Let me start by introducing you to the newest member of a very cool group called: Cand.Scient in human nutrition! I am done! I have graduated! And I am officially on maternity leave ♥
I feels so good. After being a student for almost 6 years, living in two cities at once and working my ass off, I can finally relax, lay back, read my thesis and catch my breath for a moment! I am proud and satisfied and that is absolutely two of my favourite feelings.
And now after finishing and having a successful delivery of my science ‘baby’ called thesis, I can finally get to focus 100% on the delivery of my next ‘real’ baby, baby boy S. He is due in about 3 weeks, and we are two very excited parents to be, just waiting for our little boy. Hence, the preparations have finally begun, and the nursery, our home in general and of course our freezer are finally beginning to look as prepared as we are.
As you might have guessed, these sausage rolls are a part of the freezer preparation. I love sausage rolls, especially when they are homemade and filled with different goodies, here the most important ingredient: organic and healthy sausages. I made a double batch and have stuffed the freezer with these golden darlings.
The rolls are really easy to make, but I would be lying if I said they were quick to make too. They do require some time, that is why I almost always make a double batch and freeze most of these. They are perfect in the lunch box, as a quick and filling snack – or to bring for a hospital birth, hehe!
Sausage rolls with carrots, seeds, whole grains and ketchup
Makes 20 rolls
150 ml milk
250 ml water
25 g active yeast
2 large carrots, grated
40 g sunflower seeds
25 g flaxseeds + extra for topping
25 g sesame seeds
50 g rolled oats
300 g whole flower
300 g refined flower
2 tsp salt
2 tsp honey
10 sausages, divided into 2
1 egg, for brushing
Mix water, milk, yeast and salt. Stir until the yeast is dissolved. Add seeds, grated carrot, salt, honey and rolled oats and stir well together. At last add the flower, hold back a little, and start kneading the dough on a flour surface, while adding the rest of the flour during the process until you have a moist dough that does not stick to the surface of the table. Place the dough back in the bowl at let it sit a warm place for 1 hour.
Divide the dough into two, and roll out each portion into a large circle. Cut each circle into 10 slices (like a pizza). Spread around 1 tsp of ketchup onto each slice (I might have used more, cause I love ketchup). Place a sausage in the widest edge of the slice, tuck in the sides around the sausage, and roll the sausage forward, covering it in the rest of the dough. If you want visual instructions on how to roll, check it out here.
Let the finished rolls sit for 30 min. Brush the rolls with a whisked egg and top with a sprinkle of sesame seeds. Heat the oven to 225ºC/425ºF – and bake the rolls for 15-20 minutes.
The rolls are wonderful warm straight from the oven, in the lunch box and freeze well too.