Leading up to Christmas there were various foods that we were going to miss out on. Where we could we found alternatives and a few things involved trying to make them at home with the ingredients we could find. One of these was sausage rolls. Here in Denmark they are often called Polsehorn and are dough wrapped around the sausage rather than puff pastry.
After discussing it in one of the expats groups over on Facebook, when we made our second lot recently, I snapped photos and set about writing down what we did so others can join in too.
I have included links to the products we used when making ours but they are available at different supermarkets too.
- Medister Pølse (We used the Julemedisterpølse from Rema1000 for our Christmas ones but the normal Medister Pølse works great too. If you’re in the UK or can only get normal sausages these work too. The pack this comes in is 500g)
- Butterdej or Ready Roll Puff Pastry (You can make you’re own if you’re so inclined but we go with ready roll – it’s a lot easier!)
- Ribgele (or your chosen jam – this is Red Currant Jam but Cranberry Sauce would work great if you have some leftover from Christmas).
- Egg or Milk (if you want to brush it over them before cooking but we didn’t bother with that bit!)
- Cut open the end of the sausage and squeeze out the sausage meat – you’ll find that the Medister Pølse is too thick if you try to use it as it is within the pastry.
- Open your pastry and unroll it onto a baking tray. Using a knife or the back of a dessert spoon spread out the Ribsgele (or Cranberry Sauce etc) across the pastry. You want it evenly spread but not too thick.
- Next you’re going to equally split the meat into two rows across your pastry. You’re going to want to make sure it’s not too thick so that you can wrap the pastry around it.
- When ready, cut the pastry across the middle, then fold one side over the sausage meat followed by the other side. Then turn it so that your join is on top (this will help the filling not to escape once it starts cooking (I learn this from getting it wrong!)
- Once you’ve rolled it over so that the join is at the bottom, cut your big sausage roll into 4 equal sections – if you want to go for smaller sausages cut into eighths. You might find squashing down the ends helps to keep the filling in too.
- Cut two slits into the top to let the hot air out or poke a fork into the top of each of them. If you want to, you can brush with egg or milk at this point. I prepared them on the paper the pastry comes wrapped in, then moved them to a new sheet of baking paper on a baking tray before putting them into the oven.
- Put into the oven at 200C (fan oven) for 30 minutes. It might be a case of keeping an eye on them depending on your oven.
Once they have finished cooking, remove them from the oven and either enjoy hot or cold.