How to make the best homemade sausages from puff pastry nduja

WWe are upgrading our game by preparing butter puff pastry ‘nduja’ (a spicy sausage paste) from which we will make the best sausage rolls you have ever had. Your kitchen will smell amazing.

This laminated dough refers to the process of stacking butter in a layer of pastry. The water content in the butter will then evaporate into steam in the oven, causing the layers to swell. Not only is this a satisfactory process, systematic rolling and folding of the dough, but the taste is much richer.

For meat, use your favorite sausages, removing the skin first. I tried this recipe with sausages of different flavors, but my favorite were the sweeter ones, such as caramelized onions, as the taste contrasts nicely with the smoked, spicy pastry.

If you want to make a vegetarian option, you can substitute sausage meat for vegetarian sausages and ‘nduja for ground spices.

Sausage rolls according to the recipe for pastries’ nduja

Produces

14 rolls of sausages

Ingridients

• 370 g unsalted butter
• 80 g ‘nduja
• 1 tablespoon plain flour
• Peel 1 lemon
• 600 g of sausage meat
• 1 egg, beat to glaze

For the dough

• 500 g of strong white flour, plus a powder additive
• 5 g of fine salt
• 100 g of cold unsalted butter, cut into cubes
• 250 ml of cold water
• Lemon juice

Method

1.  Prepare the butter first. In a stand-alone mixer equipped with a spatula attachment, beat the butter and ndujo until combined. Add flour and lemon zest and beat again. Carve the butter out on a sheet of parchment paper and shape it into a block of about A5 size, wrap in paper and place in the fridge to harden.
2.  Now make the dough. In a stand-alone mixer with a spatula attachment, mix the flour, salt and cold-sliced ​​butter until the butter disappears into the flour. Add water and lemon juice and stir until dough forms. Lay on a large sheet of parchment paper, form a rectangle about A4 in size and cover with paper. Place on a tray and refrigerate for two hours.
3.  Once the cake has cooled, it is time to stack the cake. Lightly knead the work surface and roll out the dough a little from the short to the short end so that it is only a little longer than a sheet of A4 paper. Keep one of the short ends closest to you.
4.  Take the ‘nduja butter out of the fridge and roll it out a little between two pieces of parchment paper (this will help make it more pliable when you pour it into the dough). It shouldn’t be hard at this point, but if it is, let it stand out of the fridge for about 20 minutes.
5.  Place the butter on the dough so that it covers about two-thirds of the dough from the short edge closest to you. Fold the top third of the dough over the butter and then the bottom third of the dough (including the butter) up like a letter. Turn the dough 90 degrees clockwise – this is called one turn.
6.  Roll out the dough to the length of the workbench and repeat the upper folds and turn 90 degrees again. Make a small thumbprint in one corner of the dough to keep track of the direction of the dough when you take it out of the fridge. Transfer the dough to the refrigerator for two hours.
7.  After two hours, take the dough out and repeat the process of two single turns, when finished, return to the refrigerator for another two hours.
8.  After the next two hours, do this again by returning the dough for the last two hours to rest. You should now perform six individual test turns.
9.  Take the dough out of the fridge and roll it out into a rectangle measuring 80x20cm on a floured surface. Cut the dough in half width to make two pieces measuring 40 x 20 cm. We shape two lengths of sausage meat with our hands and lay both long edges of one of the pieces, 2.5 cm from the edges – we should now have two types of sausage meat.
10.  Coat the exposed cake with water and place another piece of dough on top, gently sealing the edges and dough in the middle of the sausages with your thumb. Transfer this to a baking sheet and place in the fridge for one hour.
11.  Preheat the oven to 200C / 180C fan / gas 6.
12.  Remove the sausage sheet from the fridge and cut it in half so that you have two long rolls of sausage left. Press the pastry with the forks and close on both sides.
13.  Cut each roll of sausage into seven pieces so that you get 14 individual rolls of sausage, about 5.5 cm long. You can trim the edges to make them a little tidier. Coat the pastry with egg rinse.
14.  Bake for 35 minutes, then reduce the temperature to 180C / 160C fan / Gas 4 and bake for another five to 10 minutes until dark golden.