As a child I couldnt stand sausage rolls, cut to being pregnant with my 1st child back in 1999 and its all I craved, the smell of them baking or in the bakery oh my goodness I loved it…and so began my love of sausage rolls!! You can’t beat a homemade sausage roll with sauce, they are fun to make with the kids too. And you can hide some veggies in them too as long as you grate them finely enough. Since the majority of sausage roll mince these days contain onion powder which is off limits to those on the low fodmap diet I decided that the store bought sausage mince was a no go and focused on just beef in the sausage roll and would add plenty of extras for amazing flavour, I pretty much check out spices and herbs that I have and add them. This recipe is with herbs and spices that I always have available in the fridge and pantry. I love using chives, it has that slight onion kinda flavour so use this alot inplace of onions and in this sausage roll mixture it really is yummy. I definately love this combination in the sausage meat and the kids do too, they just think all the bits are herbs and spices…not spinach, carrot and zucchini in there too, what they dont know wont hurt them…right? 😉
My next thing was to make a gluten free pastry that wouldnt crumble when you tried to eat the sausage roll. Argh! this would drive me and the kids insane. We’d end up with mounds of crumbs but thought its just the thing of gluten free baking but I wasnt going to settle for it. So with some tweaking and adding an egg to help hold it together this pastry is really nice and easy to work with. Anything left over you can freeze and use for later or roll out left overs and spread it with jam, roll up and cut into 1.5cm thick pieces and bake in the oven for little jam scroll biscuits. we always did that as kids when mum made sausage rolls, we’d love using the left over pastry and now my kids enjoy doing the same thing (scroll down to see their creativity with the leftover pastry). I found the pastry recipe from the Sue Shepherd cook books just crumbled at the touch, the egg helps hold it together so its much easier to eat!
Low Fodmap Sausage Rolls
Makes approx 20 party size sausage rolls (I forgot to count how many I made)
2 cups brown rice flour
1 cup tapioca flour (Arrowroot flour)
1/2 cup potato starch (or maize cornflour)
1/2 tsp salt
3 tsp xanthan gum
200 grams butter, chilled and cubed
4-6 Tbsp ice cold water
500 grams lean beef mince
3 Tbsp freshly chopped chives
2 Tbsp freshly chopped parsley
1 Tbsp oregano (fresh or dried) or dried italian herbs mix
1/2 tsp smoked paprika
1/2 tsp cummin powder
1 carrot finely grated (to hide from the fussy kids)
1/2 zucchini finely grated, drain on paper towel to get rid of moisture
small hand full baby spinach leaves finely chopped.
1/4 cup low fat fetta cheese, crumbled (optional)
1/4 cup pine nuts (optional)
pepper to taste
Preheat oven to 200 degrees. Line 2 baking trays with grease proof paper. In a food processor combine flours, salt and chilled butter and process until it resembles bread crumbs. Add the egg and mix until combine. Add ice cold water a tablespoon at a time until it forms a ball of dough. Wait a minute after adding each tablespoon as it will come togther after a little mixing. Alternative use your hands to rub the butter into the flour/salt then mix in the egg and 1 tablespoon of water at a time. Knead until smooth (a couple of minutes is all it needs) Halve the dough, wrap in cling wrap and place in fridge to chill while making the sausage centre.
In a mixing bowl combine mince, carrot, herbs and spices and feta and pine nuts if using. Mix to combine.
Using 2 sheets of baking paper, one on the bench and the other to go over the dough. Lightly flour the bottom sheet with brown rice flour and then lightly flour the top of the dough to make sure it wont stick. Roll out one of the dough balls to a rectangle shape, i like to cut the edges to neaten it up an dput the off cuts to the side. Roll log of mince mixture and place in the centre of the dough until you have a row of mixture the length of the dough. use milk on the long ends to help secure it (or lactose free milk). I like to use the baking paper to help roll over the pastry I find it doesnt tend to be inclined to stick. Then roll the pastry over the rest of the way and carefully push down to secure the ends (the milk will act like a glue). Then cut into desired sizes, party size or longer. Place on a baking tray and brush with milk or egg. Repeat with remaining dough.
Bake for about 18 minutes.
Here are some of the kids creations, Dylan’s mini jam pie and aeroplane, Tayla’s made a pokemon character and Jordan did lots of little jam scrolls. Carlie is at her friends place and Sabrinah was fast asleep so they missed out on the fun!
And Dylan wanted me to cut it in half and take a photo of the jam inside so everyone can see it on my blog, bless him. So here ya go Dylan, its up on the blog!