Tony's Trending Recipe: Sausage Roll
Author: 
Recipe type: Appetizer
Serves: one 12-inch roll; 6 to 8 pieces
 
Ingredients
  • 1 9-ounce dough ball
  • 1 part flour mixed with 1 part semolina, for dusting
  • 5 ounces sweet fennel sausage, cold
  • Extra virgin olive oil, for brushing
  • Garlic oil, for brushing
  • Grated Pecorino-Romano cheese, for sprinkling
  • Dried oregano, for sprinkling
  • Red pepper flakes, for sprinkling
  • ½ cup marinara
Instructions
  1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60 to 65 F.
  2. Preheat oven to 500 F.
  3. Put the sausage in the center of a piece of plastic wrap 12 inches long.
  4. Top with a second piece of plastic wrap and press or roll the patty into an even rectangle, about 9 by 6 inches and ⅛ inch thick.
  5. Remove the top piece of plastic wrap and trim the sausage as necessary to straighten the sides.
  6. Recover with plastic wrap and refrigerate until needed.
  7. Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
  8. Roll out the dough into a rectangle about 12 by 8 inches, then dock the entire surface of the dough.
  9. Position the dough with a long side facing you.
  10. Remove the top piece of plastic wrap from the sausage.
  11. Using the bottom piece of plastic wrap, flip and center the sausage on the dough. Position it ½ inch from the edge nearest you, then remove the plastic wrap. Trim the other three sides of the dough, leaving a 1-inch border at the top and on both sides.
  12. Fold up the border of the dough nearest you and then continue to roll up as you would a jelly roll. Next, follow these precise steps:Turn the roll seam side up and stretch the edge of the dough over to compact the roll as much as possible.
  13. Press on the seam to seal and then pinch it closed.
  14. Trim the ends to straighten them, leaving about ¾ inch of unfilled dough on each end. Just as you would wrap a gift, fold in the two points of dough on each end and fold the end over them.
  15. Using the handle of a pizza wheel or the end of a wooden spoon, press along the folded edge for a tighter and more decorative seam.
  16. Brush the top with olive oil. Brushing the dough with oil will help soften it and prevent it from shattering when the roll is cut.
  17. Carefully lift the roll and transfer it to the oven.
  18. Bake for 6 to 7 minutes.
  19. Lift the roll onto the peel, rotate it 180 degrees,and then transfer it back to the oven.
  20. Bake for another 7 minutes, or until a rich, golden brown.
  21. Transfer the roll to a cutting board and let it rest for 2 to 3 minutes.
  22. Brush the top with garlic oil and sprinkle with Pecorino, oregano, and red pepper flakes.
  23. Using a serrated knife, cut on a slight diagonal into six to eight pieces.
  24. Arrange the pieces on a serving platter or board with the marinara on the side.
Recipe by Pizza Today at https://pizzatoday.com/recipes/appetizers/tonys-trending-recipe-sausage-roll