Cradled Sausages🌭

This recipe is an adaptation of the Sausage roll which I used to bake and sell in the home-baked section of a local eatery. I used to make this every alternate day for a couple of years but surprisingly till today I never thought of changing the recipe. Now that I am a veteran of sorts ( strictly speaking only about my culinary journey, not to be confused otherwise ) I find myself being more daring to try out variations of age-old recipes.

This is a great snack for tea time for everyone and you can make it in miniature sizes.


With this dough you should get atleast 40 Sausage Rolls.

Active Dried Yeast – 1 tbsp
Sugar – 1tsp
Warm milk – 1 cup

Flour – 3 1/2 cups
Butter melted – 2 tbsp

Beaten egg – 1
Salt – 1 1/2 tsp

Sausage – 500 gms
Grated Parmesan cheese – 1 cup
Beaten Egg yolk – 1

Method :

Lightly fry the sausage in butter and keep aside.

Sprinkle yeast on the lukewarm milk, add sugar and leave it to prove for 10 mins. If using instant yeast mix everything together, you don’t need the yeast to prove beforehand.

Mix melted butter into flour, add beaten egg and yeast mixture. Cover with a wet cloth and leave it to rise for 30 minutes.

Punch down the dough and pinch small balls of dough. Flatten the dough in your palm sprinkle cheese and place a sausage in the middle, seal only the broader sides together. The sausage will look cradled in the dough.

Preheat oven to 200 C.

Place the cradled sausages on a greased baking tray, cover with a wet cloth for 15 mins. Give an egg yolk wash. Bake for 20 mins until golden in color. Serve warm.

Add a pinch of love :

After you flatten the small ball of dough, using a knife make incisions on either end, taking care to leave 2 cms of the dough intact in the center. Place the grated cheese in the center and the sausage over it. Braid the dough from either side to make a lovely woven pattern. Place on a greased baking dish, give an egg yolk wash and bake for 20 mins. On taking it out of the oven, brush with melted butter, and serve warm