Homemade Sausage Rolls with Sauerkraut: Soft, Flavorful Baked Rolls with a Crispy Crust

Inspired by a Rachael Ray recipe, these sausage rolls combine tender homemade dough with savory sausages, tangy sauerkraut, and a touch of mustard. The baking technique uses steam for a beautifully soft interior and crispy crust—an easy method adapted from professional bakers. Perfect for a quick lunch, snack, or casual gathering, this recipe lets you customize fillings and enjoy fresh baked rolls with minimal fuss.

🕒 Prep Time: 15 min

🍳 Rise Time: 1.5 hours (including dough proofing)
🍽️ Bake Time: 40 min
🍰 Yields: 8 rolls

Ingredients

Dough:

350 g all-purpose flour
210 ml warm water
½ packet fresh or dry yeast
1 tsp salt
½ tsp sugar

Filling:

8 sausages (chicken, pork, or vegetarian for vegan option)
8 tbsp sauerkraut, well drained
Approx. 8 tsp mustard
Freshly ground black pepper

Instructions

1. Prepare the Dough

Mix flour, warm water, yeast, salt, and sugar to form a smooth elastic dough.
Knead well and let rise in a warm, draft-free place for at least 1 hour until doubled in size.
(Tip: Use a bread machine for convenience—dough ready in about 1 hour.)

2. Prepare the Filling

Squeeze excess liquid from sauerkraut using your hands or cheesecloth. Season with black pepper to taste.

3. Shape the Rolls

Roll out dough into a large rectangle.
Cut into 8 equal rectangles.
Slightly stretch each piece if needed to fit one sausage.
Place a sausage at one end of each rectangle. Add 1 tbsp sauerkraut and about 1 tsp mustard on top.
Fold the edges of the dough up to prevent filling from escaping during baking.
Starting from the opposite end of the folded edges, roll the dough tightly around the filling. Trim any excess dough with a sharp knife.

4. Proof and Score

Place the rolls seam-side down on a baking tray lined with parchment paper.
Cover with a plastic bag and let rise in a warm place for 30 minutes.
Using a sharp knife, make shallow diagonal slashes across the top of each roll for decoration—do not cut through to the filling.
(Optional: Brush rolls lightly with milk for a matte finish; avoid using egg yolk if you prefer.)

5. Bake with Steam

Preheat oven to 220°C (430°F).
Place a heatproof bowl filled with hot water on the oven floor beneath the baking tray to create steam.
Bake rolls for 40 minutes. They should have a light golden color and a crispy crust but remain soft inside. Avoid overbaking.

6. Serve

Allow rolls to cool completely before serving.
Serve with extra mustard on the side if desired.

💡 Tips

Steam during baking helps create a crusty but tender roll, mimicking artisan bread techniques.
The rolls bake pale on purpose; avoid overbaking to keep them soft inside.
Substitute store-bought bread or pizza dough for convenience.
Customize filling with your favorite sausage or vegetarian options.

🎉 Perfect For

Quick homemade lunches and snacks
Casual parties and picnics
Comfort food with a gourmet twist

📝 Final Thoughts

These homemade sausage rolls marry the heartiness of sauerkraut and savory sausage with soft, aromatic bread baked using a simple steaming technique. Whether rushed or leisurely baking, this recipe is adaptable and rewarding, delivering irresistible rolls with a perfectly balanced texture and flavor.