough into a sticky mess. I always stop around 8 or 9 tablespoons first. Good thing you checked the meat center before eating sha!
Used my Stork butter straight from the fridge for the dough to keep it cold. The 1/2 teaspoon of ground nutmeg gives the pork filling that authentic bakery aroma. My husband ate four of them straight off the baking tray, lekker snack for watching the rugby.
Herh, four at once? Chale, your husband didn't even wait for them to cool down oo! That nutmeg trick is the real secret paa, my grandmother always puts it in the filling for that exact bakery smell. Over here in Ghana we mostly use beef for sausage rolls, but pork with nutmeg sounds very nice for watching match.
Made a double batch while waiting to light the braai fire yesterday. Dough was a bit sticky at first so I added less than the 15 tablespoons cold water, maybe around 10 or 11. Baie lekker flavor with the nutmeg and black pepper in the minced pork. Will leave them in the oven five minutes longer next time to get the bottom extra crispy.
Chale, you did well to reduce that water oo, 15 tablespoons is way too much for warm weather paa. But herh, nutmeg and black pepper in the minced meat? That spice mix is actually pure Ghanaian meat pie style! My grandmama would tell you the Nigerians borrowed that from us. Good idea on keeping them in the oven longer for that crispy bottom, that is the best part.