SOURDOUGH SAUSAGE ROLL

This recipe offers a very versatile savoury brioche that can be filled with a variety of ingredients.

Originally from Sicily, this is the base for the famous “rosticceria palermitana”.

Try it as an alternative to puff pastry for healthier sausage rolls, or with small chorizos or hot dogs. 

Make panzerotti by filling a circles of dough with tomato, ham and cheese, then folding them  it in half (a bit like a Cornish pasty).

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Ingredients

140g refreshed 50% hydration sourdough starter

25g caster sugar

50g butter

300g strong white flour

1 egg

100g milk

1 tsp salt

sausages or small chorizos

Method

In the morning refresh 100g of starter. This can be done later in the day as well, aim to have your starter ready for about 8pm.

At 8 pm, make the dough. In a planetary mixer dissolve the starter in the milk, the sugar and the egg. Use a k beater to start with.

Add the flour and work to a smooth and elastic dough. Then add the salt and the butter and work again.

Once the dough is wrapped around the k beater, change the beater to the hook and work the dough again until completely smooth and elastic.

Form a ball with the dough, cover it with a bowl turned upside down and let it rest for 1 to 2 hours.

Around 9 or 10 pm,  roll the dough into a rectangle and cut into stripes as wide as the sausage. 

Wrap the dough around the sausage or small chorizo, pressing the edges firmly to seal.

Lay the brioches on a buttered oven tray.

Insert the tray into a plastic food grade bag and leave it to prove overnight.

In the morning, bake the brioche in a preheated oven at 180C, for about 20 to 25 minutes.

Glaze with honey as soon as out of the oven.