Did you ever think you could eat another sausage roll on LCHF? Well you can…
A word from Chef Craig: This pastry recipe is a little bit fiddly but pastry is isn’t it? It’s well worth the effort – it’s crunchy and easy to work with so even though it may not be an ‘everyday recipe’, it is a recipe that is fantastic to have up your sleeve. Here we demonstrate how to make a sausage roll that everyone will love. You are limited only by your imagination when it comes to the sausage filling, some people like to get creative and make a Thai Green Chicken sausage roll or a spicy Lamb Merguez. We’ve stuck to a simple classic here and a personal favourite.
A word from Caryn, The Whole Food Dietitian: Sausage rolls with a healthy twist, now you can include them if they were previously on your “must cut out” list. A great snack or party food item for both kids and adults. No, they’re not quite as convenient as opening a frozen packet – we know this, but invest the time to make these, served with some low sugar tomato relish, and you’ll be investing in your long term health. Delicious – no-one will even know the difference.
A word from Grant, The Fat Professor: These are great served hot or cold – a great portable snack this summer or to put in the kids lunch boxes. Try them with some LCHF tomato sauce and you have yourself a winner!
Prep time: 30 minutes
Cook time: 15 – 25 minutes
Carb count: 4.2 per serve
- 2 cups (250g) Mozzarella
- 1 cup (85g) Ground Almonds
- 2 tbsp (30ml) Cream
- 4 tbsp (20g) Psyllium Husk (available at your supermarket or local health food store)
- 1 Egg whisked
- 300g Pork sausage meat (check pack weight or ask for the amount from your butcher)
- 100g Pork mince
- 1 tsp (2.5g) Roughly chopped fennel seeds
- Salt and Pepper to taste
- Sesame seeds
Use a good quality sausage meat – you can remove meat from sausages, if necessary. Additionally, instead of using pork mince as well as sausage meat, you can up the amount of your pork sausage meat by 100g.
Melt the mozzarella in the microwave stirring every 20 seconds to ensure it melts evenly. Weigh out all the other ingredients and transfer them to a food processor. Scoop the melted mozzarella into the food processor with the other ingredients and blitz until it comes together into a doughy ball.
Roll out a rectangle of pastry about 2.5 times wider than the amount of sausage filling you are going to lay in it, roll the pastry over the sausage filling and crimp with a fork tightly at the join.
Brush or rub plain water over the roll then scatter the sesame seeds on top, cut the roll now or you can cut it once it’s baked in the oven.
Bake the roll @ 160°C in a pre-heated oven until golden.