Easy Sausage Rolls

Sausage rolls are a popular Maldivian hedhikaa (shorteats) among kids and adults especially at tea parties and iftar spreads.

For our recipe, we have used Perdix Frozen Chicken Franks provided to us by one of our partners, Standard & Origin (S&O). These sausages are a good source of protein and contain no trans-fat. They are convenient and easy to prepare a quick meal with.

If you can’t find Perdix Frozen Chicken Franks from a shop near you, contact 301 5533 or 301 5522.

Serving size: 15 sausage rolls

Ingredients:

• 1 cup flour
• ¼ tsp salt
• 1 tbsp oil
• 9-11 tbsp hot water
• 3 Perdix Frozen Chicken Franks (defrosted)
• 2 cups oil (for deep frying)

Instructions:

1. Into a large bowl, add 1 cup flour and ¼ tsp salt. Mix well to combine. Then add 1 tbsp oil and mix again.
2. Gradually add in the hot water, a couple of tablespoons at a time while kneading, until you get a smooth dough. We used 9 tbsp hot water but you may need more depending on the flour. On the other hand, if the dough doesn’t come together well, or is wet, you can add a few extra tablespoons of flour. Once done with kneading, divide the dough into 3 portions.
3. Take one of the dough portions and roll it into a rectangular shape using a rolling pin. Use the length of a sausage as a guide to the width of the rectangle.
4. Place a Perdix Frozen Chicken Frank at one of the short edges of the rectangular shaped dough and then roll to get the sausage completely wrapped in it. Dip a finger into some water and wet the edge of the side on top and gently press down to make it hold well. Using a sharp clean knife, cut the roll into 5 equal pieces (our pieces were an inch long).
5. Repeat the steps 3 & 4 above until you run out of sausage and dough.
6. Heat 2 cups oil in a medium sized pot. Drop in a little piece of dough to check the oil temperature. The oil is hot enough when the piece of dough floats and you can see bubbles forming around it at a moderate speed.
7. When the oil is hot enough, gently place your first batch of sausage rolls in the oil and fry until golden. You’ll have to flip halfway through to get both sides cooked evenly.
8. Once fried, remove using a steel strainer. Keep them in the strainer for a few minutes and then place them over some paper towels to get rid of the excess oil. Continue frying in this manner until you run out of sausage rolls.