Description
Savory british breakfast sausage rolls bring comfort and nostalgia to morning tables across England. Flaky pastry hugs seasoned sausage in a handheld delight that satisfies hearty appetites and connects generations through simple, delicious tradition.
Ingredients
Scale
Protein:
- 12 breakfast sausage links
Dry Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients:
- 1 1/3 cups (320 milliliters) buttermilk
- 1 large egg
- 4 tablespoons (60 grams) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare breakfast sausage links according to package instructions until golden brown. Allow them to cool slightly for easier handling.
- In a large mixing bowl, thoroughly whisk together flour, sugar, baking powder, and salt until uniformly blended.
- In a separate bowl, combine buttermilk, beaten egg, melted butter, and vanilla extract. Ensure the butter is warm but not hot to prevent egg curdling.
- Gently fold wet ingredients into dry ingredients, creating a thick, slightly lumpy batter. Let the mixture rest for 5 minutes to activate baking powder.
- Heat a non-stick skillet over medium temperature. Lightly spray with cooking spray to prevent sticking.
- Ladle approximately 3 tablespoons of batter into the skillet, spreading into a circular shape. Cook for 2-3 minutes until bubbles form on the surface.
- Flip pancake and cook an additional 2-3 minutes until both sides achieve a golden-brown color.
- Position a cooked sausage link in the center of each pancake. Carefully roll the pancake around the sausage, pressing gently to seal the seam.
- Place rolled sausage pancakes seam-side down on a serving plate. Arrange all prepared rolls.
- Serve immediately with syrup on the side or drizzled over the top. Pair with a hot beverage for a complete British breakfast experience.
Notes
- Choose high-quality breakfast sausages with robust flavor for the best taste experience.
- Ensure sausages are fully cooked and slightly cooled before wrapping to prevent soggy pancakes.
- Use room temperature ingredients for smoother batter consistency and even cooking.
- Allow batter to rest briefly to activate baking powder, creating lighter and fluffier pancake rolls.
- For gluten-free option, substitute all-purpose flour with gluten-free flour blend and add xanthan gum.
- Control pancake thickness by adjusting batter scoop size for perfectly uniform rolls.
- Keep pancake rolls warm in low-temperature oven if preparing multiple batches.
- Enhance flavor by adding herbs like thyme or sage directly into pancake batter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg