Healthier Sausage Rolls
Make your own healthy sausage rolls with this recipe using grass-fed mince.
Ingredients
- 1kg grass-fed mince (not too lean)
- 2 onions, diced very finely
- 3 cloves garlic, minced finely
- 2 eggs, whisked
- ½ cup gluten-free breadcrumbs
- 1 large zucchini (or 2 small) grated and squeezed well to omit and excess moisture
- 2 carrots, grated
- ½ cup no added sugar tomato sauce
- 1 teaspoon dried oregano
- Salt and pepper
- Homemade or quality commercial Pastry of your choice* (I used gluten-free, “Careme” brand of all-butter spelt puff pastry is a good commercial choice for non-gluten free eaters)
- An extra egg to glaze/wash the sausage rolls
- 1 tablespoon milk of your choice
- Sesame seeds to garnish (optional)
Optional extras: chopped parsley or herbs such as basil, nutritional yeast for a cheesy flavour, extra finely diced vegetables like capsicum, mushrooms etc.
Method:
- Preheat oven to 200°C (fan forced) and line two baking trays with baking paper.
- Remove pastry from the freezer if frozen and lay out sheets on the bench to slowly thaw.
- Meanwhile mix your filling ingredients together: add the mince, vegetables, eggs, crumbs, sauce and herbs and mix until well combined. Season well with salt and pepper and if you’re using any optional extras add them now.
- Take one sheet of pastry and cut it in half.
- Whisk the remaining egg with the tablespoon of milk.
- Place a long narrow strip of mince mixture (about 1/8thof your mix) along one edge of each half of pastry.
- Brush the opposite side with the egg wash and roll up to enclose the filling.
- Place your roll seam down on a large baking tray. Brush with the egg wash again and sprinkle with sesame seeds if using.
- Cut into each roll into 3-4 pieces depending on the size you like your sausage rolls. If you want even small pieces for sharing on a party platter, or for lunchboxes score the top of the pastry now to make for easier slicing after baking.
- Repeat with remaining pastry sheets and mince mixture.
- Bake the trays of sausage rolls in the oven for 20-25 minutes or until golden brown.
Recipe courtesy of Sandi Cooper Naturopathy.