Sausage Rolls with Easy Sauce,

aka “Rink Rolls with Hat Trick Sauce”

This recipe was featured on Twin Cities Live on March 11, 2022 along with several other recipes for Hockey Week!

Check out my Hockey Family and Recipe Inspiration, and get the recipes for:

SO EASY

This “no-recipe recipe” couldn’t be easier to make. It’s great for gatherings because you can make any quantity and make it all ahead!

Suggestions for making Sausage Rolls with Easy Sauce:

Brats, hot dogs or sausages
- Use your favorite. I used the Classic and Stadium Brats from Lunds & Byerlys – they’re so flavorful and always cook evenly.
Rhode’s frozen Dinner Rolls
- The dinner rolls come in bags of 36. Keep them in your freezer and take out what you need, as you need it. SO convenient! Use the same rolls to make Easy Pizza Bombs, Butter Baked Mini Doughnuts, and more! Follow the easy directions on the package to thaw and prepare the dough.
An egg to “egg wash” the sausage rolls just before putting them in the oven.
- This step is optional, but gives the baked rolls a really nice golden brown finish. Alternatively, you can “wash” the rolls with an egg substitute, milk, or heavy cream. Avoid using oil or baking sprays because that makes the dough look, feel and taste greasy.
A small bowl for the egg wash
A basting brush or pastry brush for the egg wash.
Ketchup, yellow mustard, and mayonnaise – to make the Easy Sauce.
Sesame seeds or dried herbs such as parsley to sprinkle on top of the sausage rolls just before baking.
A rimmed baking sheet (18 x 13″ or a half sheet size)
Two sheets of parchment paper
- One sheet to line the baking sheet so the sausage rolls don’t stick, and one to place on your work surface for easier clean-up (optional).
Serrated knife and chef knife or pizza cutter
- I found that using a serrated knife makes it easier to cut the sausages into pieces. Also, make sure your sausages are well chilled (but not frozen). Use a chef knife or pizza cutter to cut your dough into pieces.
To serve: Use a heavy plate, a small bowl with 1.5 cup capacity for the sauce, and a small spoon to serve the sauce.

TO MAKE AHEAD

Cut and roll the sausages several hours or up to a day in advance, but wait to apply the egg wash and garnishes (if using) until just before baking. Make sure to keep everything chilled (in other words, don’t let the sausages and dough warm too much while working with them. Make sure to cover and refrigerate the pre-made rolls and sauce promptly.

This recipe makes 16 Sausage Rolls and 1 cup of Easy Sauce. The portions and quantities can be easily adapted so you can make more or less as needed.

ENJOY!

Sausage Rolls with Easy Sauce

Author Michele Phillips, BaconFatte.com

Ingredients

4 brats, hot dogs or sausages, each cut into 4 pieces
4 Rhode's frozen Dinner Rolls, thawed
1 egg
Sesame seeds or dried herbs for garnish (optional)

Easy Sauce

1/2 cup ketchup
1/4 cup yellow mustard
1/4 cup mayonnaise

Instructions

Preheat oven to 350° F.
Prepare the sauce by combining the ingredients in a small bowl. Stir well, cover and refrigerate until ready to serve.
Prepare a baking sheet by lining it with parchment paper.
Lay another sheet of parchment on your work surface. (Optional, but makes clean-up easier.)
Cut each of the sausages into 4 equal pieces. (They're easier to cut using a serrated knife when well chilled, but not frozen solid.)
Place the dough balls on the parchment paper work surface. Using a knife or pizza cutter, cut each of the dough rounds into quarters (four pieces).
Shape the dough pieces by hand. Form strips of dough roughly the width of, and long enough to wrap around, the pieces of sausage. Wrap each of the pieces of sausage with dough (keeping dough to the center and leaving ends open). Place the wrapped sausages - seam side down - on the parchment-lined baking sheet .
In a small bowl, lightly beat the egg. Using a basting or pastry brush, brush the egg wash on the top and sides of the dough on each sausage rolls just before baking. (The egg wash is optional, but gives the baked dough a beautiful golden brown color.)
Sprinkle the egg washed rolls with sesame seeds or dried herbs just before baking (optional).
Bake at 350° F for 10 minutes. Rotate the pan, and bake for another 10 minutes (about 20 minutes total), or until the internal temp of the sausages is 160° F and the dough is golden brown. Serve warm with plenty of Easy Sauce.