The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sausage Buns

jleung's picture

Sausage Buns

Full post here.

Sausage Buns

Ever seen something like this in a Hong Kong style bakery?

The breads I loved as a child were not peanut butter and jam Wonder Bread sandwiches, but the assortment of breads made from Hong Kong style bakeries: cocktail buns (雞尾飽) , raisin twists (提子條), plain sweet bread (排飽) and pineapple buns (菠蘿飽), just to name a few. Baking yeast bread was a complete mystery to me until recently, but it always seems so magical - and comforting - to walk into a bakery and inhale the wonderful aromas of freshly baked, still-warm bread. Hong Kong style buns are often variations on the theme of a basic plain [semi-] sweet dough that is twisted, stretched, stuffed or topped with a number of different fillings.

Sausage Buns - 腸仔飽, or pigs in a blanket (?)

Dough recipe from Food For Tots - Sausage Rolls


-300 g bread flour (I used unbleached all-purpose flour and had to add a bit more to get the right feel to the dough)
- 5 g instant dried yeast
- 10 g white granulated sugar
- 6 g salt
- 1 egg, lightly beaten, plus enough lukewarm milk to weigh 220 - 230 g

- 30 g unsalted butter, softened

- 8 pieces of sausages (think hot dogs)

- egg wash: 1 egg, lightly beaten
- sesame seeds, for topping


1. Mix the flour, yeast, sugar and salt together in a large mixing bowl. Gradually add in the egg and milk, and combine, stirring until it comes together in a rough dough.

2. Knead with lightly floured hands for 3-5 minutes until you start to feel the dough coming together.

3. Add the softened butter and continue to knead until it is thoroughly incorporated into the dough.

4.Place the dough back into the mixing bowl, cover with a damp cloth, and let rise at room temperature for around 1.5 hours, or until roughly doubled in size.

5. Gently deflate the dough and divide into 8 pieces, one for each of your sausages. You'll want to roll these out into little logs, and then let them rest for 5 minutes or so to relax the gluten.

6. Roll out each log again and gently stretch them into thinner, longer logs. They'll need to be long enough to wrap around your sausage.

7. If you want the middle bulge of your bun to be bigger, you could also at this point taper the ends of your dough log by rolling the very ends a bit thinner until they form a point at each end. Wrap the log around the sausage and try to leave both ends on the bottom. That way, you can easily form a better seal by pressing the dough-wrapped sausage down on the ends. You'll want to place the shaped buns on a greased baking sheet, parchment paper or a silicone baking mat.

8. Cover the buns with a damp cloth and let them rise until roughly doubled again. When they start to look puffy, brush them lightly with the egg wash and sprinkle sesame seeds on top.

9. Bake on the middle rack of a preheated 200C (~400F) oven for 8 minutes, and then 180C (~350F) for 5 minutes or until they're golden brown.


foolishpoolish's picture

Thanks for this. As much as I enjoy making lean 'rustic' style european breads, I have fond memories of the sweet 'hong kong' breads - Pineapple buns, pork floss buns, etc. Remember them being such a treat back when I would travel to HK (about twice a year).

Thanks again!


ques2008's picture

thanks for posting the recipe.  think i'll make them one of these days!

xaipete's picture

Thanks for sharing these! They look very attractive.


SylviaH's picture

These bring back memories..."piggies in a blanket" used to make them for the kids!


Jakelilydad's picture


For the past couple of days I have been thinking that I would like to recreate the "sausages in a roll" that I recall eating as a child on a sightseeing boat on the Thames in London (that is more years ago than I care to remember).  I was thinking more along the lines of bagel dough, as I don't remember it being sweet, but will try your version first.  Thanks for posting this recipe and saving me the trouble.


jleung's picture

FP - here in Vermont, we have European style crusty loaves (which are fantastic) but every once in a while I do miss the Chinese bakery style breads like these sausage buns. Now I have to work on a good pineapple bun recipe!

ques2008 - you're very welcome! Let me know how it goes when you get a chance to try it out.

Pamela - thanks! Your breads *always* look very attractive. I get hungry just looking at the photos you post :)

Sylvia - your kids were very lucky to have a mom who makes piggies in a blanket for them!

Jakelilydad - the dough actually isn't sweet; it's just that there's a tad more sugar than plain bread, and together with the milk and butter, it tastes more like sandwich bread rather than a crusty, savoury roll. You could change the hydration to make it more like bagel dough (stiffer) but then I suspect the texture wouldn't be as soft and light. Good luck and happy baking!


Mini Oven's picture
Mini Oven

ques2008's picture

so what is the mystery meat.  they look delectable (if you can use such a word to describe food!).  Nice sticks, by the way.

jleung's picture

Mini Oven, how did you make those? They look great! Reminds me of cooking hot dogs/sausages by a campfire with those metal skewers and then somehow wrapping bread dough around them... if that makes any sense at all.

Mini Oven's picture
Mini Oven

and cut up like a pizza (triangles.)  I started wrapping with the wide end.  The sticks are hollow Chinese Stainless Chopsticks.  Sticks are not needed with most sausages and hot dogs when they are pre-cooked but I wanted to make sure the meat would get done. Sort of the same principle as a potato nail, the metal conducts the heat toward the center of the food speeding up the cooking process.

Wrapping 1 inch wide strips around from top to bottom is another method. I can imagine that for the beautifully wrapped sausage at the top, a coil of dough was placed around it.

I remember in grade school, our "pigs" were simply wraped with rectangles of dough that just overlapped lenthwise.  We used to stick the point of the squeeze ketchup bottles into one end and squeeze till it came out the other!   It was a favortie meal and one I can remember from grade school,  that and "cowboy pie."



jleung's picture

Yup, I coiled the dough around the sausages in the photo. I was also less concerned about getting the "meat" done because these were vegetarian heat-and-serve hot dogs haha.

Like the pizza wedge shaping idea - will try that next time!



Mini Oven's picture
Mini Oven


vincent's picture

it reminds when i'm still a kid the hotdogs in a bun, sweet and tender yummy, i will try this with your recipe , thanks



jleung's picture

Vincent, the dough should be relatively straightforward but I want to try and replicate the Hong Kong style pineapple bun topping (and not the Japanese style, but those are tasty too). Will keep everyone posted. :)

neutronman's picture

Thanks for posting this.I love Hong Kong style breads. The smell of the breads and the textures... yum.

I know this is an off topic, but I'll be travelling soon to Hong kong and while being there I would be really interested of enrolling to any short course teaching how to make the different hong Kong style breads (including the above hotdog bun). Do you or anyone know a baking school/trainign centers in Hong Kong that offers this?