These hot dog alternatives are great for picnics and children’s lunches. You can vary them by adding any kind of sausage you like. Paul likes Chorizo, and I like to put cheese round the sausage too. You can fill the gap with sauces of your choice. I am sure this is cause for a lot of experimentation.
Ingredients
8 grilled sausages , cooled
400g strong bread flour
1 level tsp salt
1 sachet fast action dried yeast
2 tbsp vegetable oil
About 270ml warmish water
1. Make the dough by sifting the flour and salt together into a mixing bowl.
2. Stir in the yeast.
3. Make a well in the centre and add the oil and 200 ml of the water. Stir in and bring together with
your hands adding a little more water to form a soft dough that isn’t dry.
4. Knead well for 5-8 minutes, then leave to prove for about 45-50 minutes.
5. Cut the dough in half and roll into a thin rectangle on an oiled or floured surface. Cut it into four
equal strips and wrap each around the sausage, dampening the joining edges. The sausage
needs to be completely covered.
6. Heat the oven to 190C/ gas mark 5/375F and bake for 20 minutes or until deep golden in
colour. Allow to cool for 10 minutes before eating or eat cold.
Try this
Hot Doggies
It doesn't have to be sausage you fill your roll with. You can fill it with almost anything!
Cheese and onion
Roasted vegetables
Fish
Chicken
Curried meats
Pork and apple
Bubble and squeak
Boiled eggs
Meatballs and tomato sauce