Pancetta and Chicken Sausage Rolls

While traditional sausage rolls are made with ground pork, these chicken sausage rolls add a delicious pancetta twist that makes it perfect for celebrations

Pancetta and Chicken Sausage Rolls

Afro-tropical Recipes | December 19, 2017 | By

It is almost Christmas!!! I am really excited for Christmas this year because I get to spend it some of my close family and friends. I am not cooking too much like I did for thanksgiving, but I will be cooking a little bit for a shared dinner. These delicious chicken sausage rolls dish is one of the recipes that I get to share for the holidays, and I know people that are always excited to get them. Instead of the traditional ground pork or even store bought pork sausage, I decided to give my sausage rolls a delicious face lift.

I used ground chicken for a leaner cleaner flavor, and pancetta (aka Italian bacon) to add a little fatty and salty punch to the chicken sausage rolls. While sausage rolls are a favorite anytime of the year especially for Nigerians, it is particularly popular at Christmas in my home.

Pancetta and Chicken Sausage Rolls - Beautiful meat filling

5 from 7 votes
Pancetta and Chicken Sausage Rolls
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Pancetta and Chicken Sausage Rolls
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

While traditional sausage rolls are made with ground pork, these chicken sausage rolls add a delicious pancetta twist that makes it perfect for celebrations

Servings: 8
Ingredients
Pastry Dough
  • 175 g All purpose flour (Plain flour)
  • 175 g Bread flour
  • 1 ½ sticks Cold unsalted butter, cut into chunks ( 12 tbsp or ¾ cups or 170g)
  • 1 tbsp Sugar
  • 1 tsp Baking powder
  • 15- 20 tbsp Ice cold water
Sausage
  • 1 lb Ground chicken
  • 4 oz Chopped Pancetta
  • ½ cup Panko bread crumbs
  • 1 tsp Salt
  • 1 tsp Onion powder
  • ½ tsp Freshly ground black pepper
  • ½ tsp Garlic powder
  • 1 tsp Fresh sage (chopped)
  • ½ tsp Fresh rosemary (finely chopped)
  • 1 tsp Fresh thyme (chopped)
  • ½ cup evaporated milk
Instructions
Pastry Dough
  1. In a bowl, combine the flour, baking powder, sugar and salt, and gently cut in the cold butter chunks with a pastry blender, fork, knife or your good-ole fingers. The texture should not resemble that of bread crumbs! It should have pieces of butter range in sizes, between a pea and a grape.
  2. Add the cold water a tablespoon at a time, while mixing with a wooden spoon to bring the dough together. Add water until the dough comes together, be sure not to add too much water at once. 

  3. Bring the dough together on a floured surface and rest in the refrigerator for about 30 minutes. Make sure the dough is wrapped or covered whilst in the refrigerator.
  4. On a floured surface, roll the dough in a rough rectangle in one direction. Fold the top third down to the center (from the short end of the dough), then the bottom third up and over that (think about folding it in thirds like folding a letter). Wrap the dough again and chill in the refrigerator for about 30 minutes.
  5. After 30 minutes, repeat step 4 rolling out the dough (short side facing you) into a rectangle and folding like a letter. This repetition creates the famous puff pastry layers and flakiness, without having to go through the technical process of laminating the dough.

  6. Refrigerate the dough until ready to use

Sausage Rolls
  1. Preheat your oven to 375º F

  2. Place the ground chicken in a mixing bowl, add in the bread crumbs, pancetta, salt, onion powder, black pepper, garlic powder, sage, rosemary, and thyme. Mix well until all the ingredients are evenly combined.

  3. Roll out the chilled pastry into a rectangle, roughly 21 inches long and 5 inches wide.

  4. Place the sausage meat close to one edge of the pastry in the shape of a log, down the length of the rolled out dough. 

  5. Roll up the pastry into a log, using the extra dough on the width of the pastry to cover up the meat. Brush the side of the dough that is not cover with the sausage with evaporated milk or water to help seal the dough. 
  6. Cut the log sausage roll log into 8-10 pieces or into your desired length (you may cut them smaller for cocktail sized sausage rolls). Place the cut sausage rolls on a baking sheet, giving each of the rolls some space. Brush each roll with the evaporated milk and with sprinkle some sesame seed over them if you would like. 

  7. Bake the sausage rolls in the preheated oven for 20 minutes or until they are golden brown. Serve warm with ketchup or by itself. 

Pancetta and Chicken Sausage Rolls - tearing into that beautiful meat filling Pancetta and Chicken Sausage Rolls - laid out Pancetta and Chicken Sausage Rolls - Single Serving

I hope you try these out and love them as much as I do! These are some of my favorite snacks to rustle up for a quick breakfast and they are usually quick to disappear! Sausage rolls along with meat pies, puff puffs and buns and chin-chin form the royal flush of tasty Nigerian snacks staples. You are probably not in a Nigerian party if you don’t find at least 3 of these included in the hors d’oeuvres/snacks list! So if you ever get invited to a Nigerian party or wedding (seriously, you wanna go once in your lifetime, they’re loud and always crazy fun! Trust me!) you can find and give some of these a try, and act all woke because you know what’s up! But I bet they’ll never taste as good as the ones here! Enjoy!

 

15 Comments

  1. Amanda

    December 20, 2017 at 9:51 am

    I love that you’ve used pancetta in these! The dough looks so perfectly flaky. They would be perfect for holiday entertaining, or for a game day party!

    Reply
  2. Emily Leary

    December 22, 2017 at 5:27 pm

    The pastry looks perfectly flaky and the sausage flavours sound delicious too – my family would love these!

    Reply
  3. Veena Azmanov

    December 22, 2017 at 5:53 pm

    I love pastry stuffed with awesomeness and this sounds so delicious! Love pancetta and love sausages -definitely my kinda treat.

    Reply
  4. Helene

    December 23, 2017 at 10:24 am

    I like the variation of dark and white sesame on your little sausage rolls. Those would be the hit here for the Christmas celebration! I could eat a whole tray full alone. 😀

    Reply
  5. Leslie

    December 23, 2017 at 12:56 pm

    These are making my mouth water – I love the sesame seeds on top, it looks so good!

    Reply
  6. Kate

    December 23, 2017 at 10:19 pm

    I am just so excited for Christmas, too! 🙂 I love all of the seeds on top of these!

    Reply
  7. Prasanna Hede

    December 24, 2017 at 9:28 am

    These are so flaky and yummy. Perfect for a party!

    Reply
  8. Cathleen @ A Taste of Madness

    December 24, 2017 at 10:53 am

    I’m not cooking as much as I did on Thanksgiving either. Just making desserts. But I really think I should be making these sausage rolls instead!

    Reply
    • Lois. O

      December 26, 2017 at 10:29 pm

      I hope you did make them, and you liked them

      Reply
  9. Ashley @ Big Flavors from a Tiny Kitchen

    December 24, 2017 at 6:18 pm

    These look so flaky and delicious and perfectly golden brown on top. This is perfect party food!

    Reply
  10. Tina

    December 24, 2017 at 9:30 pm

    I love this idea! I’m always up for using pancetta, not all of it makes it into the recipe. I call this cook’s prerogative.

    Reply
  11. Elena

    December 26, 2017 at 12:32 pm

    These look so yummy! Perfect appetizer for a crowd. Love your pictures Lois!

    Reply
    • Lois. O

      December 26, 2017 at 10:28 pm

      Thanks Elena!

      Reply
  12. Eileen Kelly

    December 27, 2017 at 12:17 am

    I am such an appetizer fan…these look delish!

    Reply
  13. Eileen Kelly

    December 27, 2017 at 12:39 am

    An absolutely perfect treat or appetizer! Super flaky! love the flavors

    Reply

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