Danish sausage rolls

This post is also available in: Dansk

Delicious airy sausage rolls.. Yes, please! Danish sausage rolls should be soft, have an airy dough, and a sausage that tastes great. This recipe is for the softest, and most airy sausage rolls you can imagine is the family’s favorite. They are very good for freezing, and the kids love to bring them as a little delicious surprise in the lunch boxSo if you’re looking for the recipe for the perfect danish sausage rolls, read along here!

Fluffy sausage rolls - Recipe for delicious and soft sausage rolls for packed lunch or easy dinner

The best sausage rolls for the lunch box

We have 2 children in kindergarten, and that of course means packed lunches every day. Then it is nice with a little variety, otherwise, you can quickly get tired of the same rye bread sandwiches every day. And here’s the airy sausage rolls is just a winner. They’re also fine to freeze– and they can stay three- to four days in the fridge.

We usually make a double portion, kids always want a taste when they are just freshly baked, so it is good that there is a little extra that can go in the freezer.

How to make soft fluffy danish sausage rolls?

The first time you make these soft sausage rolls, it might not seem that easy. However, the recipe will soon be well known for you. Most of the ingredients are something most of us already have in the kitchen The only thing that stands out is the baking enzyme, you can skip it, but it just gives this little extra to the dough.

  • Flour. All-purpose flour, preferably high in protein.
  • Sugar. It should be used to help the yeast.
  • Baking enzyme, (ad link) may be omitted, contributes to a better rise
  • Salt.
  • Eggs.
  • Milk. Either whole milk or semi-skimmed milk.
  • Yeast. Here you can use dry yeast.
  • Butter. Because butter is good! And the dough becomes more soft and delicious.
  • Sausages. It’s the sausages that give the taste, find the ones you like best.

I would definitely recommend that the dough for these sausage rolls is kneaded on a machine because it has to be kneaded for a long time. The dry ingredients for the dough are mixed in the bowl of a mixer. While stirring, add the mixture of eggs, milk and yeast to the bowl. The dough is lightly kneaded before adding the soft butter.

The dough is then kneaded until it starts to release the bowl. Then raise the dough to double the size. After the dough has raised, it is divided into 16 equal portions. Let the dough pieces rest and raise about 10 minutes before making the sausage rolls.

Each dough lump is rolled out into a sausage about 20 cm long. Roll the dough around on a sausage and place on a baking sheet with baking paper. Now the sausage rolls have to double in size. They are then brushed with a mixture of eggs and milk. You can also sprinkle them with sesame if you like.

Now bake the sausage rolls in a preheated oven at 190 degrees celcious for 13 – 15 minutes, or until golden and delicious. Serve them immediately, or freeze them for later.

For the drive or just as a snack

The last times we’ve been on holiday or on longer drives, we’ve brought sausage rolls, just to help the worst hunger along the way. It’s easy if they’re already in the freezer. Then there’s always just a portion of sausage rolls you can thaw and take along.

Airy danish sausage rolls recipe

Here comes our recipe for the best sausage rolls in the world! Soft and airy sausage rolls, for the lunch, otherwise just like a delicious afternoon snack for the kids playing in the garden. I hope you will want to try the recipe, you will not regret it!

Fluffy sausage rolls - Recipe for delicious and soft sausage rolls for packed lunch or easy dinner
0 from 0 votes

Danish sausage rolls recipe

Easy recipe for airy sausage rolls
Opskrift lavet af: Rasmus Juul Møller
Print Recipe Pin
Prep Time 30 mins
Cook Time 15 mins
Raising 2 hrs 15 mins
Total Time 3 hrs
Course Lunch
Cuisine Danish
Servings 16 pieces
Kalorier 237 kcal

Ingredients

  • 300 g flour
  • 10 g sugar
  • 2.5 g baking enzyme, (advertising link), can be omitted, contributes to a better raising
  • 6 g salt
  • 40 g eggs, corresponds to approx. 1 egg
  • 185 g skim milk, can be replaced by whole milk
  • 25 g yeast, or 6 g. Dry yeast. If using dry yeast, mix it into the flour
  • 50 g butter, soft
  • 8 sausages, divided into 2

FOR BRUSHING:

  • 1 egg yolk
  • 0.5 dl milk

Instructions

  • Mix flour, sugar, baking enzyme and salt in a bowl. I would recommend using a mixer for this dough as it needs to be kneaded for a long time.
  • Beat an egg in another bowl and whisk it together with the milk. Stir the yeast into the egg / milk.
  • Put the mixture of flour, sugar and salt in a mixer. Now add the mixture of eggs and milk and stir the dough for approx. 5 minutes. After 5 minutes, add the soft butter and knead the dough for another 15 – 25 minutes, depending on the food processor and how it is kneaded.
  • The dough should be completely smooth and release the bowl before it is ready.
  • Put the dough into a bowl greased with a little butter. Cover it and let it rise to double size. It is a wet dough, so it may well take some time. Approx. 1 – 1 1/2 hours
  • Sprinkle some flour on the table, take out the dough and divide it into 16 equal portions. Shape it into buns. Cover them and let them rest for approx. 10 minutes.
  • Now roll out each bun into a sausage of approx. 20 cm. Then roll the dough sausage around each sausage and place it on a baking sheet with parchment paper with the assembly facing down.
  • When all the sausage horns are low, they are covered and they must now rise to almost double size.
  • Preheat the oven to 200 degrees. Place a frying pan in the bottom of the oven so you can make a little steam while baking.
  • When the sausage horns are raised, they must be brushed. Beat the egg and beat it together with milk, brush all the sausage horns with the mixture.
  • Place the baking tray in the middle of the preheated oven. Come 1/2 dl. water in the frying pan so that there is steam and close the oven.
  • Now the sausage horns must bake for 13 – 15 minutes or until they are golden and delicious.
  • Serve them hot or freeze them for later. They can also stay in the fridge for 3 -4 days.

Nutrition

Serving: 1pieceKalorier: 237kcalKulhydrater: 16gProtein: 9gFedt: 15gMættet fedt: 6gKolesterol: 59mgNatrium: 449mgKalium: 160mgFibre: 1gSukker: 1gA-vitamin: 168IUC-vitamin: 1mgCalcium: 28mgJern: 1mg
Vilkår for beregning af ernæringsdata
KEYWORDS / SØGEORD Danish sausage rolls, Lunch box, Lunch ideas, Pølsehorn
Har du prøvet opskriften?Tag os med @madformadelskere og brug #madformadelskere

If you want to try another exciting and delicious recipe for sausage rolls, try sausage rolls with the tangzhong method.

Tips and tricks for airy danish sausage rolls

  • Make sure the dough is kneaded sufficiently. If necessary, use the gluten test to see if you are there yet.
  • Try to sprinkle it with sesame seeds when they are brushed, it also gives a nice taste.
  • Make them and freeze them,and there’s always a delicious snack ready.
  • Be sure to heat the oven well in advance.
  • Try to make the sausage rolls with different kinds of sausages. Try brunch sausages or small chorizo sausages, it’s always good with a little variety.

How do you like the recipe?

Have you tried this recipe? We’d love to hear what you think of it. Leave a comment, give a star review on the recipe and share your photo on Instagram with #madformadelskere – We love seeing your dishes ❤️

Also sign up for our Facebook group where you can show pictures of the delicious food you make! You can find the Facebook group here

Thanks for reading

Leave a Reply

Your email address will not be published. Required fields are marked *

Opskriftsvurdering




Mad for madelskere - Good familiy food every day

Hello.. Welcome!

Behind Food for Food lovers is a small family living in Southern Jutland. The family consists of mother Tina, father Rasmus, Johannes is 5 years old and Ellen is 4 years old. The Lasse family dog ​​is also present when tasting the dishes.

Related posts