Sausage Rolls | Lonumedhu

Sausage Rolls


Almost all of the sausage rolls recipes we found online called for sausages to be wrapped in puff pastry and then baked. However, what we call sausage rolls here in the Maldives is a much simpler affair; sausages are wrapped in a simple dough and then deep fried much like most Maldivian hedhikaa (short eats).

Makes: 15


  • 1 cup flour
  • ¼ tsp. salt
  • 1 tbsp. oil
  • 11 tbsp. hot water
  • 3 sausages (defrosted)
  • 2 cups oil (for deep frying)



  1. Add flour and salt to a large bowl and mix to combine. Then add the oil and mix again. Gradually add in the water, a couple of tablespoons at a time while kneading until you get a smooth dough. Divide the dough into 3 portions.
  2. Take one of the dough portions and roll it into a rectangular shape using your rolling pin. Use the length of a sausage as a guide to the width of the rectangle.
  3. Place a sausage 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).
  4. Repeat the steps 2 & 3 above until you run out of sausage and dough.
  5. Heat the 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.
  6. 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. 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.
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