Nigerian Sausage Roll

Instructions

Crumble the sausages into a bowl with your fingers and mix in the nutmeg, the seasoning cubes and any other seasonings you like. For a smooth filling, blend the mixture to a paste with a hand blender, then set it aside.

Sift the flour, baking powder and salt into a large bowl and mix well. Cut the margarine into small pieces, add it to the flour and rub it in with your fingertips until the mixture looks like crumbs.

Stir in cold water a little at a time until the mixture comes together as a stiff ball of dough. It needs only a modest amount of water. Cover the dough and rest it for 10 minutes, then knead until smooth.

Preheat the oven to 180°C (350°F). Grease an oven tray, dust it with flour and tip out the excess so the rolls will not stick. Beat an egg in a small bowl and set it aside.

Roll the dough out to 3mm thick and trim the edges with a knife to make a large rectangle. Keep the offcuts. Brush the rectangle with a thin layer of beaten egg.

Spoon the sausage filling along one long edge of the rectangle in a log, thick enough that the dough can fold over it with some overlap. Fold the dough over the filling and press the overlap down to seal it, like an envelope flap. Cut the log into rolls of the length you want.

Roll out the leftover dough and repeat the filling, folding and cutting until the dough and filling are used up. Place all the rolls on the prepared tray and brush them with beaten egg.

Bake in the preheated oven until golden brown, which takes 30 to 40 minutes depending on the dough thickness and your oven. Serve hot.