gluten free sausage roll, Grain Free, LCHF Pastry, pork sausage, sausage roll recipe, sausage rolls
It was Fathers Day this past weekend and the father of my children (like all dad’s – and single mum’s) needed an acknowledgement of his overall awesomeness. So as the day was his day, he got to say what he would like me to make him.
Typically his first call was sausage rolls – who would have guessed? Easy things to make or buy if you are into wheat – very ticksy things to make when you are grain & gluten free, eat whole foods and prefer not to use a gluten-free flour mix.
So I gave it my all and the result? Well you will have to read on!!
I only attempted these after seeing some pretty awesome looking LCHF pastry Chef Craig Rodger posted recently on Facebook. I have made paleo/primal pastry before as my regular blog readers know, but mine is not the easiest to roll and best for a quiche or tart, where you can squish it into the container.
When you bake with grains the gluten in the flour makes the mix come together and is very elastic and easy to roll. Psyllium husk is used in gluten free baking as a binder to give a bit of elasticity to the mix in a similar way. The slight issue with Chef Craig’s recipe is that I have a sensitivity to psyllium husk so I’ve substituted these with ground Chia seeds (which I am ok with). However, the Chia seed is not quite as binding so I found that I needed to do a first roll then chill the pastry for an hour to enable it to be strong enough to wrap around the sausage mix.
But that was no issue in the end as you can see!
Pork and Sage Sausage Rolls with Homestyle Tomato Sauce
500g Pork mince – fresh range, minced finely. You may need to use your food processor to get the fine mince.
1 red onion, finely chopped.
1/2 cup Sage or a mix of fresh herbs, finely chopped.
1 egg mixed
salt and pepper.
1 tbsp olive oil.
Chef Craig Rodger‘s LCHF Pastry
250g Mozzarella cheese
30g Mascarpone cheese
1 egg, whisked
20g Ground Chia Seeds or Ground Psyllium Husks
85g Almond meal/flour
Salt and Pepper to taste.
1 tin of tomatoes (400g) choose no added sugar & low salt
50g butter (or 50 mls extra virgin olive oil)
Salt & pepper to taste
Optional – Chilli flakes to taste
Preheat oven to 180C/325F
Finely chop the onion and gently fry in the oil for around 5 minutes or until soft, cool slightly.
Process the pork until it is a fine mince.
Beat the egg.
Finely chop the herbs.
Mix all the ingredients together well.
Turn out onto a board covered in cling film
Shape into a long sausage.
At this stage you can place in the fridge until you are ready to wrap it in pastry.
Lay out in the middle of the pastry, which has previously been rolled onto baking paper.
Use a little of the egg wash to paint the long edge of the pastry.
Make the edges even and there should be enough to overlap the roll.
Using the baking paper to aid you, carefully roll the pastry over the meat to make the roll shape.
Slice into smallish rolls then use the remainder of the egg wash to baste.
Bake for 15 minutes then turn the oven up to 200C/375F and bake for a further 8 to 10 minutes until golden.
Chef Craig Rodger‘s LCHF Pastry
Microwave the mozzarella until melted, or use a double boiler to do this.
Add the melted cheese along with the mascarpone and egg and blitz together for a few moments to mix.
Add the Chia seeds or psyllium husks, almond meal/flour, salt and pepper then process in bursts until a ball forms.
If the mix is very sloppy add a few more tablespoons of Almond Meal.
Place the pasty onto a cling film and flatten.
Leave to cool in the fridge for 30 minutes.
Homestyle Tomato Sauce
Mix tinned tomatoes with the butter, add a grind or two of pepper (some chili flakes if you want it spicy).
Simmer very gently over a low heat for 25 to 30 minutes or until it is reduced to a thick sauce.
At the end of the day there was only one lonely roll left!
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