Sometimes, more than others, having a food allergy or intolerance can really suck. One of those times is when you want to have a food that reminds you of your childhood, especially if you didn’t have the intolerance while you were a kid.
So when I had sausage roll cravings a little while ago – before we went completely vegetarian for two months – I went into a little sulk. This lasted all of 2 minutes, before I realised that hey, I can make pastry and sausages. What on earth am I whinging about? Mostly the fact that I can’t just go down to Coles and pick up a Patties party pack of sausage roles and party pies to satisfy said cravings. I suppose I had to earn my treats but they were worth it!
- The pastry contains sour cream, so won’t be suitable for those avoiding lactose/all FODMAPs. If you have a FODMAPs safe pastry that you prefer, go ahead and use it.
- If you have no GF soy sauce, you can use kosher salt to get a similar taste. Ev’s mum taught us how to make sausage rolls years ago and she used soy sauce rather than salt because it enhances the flavour but it isn’t a necessity.
- Make sure you get real mayonnaise, with as little added ingredients as possible. As much as I loved it as a kid, Kraft’s mayonnaise is too sweet for this type of recipe and really isn’t proper mayonnaise at all. My 12 year old self would hate me right now – cheese, lettuce and Kraft mayo was my favourite school sandwich.
Will yield enough to be an appetiser for approx. 10-15 people.
- One batch GF sour cream pastry or a half batch of my GF/FF puff pastry recipe
- 800 g minced meat (beef and/or pork, as lean as you’d like)
- 1/3 cup REAL mayonnaise
- 3 tbsp. GF soy sauce
- 2 tbsp. minced fresh oregano – optional
- 2 egg whites and 1/4 cup water to make egg wash, thoroughly mixed – or cheat and use milk
- Dried rosemary or sesame seeds to sprinkle on top
Make the pastry according to the linked instructions and then place it in the fridge, well wrapped so it doesn’t dry out.
Pre-heat oven to 180 C/350 F.
Mix the mince meat, mayonnaise and soy sauce together thoroughly; this may mean using your hands, which can be unpleasant when the ingredients are so cold. Set it aside in the bowl.
Ready a baking tray by lining it with baking paper and put it somewhere within reach of your mini production line.
Separate the pastry into quarters. On a lightly floured surface, and with a floured rolling pin to prevent sticking, roll the pastry out into as neat a rectangle as you can make with about 3-5 mm thickness and 30 cm wide. The length doesn’t matter but it will be greater than the width.
Half way across the 30 cm width – i.e. at 15 cm – slice down lengthwise along the pastry. In the centre of the now two pastry strips, create a log of the mince mixture that travels down each length from end to end. This mince log shouldn’t be so thick that it takes up more than the centre third of the pastry strip, or the sausage rolls will be too full and won’t roll properly in the next step.
Now – and this is where the floured surface will come in handy to stop your good work being ruined by sticking to the bench – lift up one side of the pastry and roll it onto the mince log. Next, continue the movement by rolling the pastry covered mince over and onto the uncovered pastry. Easy! Just remember that GF pastry can be really finicky, so handle it as little as possible and be as gentle as you can.
Now you can decide how long you want the sausage rolls to be, and slice them accordingly. For serving as an appetiser/entree, we like to make them about 5 cm/2 inches long. But if you’re making these for dinner or to take for lunches, then go ahead and leave them about 10 cm long or even longer. Repeat until your sausage mix and pastry is used up.
Place the sausage rolls – gently – onto the prepared baking tray with the seam side down, to keep it sealed. Once you have a tray full, create two or three shallow, angled slices on each – see photos – and then brush the tops with the egg wash – I’ve used milk when I’m out of eggs/lazy – and sprinkle with sesame seeds, poppy seeds or dried rosemary.
Bake at 180 C/350 F for 20-25 minutes, until the tops are golden brown. Remove from the oven and serve while still hot with fructose friendly tomato sauce, BBQ sauce or this spiced capsicum dip.
Most importantly, enjoy, and listen to the praise you get from guests for making your own sausage rolls. You can enjoy that bit, too.