Goan Sausage Rolls are baked buns stuffed with the unique Goan Pork Chorizo or Choris as locally called in Goa. Every Goan household whether in Goa or anywhere in the world, will try and stock their homes with the Choris that is so versatile. It is boiled with potatoes and onions and used as a quick fix side at lunch or dinner or boiled and stuffed in Pao for an anytime snack. We also make a pulao (click here) or a chilly fry (yet to be posted) or even a simple curry (click here) using the Choris. The best part about the Choris is that it can be stored in a cool, dry place for a long time and in the deep freezer for almost eternity 🙂 (It won’t last so long though)
Coming back to the Goan Sausage Rolls, the stuffing is of course the choris boiled with some onions and then stuffed in some dough, which we then bake. The dough is the important part of the roll because we want our bun to be a bit dense so that it can withhold most of the goodness that oozes out of the choris. You need to try your hand at it. It’s super easy especially with the detailed steps I’ve penned down for you.
Yield: 16 Rolls
Prep. Time: Mixing – 15 Mins. + Proofing – 2 Hours +
Assembly: 30 Mins.
Baking Time: 15 to 20 Mins.
[ Standard Measure : 1 cup = 250 ml ]
- Goan Choris (de-skinned) – 250 gms (cleaned)
- Onions (finely chopped) – 2 to 3 medium
- Honey – 1 tbsp. (optional)
- Maida [APF] – 2 cups + some more for dusting
- Lukewarm Milk – 125 ml
- Lukewarm Water – 50 ml
- Eggs – 2
- Instant Yeast – 1 tsp.
- Sugar – 1 tbsp.
- Milk Powder – 1 tbsp.
- Oil – 1 tbsp. + for greasing
- Salt – ½ tsp.
Step 1: Add the sugar to the lukewarm water and stir it to dissolve. Then add the yeast and mix lightly. Leave aside for the yeast to activate for 10 to 15 minutes.
Step 2: Add 2 cups of maida, the salt, milk powder to a mixing bowl and mix. Then crack open one of the eggs in a bowl and then add to the flour mixture and mix. Add the yeast mixture and mix. Knead the dough using the milk in a stand mixer (6 to 8 minutes on Kitchen Aid speed 1 or 2) with the dough hook or you can use your palms. Add the oil towards the end and knead further. The dough should be sticky but well mixed. Transfer the dough to a clean bowl greased with oil. Apply oil on the top of the dough and cover the bowl with cling film. Leave aside to rise for one to two hours (see note below) till it doubles in volume.
Step 3: Meanwhile, take the deskinned sausages / choris in a pan. Add the chopped onions and 50 ml water and cook them till done. Then move the cooked meat to one side of the pan and keep the pan slanting for 1 hour (with some support) so that all the fat that has oozed out collects to one side. Then collect the dry meat in another bowl and add the honey (optional) to it and mix lightly. Keep aside.
Step 4: Clean a part of your kitchen counter / platform and when dry sprinkle some flour on it. Take the proofed dough on the kitchen counter and knead again (Pull the dough away from you and then bring back and fold. Repeat four to six times to release all the air from the dough). Divide the dough into two equal portions.
Step 5: Sprinkle some more flour on your kitchen counter and take a portion of the dough and roll it out evenly into a circle of about 9 to 10 inches (I’ve used a kitchen vessel to perfect the circle :)) Then cut the flattened dough as shown in the picture using a dough cutter.
Step 6: Take 1 tbsp. of the sausage filling and place on each of the cut portions of the dough as shown in the picture. Then roll from the lower end of the dough (the one with the two tails) onto the stuffing and towards the pointed end to complete assembling the bun. Place onto a baking tray lined with foil. Repeat Step 5 and 6 for the second portion of dough. If there is any dough left, you can assemble them into a simple bun as you can see in the picture (these are your bonus buns 🙂
Step 7: When you are done assembling / forming all the rolls / buns, you need to keep them to prove / stand for another 45 to 90 minutes and covered with a moist cloth till they rise again.
Step 8: When your rolls have proofed for the second time, beat the second egg and brush the rolls with the beaten egg.
Step 8: Turn on your oven to preheat at 250 °c for 15 minutes or till your oven reaches the temperature. Then lower the temperature to 200°c, put in the rolls on the baking tray and bake for 15 minutes till done. Remove the tray. Take the rolls in a clean muslin or similar cloth and wrap them. Leave for 30 minutes or more before serving.
- All ingredients should be at room temperature.
- Time taken for proofing the dough will vary due to ambient temperature.
- When using a stand mixer, take care that the dough should leave the side while its mixing but some of it is still sticking to the bottom. If not add a little more milk. The dough should be a bit sticky.
- You can also brush the baked rolls with butter after you take them out of the oven.
Hi I will be having guest over I was wondering if at step 7 could I fill shape n keep in the fridge n then when my guest arrive can I straight away put them in the oven
Could I fill shape keep in the freezer a day before on the day I need to bake remove them n keep in the fridge till they thaw n then keep them at room temp for them to proof for 90mins as mentioned in the recipe n the bake. TAI
You can’t do anything of what you mentioned. What you could do is bake them and then keep them in the refrigerator? Then microwave for 40 to 60 seconds when it is to be served.