Sausage Rolls

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Wow, do you know how long since I have eaten a sausage roll, I’m thinking 4 or 5 years, I’ve never seen any decent looking GF ones, and certainly nothing Paleo, for some weird reason i have been craving them, so here is my recipe. This recipes uses sorghum which I know is not strictly Paleo, I will try this recipe using more Paleo friendly flours, but for now this is as close as I could get.

Sausage Rolls
50g ice cubes
100g frozen ghee (or butter), cut into cubes (I cut into cubes, then froze)
30 grams teff flour (or rice flour),
30 grams tapioca flour
30 grams sorghum flour
10 grams potato starch
1 level tsp xantham gum
1/2 tsp. of salt
1 x 15ml tbsp. cold water

Add in this order to TM bowl, ice, ghee, flours, xantham gum, salt and mix 10 secs, speed 10 until resembles fine breadcrumbs. Now add water and knead in TM bowl 2 mins, until clumping together.
Tip onto thermomat or greaseproof paper and shape into a log, wrap in mat or paper and place in fridge for 30 minutes.
After 30 mins remove from fridge, sprinkle with extra flour ( I used the sorghum here) and roll out to about 1 cm thick, then fold bottom third up, and top third down, sprinkle with flour and roll again, repeat this process 6 times before rolling out to about 5mm thickness to use for sausage roll pastry, or whatever you prefer. The pastry will get smoother during this process, but it is ideal to keep it cool so use a spatula to fold rather than your hands.

For my sausage roll filling I used 100g mince beef, 100g pork mince, ½ onion, 1 tbsp. fresh chopped parsley and salt and pepper.
Chop onion, in tm bowl 3 seconds, speed 7
Add remaining mix 10 seconds, REV speed 2.
I rolled pastry into 2 pieces, both about 20cm x 10cm, spread mince mixture down the middle of each piece and then roll up tightly, brush top with almond milk, or beaten egg and slice into 4 cm size rolls, then put 2 shallow scores in top of each sausage roll,
Bake 20-25 mins at 200 degrees (fan forced) until pastry has puffed and is golden.

TIP:I retested this recipe, and froze the pastry after folding it, I then deforsted overnight and used it, it worked perfectly!

Love this recipe, please leave a review on my Facebook page!

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“The passion that Emily has for a Paleo lifestyle shines through in all she does. These recipes are quick, tasty, and will save you time in the kitchen. Enjoy!"

— Meghann Birks (Owner, Paleo Café, Mornington Peninsula Victoria)

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