Sausage rolls are a beloved snack around the world. Who doesn’t love the combination of flaky, buttery pastry wrapped around savory sausage meat? But have you ever wondered if you can take these tasty treats to the next level by deep frying them?
In this article, we’ll explore everything you need to know about deep frying sausage rolls, from how to do it properly to tips for achieving the perfect golden-brown crust Read on to learn all about deep frying this classic snack!
What Are Sausage Rolls?
For those unfamiliar, sausage rolls consist of sausage meat that is wrapped in pastry dough and then baked. The pastry can be made from ingredients like butter, flour, and water for a flaky crust. Sometimes breadcrumbs are also added to the sausage meat for extra texture.
Traditional sausage rolls use pork sausages, but you can also find versions made with chicken, turkey, or vegetarian sausages. The sausage meat is seasoned with herbs and spices like sage, pepper, nutmeg, and garlic.
Sausage rolls make for a hearty and portable snack. Their cylindrical shape makes them easy to pick up and eat with your hands. They are a staple at parties, potlucks, and gatherings in many countries like the UK, Australia, and New Zealand.
Can You Deep Fry Sausage Rolls?
The short answer is yes, you can absolutely deep fry sausage rolls! Deep frying is a popular cooking method that can take these savory pastries from great to amazing in texture.
When done right, deep frying gives the outside of sausage rolls an incredibly crispy, golden shell. The high heat also cooks the inside quickly, keeping the sausage moist and juicy. Deep frying allows all the flavors and spices in the filling to shine through prominently.
So if you want to take your sausage rolls up a notch, deep frying is certainly worth trying out. The process does take a bit more work than simply baking them, but the results are so worth it.
How to Deep Fry Sausage Rolls
Deep frying sausage rolls is a relatively straightforward process, though there are some tips and tricks to get the best results:
1. Choose an Oil with a High Smoke Point
The first step is selecting an oil with a high smoke point for frying. Good options include:
- Peanut oil
- Vegetable oil
- Canola oil
- Safflower oil
Oils like olive oil have lower smoke points and are not well suited for deep frying. The oil needs to be able to withstand high heat without burning or smoking.
2. Use Smaller Sausage Rolls
When making sausage rolls for deep frying, opt for smaller sized portions. Large sausage rolls may not cook through properly and can become greasy.
Bite-sized sausage rolls are ideal, around 2-3 inches long. Smaller rolls will fry up crispy and golden brown all over.
3. Chill the Dough First
Chilling pastry dough before rolling and filling will make it easier to handle. The cold dough will bake up flakier in texture.
Once filled with sausage, chilling the assembled rolls again firms them up for frying.
4. Fry in Small Batches
Don’t overcrowd the pan when deep frying. Fry the sausage rolls in small batches of 2-4 at a time.
Too many rolls can lower the oil temperature and cause them to absorb more oil instead of getting crispy. Give the oil time to come back up to temperature between batches.
5. Fry at the Right Temperature
Get the oil temperature right for perfectly cooked sausage rolls. Heat up the oil to 350-375°F. Use a deep fry or candy thermometer to monitor the temperature.
If the oil is too hot, the outside can burn before the inside cooks through. If it’s too cold, the rolls will be greasy instead of crispy.
6. Turn the Rolls During Cooking
For even cooking, flip the sausage rolls over halfway during frying. This allows both sides to evenly crisp and brown.
Use tongs or a slotted spoon to carefully turn the rolls. Take care when flipping to prevent splattering.
7. Drain on a Wire Rack or Paper Towels
Once golden brown, remove the cooked sausage rolls from the oil and let drain on a wire rack or paper towels. Letting them drain prevents excess grease build up.
8. Season While Hot
Some additional seasoning can be added once the sausage rolls come straight out of the fryer. Try sprinkling with a little salt or spices like paprika.
Seasoning them when they are still hot allows the flavor to stick and get absorbed better.
And that’s the basics for how to deep fry sausage rolls! With the right techniques, you can achieve the ultimate crispy crust and moist, savory interior.
Tips for Getting the Perfect Golden-Brown Crispy Crust
Deep frying is awesome for creating a crispy crust, but there are some tips that can help get the best possible texture:
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Use an instant-read thermometer to monitor the oil temperature. Maintaining the right temp is crucial.
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Let the rolls fry undisturbed at first to set the crust before flipping. Don’t move them around too soon.
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Fry in small batches so the oil recovers heat in between. Overcrowding causes temperature drops.
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After frying, let the rolls briefly sit on a wire rack or paper towels. This prevents sogginess.
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Use a slotted spoon or tongs to carefully flip the rolls. Avoid piercing the dough with a fork.
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Dry the sausage filling well before assembling and frying. Too much moisture prevents crisping.
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Chill the dough and filling beforehand. Starting with very cold ingredients helps.
Follow these tips and your sausage rolls will develop the perfect crisp, golden-brown fried crust that makes them irresistible!
Sausage Roll Frying Alternatives
While deep frying is a tasty cooking method for sausage rolls, there are some alternatives if you want to skip the oil:
Baking
Baking sausage rolls in the oven is likely the most popular alternative to frying. Simply assemble the sausage rolls, brush with egg wash, and bake at 400°F until golden, about 20-25 minutes.
Air Frying
Air fryers use hot circulating air to create a crispy exterior without oil. Air fry sausage rolls at 380°F for 10-15 minutes, flipping halfway through.
Pan Frying
Pan frying uses just a small amount of oil in a skillet. Fry the sausage rolls on medium heat about 5-6 minutes per side until browned.
Grilling
Pre-cooked sausage rolls can be finished on the grill for fun barbecue flavor. Just throw them over direct heat for 2-3 minutes per side.
So if you don’t want to deep fry, baking, air frying, pan searing, and grilling can all add nice color and texture too. The inside sausage filling will still get piping hot and yummy.
Serving Up Your Deep Fried Sausage Rolls
Fresh out of the fryer, deep fried sausage rolls make for an amazing snack or appetizer. But there are also plenty of great ways to serve them up:
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Slice into bite-sized pieces and serve as passed finger food at parties
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Offer whole sausage rolls as a hearty appetizer before dinner
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Serve alongside potatoes, fries, or vegetables for a tasty meal
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Pair with mustard, ketchup, or hot sauce for dipping
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Toss in a paper bag with fries for loaded deep fried goodness
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Add to a breakfast spread of eggs, toast, and fruit
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Pack in lunches for school or the office
No matter how you serve them up, golden crispy deep fried sausage rolls are sure to be a crowd pleaser! The crispy exterior gives way to moist, flavorful sausage making for an irresistible snack or meal.
Key Takeaways for Deep Frying Sausage Rolls
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Deep frying gives sausage rolls an incredibly crispy crust and tender interior
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Use oils with high smoke points like peanut or vegetable oil
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Make smaller sized sausage rolls 2-3 inches long
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Chill dough and filling before frying for best texture
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Fry at 350-375°F in small batches for even cooking
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Flip rolls halfway during frying to brown both sides
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Let drain briefly after cooking to remove excess grease
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Season immediately after frying while still hot
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Monitor oil temp and avoid moving rolls too soon for ideal crisping
With the right techniques, you can achieve restaurant-quality deep fried sausage rolls at home. Crisp on the outside, juicy on the inside – they make for an amazing snack or meal any day of the week.
Frequently Asked Questions about Deep Frying Sausage Rolls
Can you reuse oil after deep frying sausage rolls?
Yes, oil can be reused a few times for frying if strained properly to remove food particles. Avoid reusing if