Chinese Sausage Rolls Recipes

CHINESE SAUSAGE BUNS (LOP CHEUNG BAO)

Steps:

• In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast "blooms" and foams (about 15 minutes). Stir in 1 tablespoon oil and set aside.
• Whisk together the flour, cornstarch, salt, and baking soda in a medium-sized bowl, and stir in the yeast mixture using a spatula. After the dry and wet ingredients are incorporated, knead the dough with your hands (or in your mixer) until the dough becomes smooth and soft. If the dough looks sticky, add a bit more flour 1 tablespoon at a time, and continue kneading until the dough is smooth and soft. The dough should be soft, but not sticky.
• Coat the dough with 1 teaspoon of oil and cover with plastic wrap. Let the dough proof at room temperature until it has doubled in size (about 1 hour).
• While the dough is proofing, prepare your steaming device/setup of choice. (Check our Chinese cooking tools page for steamer setup options using a steamer rack in a wok or a multi-level metal steamer, both of which we use regularly in our kitchen.) Place the lop cheung (Chinese sausages) on a heatproof plate and steam for 10 minutes. Let cool.
• For this recipe, we called for a whole lop cheung in each bun, but if you feel this is too much, just split them lengthwise after they've steamed and cooled and use half a chinese sausage for each bun!
• After the dough is finished proofing, punch the dough down and knead it for a few minutes to get rid of all the air bubbles. Portion the dough into 10 equal balls and shape each ball into a long strip, measuring 10 inches long. Wrap each length of dough around one lop cheung so the dough overlaps. Tuck in the loose ends. This is the same method used in our recipe for Chinese Hot Dog Buns.
• Place each bun on one of your prepared rectangles of parchment paper, and place the buns into your steamer. Cover with a damp kitchen towel to keep the dough from drying out, and let rest for 20 minutes.
• Place the buns in the steamer with 1½ inches of cold water, and turn the heat on high. Once you can see steam coming out, turn the heat down to medium, and let the buns steam for another 10 minutes until they have expanded in size.
• Remove the steamer from the stove. Let the buns rest inside the steamer for 5 minutes--do not remove the cover. This is an important step, because if you remove the cover too early, the buns will collapse and lose their fluffy shape!
• After those five minutes have elapsed, transfer the buns to a plate and serve warm!
• These Chinese sausage buns freeze and reheat really nicely. Make sure you steam the buns and let them cool completely before freezing. Reheat by placing the frozen buns into a steamer, and steaming for about 10 minutes.

MARK'S ENGLISH SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
• Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

CHEF JOHN'S SAUSAGE ROLLS

Steps:

• Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
• Whisk egg with water to make the egg wash.
• Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
• Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
• Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
• Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

CHINESE HOT DOG

Steps:

• Pour 1 cup of water, 1 tablespoon of yeast, 2 tablespoon of sugar and 1/3 cup of vegetable oil into the mixer. Then, mix it a little bit, cover the lid and wait for 5 minutes.
• At the same time, in the mixing bowl add 3 cups of bread flour, 1.5 teaspoons of salt, 2 tablespoons of sugar, 1/2 tablespoon of vital wheat gluten, 1/2 tablespoon of dough enhancer and mix it well.
• After that, turn on the mixer in the lowest setting and slowly add the flour mixture from step 2. Then, cover the lid and change to higher setting (3) for 2-3 minutes until the dough is well mixed.
• Take the dough out and put it in a big bowl. Cover it with a wet paper towel or damp cloth for 45 minutes to an hour.
• Dough size rise in double
• Divide the dough evenly into 12 pieces
• Roll the dough like a rope, long and the ends are less thicker than the middle
• Wrap the dough around the hot dog
• Then, put them on a cookie sheet with parchment paper. Cover with a damp cloth and wait for 30 minutes.
• While you are waiting, beat an egg in a bowl.
• After 30 minutes, brush beaten egg on top of the hot dog buns.
• Preheat oven at 375 F and bake for 15-18 minutes until it's golden brown.

CHINESE SAUSAGE ROLLS RECIPE

Steps:

• Pastry-.
• Sift the flour and baking powder on to a working surface and make a well in the center.
• Cream the oil and sugar with the warm water, then pour into the well.
• Gradually work in the flour and mix into a soft dough.
• Knead until a smooth dough is formed.
• Cover with a damp cloth and set aside for 50 minutes.
• Turn the dough on to a lightly floured table and roll out into a 0.
• 6cm thick rectangle.
• Cut the rectangle into 1.
• 2cm X 20cm strips.
• Filling-.
• Wash and halve the Chinese sausages lengthwise.
• Cut into 7.
• 5cm lengths Using a strip of dough, make a spiral around a piece of Chinese sausages.
• Put each roll on a sheet of oblong paper, then arrange in a steamer.
• To Complete-.
• Bring half a wok of water to the boil over high heat and sit the steamer in the wok.
• over tightly with the lid and steam the Chinese sausage rolls over high heat for 12 minutes.
• Remove and serve hot.