Delicious airy sausage rolls.. Yes, please! Danish sausage rolls or “pølsehorn” should be soft, have an airy dough, and a sausage that tastes great. This recipe for the softest, and most airy sausage rolls you can imagine, are the family’s favorite. They are very good for freezing, and the kids love to bring them as a little delicious surprise in the lunch box. So if you’re looking for the recipe for the perfect danish sausage rolls, read along here!
The best sausage rolls for the lunch box
We have 2 children, and that of course means packed lunches every day. Then it is nice with a little variety, otherwise, you can quickly get tired of the same rye bread sandwiches every day. And here the airy sausage rolls are just a winner. They’re also fine to freeze, and they can stay three to four days in the fridge.
We usually make a double portion, kids always want a taste when they are just freshly baked, so it is good that there is a little extra that can go in the freezer.
Flour – All-purpose flour, preferably high in protein.
Sugar – It should be used to help the yeast rise the dough.
Baking enzyme, may be omitted, contributes to a better rise
Milk – Either whole milk or semi-skimmed milk.
Yeast – Here you can use fresh or dry yeast.
Butter – Because butter is good! And the dough becomes more soft and delicious.
Sausages – It’s the sausages that give the taste, find the ones you like best.
How to make soft fluffy danish sausage rolls?
The first time you make these soft sausage rolls, it might not seem that easy. However, the recipe will soon be well known to you. Most of the ingredients are something most of us already have in the kitchen. The only thing that stands out is the baking enzyme, you can skip it, but it just gives this little extra to the dough.
I would definitely recommend that the dough for these sausage rolls be kneaded on a machine because it has to be kneaded for a long time. The dry ingredients for the dough are mixed in the bowl of a mixer. While stirring, add the mixture of eggs, milk, and yeast to the bowl. The dough is lightly kneaded before adding the soft butter.
The dough is then kneaded until it starts to release the bowl. Then raise the dough to double the size. After the dough has been raised, it is divided into 16 equal portions. Let the dough pieces rest and raise about 10 minutes before making the sausage rolls.
Each dough lump is rolled out into a sausage about 20 cm long. Roll the dough around on sausage and place it on a baking sheet with baking paper. Now the sausage rolls have to rise untill double in size. They are then brushed with a mixture of eggs and milk. You can also sprinkle them with sesame if you like
Now bake the sausage rolls in a preheated oven at 190 degrees Celsius for 13 – 15 minutes, or until golden and delicious. Serve them immediately, or freeze them for later.
Find the full recipe further down the page here.
For the road trip or just as a snack
The last times we’ve been on holiday or on long drives, we’ve brought sausage rolls, just to help the worst hunger along the way. It’s easy if they’re already in the freezer. Then there’s always just a portion of sausage rolls you can thaw and take along.
Tips and tricks for airy danish sausage rolls
- Make sure the dough is kneaded sufficiently. If necessary, use the gluten test to see if you are there yet.
- Try to sprinkle it with sesame seeds when they are brushed, it also gives a nice taste.
- Make them and freeze them,and there’s always a delicious snack ready.
- Be sure to heat the oven well in advance.
- Try to make the sausage rolls with different kinds of sausages. Try brunch sausages or small chorizo sausages, it’s always good with a little variety.
Recipe for Airy danish sausage rolls
Here comes our recipe for the best sausage rolls in the world! Soft and airy sausage rolls, for the lunch, or just like a delicious afternoon snack for the kids playing in the garden.
I hope you will want to try the recipe, you will not regret it!
Danish sausage rolls
- 300 g all-purpose flour
- 10 g sugar
- 2.5 g baking enzyme can be omitted, contributes to a better raising
- 6 g salt
- 40 g eggs corresponds to approx. 1 egg
- 185 g skim milk can be replaced by whole milk
- 25 g yeast or 6 g. dry yeast. If using dry yeast, mix it into the flour
- 50 g butter soft
- 8 sausages divided into 2
- 1 egg yolk
- 0.5 dl milk
- Mix flour, sugar, baking enzyme, and salt in a bowl. I would recommend using a mixer for this dough as it needs to be kneaded for a long time.
- Beat an egg in another bowl and whisk it together with the milk. Stir the yeast into the egg/milk.
- Put the mixture of flour, sugar, and salt in a mixer. Now add the mixture of eggs and milk and knead the dough for approx. 5 minutes. After 5 minutes, add the soft butter and knead the dough for another 15 – 25 minutes, depending on the machine and how well it is kneading.
- The dough should be completely smooth and release the bowl before it is ready.
- Put the dough into a bowl greased with a little butter. Cover it and let it rise to double size. It is a wet dough, so it may well take some time. Approx. 1 – 1 1/2 hours.
- Sprinkle some flour on the table, take out the dough and divide it into 16 equal portions. Shape it into buns. Cover them and let them rest for approx. 10 minutes.
- Now roll out each bun into a sausage of approx. 20 cm. Then roll the dough sausage around each sausage and place it on a baking sheet with parchment paper with the assembly facing down.
- When all the sausage rolls are ready, they are covered and they must now rise to almost double size.
- Preheat the oven to 200 degrees Celcius. Place a tray in the bottom of the oven so you can make a little steam while baking.
- When the sausage rolls are raised, they must be brushed. Beat the egg and beat it together with milk, brush all the sausage rolls with the mixture.
- Place the sausage rolls in the middle of the preheated oven. Put 1/2 dl. water in the tray in the bottom of the oven, so that there is steam and quickly close the oven.
- Now the sausage rolls must bake for 13 – 15 minutes or until they are golden and delicious.
- Serve them hot or freeze them for later. They can also stay in the fridge for 3-4 days.
How do you like the recipe?
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Note: This recipe is a translation of our danish recipe “Luftige pølsehorn” which can be found on our danish food blog.
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