A short length of hot dog sausage wrapped in a strip of dough and baked or fried golden. The enroladinho de salsicha is a fixture of the Brazilian children's birthday party, served by the trayful next to coxinha and brigadeiro. A ham-and-cheese version (enroladinho de presunto e queijo) is made the same way without the sausage.
Wrapping a sausage in dough is a near-universal idea, found from the American pig-in-a-blanket to the Soviet sosiska v teste, and the Brazilian enroladinho has no single documented inventor. What is clear is its place: by the 1970s and 1980s it had settled in as one of the mandatory salgados of the festa de aniversário infantil, cheap to make in quantity, easy to eat with one hand, and reliably popular with children. It is a party and lanchonete snack rather than a regional specialty, eaten nationwide.
A bite-sized bundle, the dough baked to a soft golden shell or fried crisp, wrapped snug around a warm, juicy slice of sausage. The contrast is the appeal — mild, slightly sweet dough against the salty, smoky sausage. Eaten in two bites, by hand, straight off the party tray.
The dough is the only variable. A soft yeast or quick baking-powder dough, rolled into thin strips, is wound around each piece of sausage so it grips on baking; an egg wash browns it in the oven. For the fried version a stiffer or puff-pastry dough is used so the wrap crisps in the oil without unraveling. Either way the sausage is precooked, so the cook only needs to set the dough and heat the filling through.
Variations
The sausage version is the default; enroladinho de presunto e queijo (ham and cheese) is the common alternative, and some cooks add a little ketchup or mustard inside. The dough ranges from a soft homemade bread dough to store-bought puff pastry, and the snack may be baked (the usual party version) or deep-fried.
On the Palate
Where Enroladinho de Salsicha sits in the Brazilian flavor cloud
Ingredients
Serves 6
How it's made
6 steps · 20 min active + 20 min waiting
- 110 min
Make a soft dough from flour, milk, butter, yeast or baking powder, and a little sugar and salt; rest until smooth.
- 28 min
Roll the dough thin and cut into long narrow strips.
- 310 min
Cut each sausage into short lengths and wind a dough strip around each one, sealing the ends.
Watch outWind the dough strip snugly around each sausage and seal the ends — a loose wrap unravels in the oven and slides off the filling.
- 44 min
Arrange on a lined tray, spacing them apart.
- 52 min
Brush with beaten egg.
- 620 min
Bake at 200°C until puffed and golden, about 18-20 minutes (or deep-fry until crisp); serve warm.
Watch outBake until puffed and golden — the sausage is precooked, so you're only setting the dough and heating it through; pull it pale and the wrap stays raw.
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