Homemade Sausage Rolls

Homemade Sausage Rolls

(Meat version & vegetarian version)

Last night I decided to sort out our freezer in order to get ourselves ready for the upcoming festive celebrations. I wanted to make use of the items that were in there and my intention was to make something wholesome, nutritional and comforting so I decided on making some homemade sausage rolls. I like to play around with the ingredients I use for the filling but this is a good staple version that I use time and time again.

And now for the healthy bit…

I add flaxseed in as they are an excellent source of Omega 3 (an essential fatty acid for the body). Flaxseed has also been called one of the most powerful plant foods on the market and is rich in calcium, which contributes towards strong teeth and healthy bones.

With no added sugar as well as being gluten free, flaxseed can be used to create some delicious treats that will leave you feeling great and is a great way to get your fill of Omega 3 (ALA). Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s. Lignans, which have both plant estrogen and antioxidant qualities.

I also added Nutritional Yeast Flakes to these sausage rolls as well. They are popular amongst the vegan community and get its name from the protein, vitamins, minerals and antioxidants it contains. Studies have shown it has a wide range of potential health benefits, ranging from lowering cholesterol to protecting the body from free radical damage. They are Gluten free and have a cheesy, nutty taste made from primary inactive yeast. Added B12 as well (Vitamin B12 is a nutrient that helps keep the body’s nerve and blood cells healthy and helps make DNA, the genetic material in all cells. Vitamin B12 also helps prevent a type of anemia called megaloblastic anemia that makes people tired and weak).

They contain no artificial preservatives, colouring, flavouring or genetically-modified material. The ideal condiment for soups, cereals and smoothies, sausage rolls!! and so much more. They are also rich in B vitamins, folic acid, zinc. The other huge benefit is they are really cheap and only cost about £3.00 for a 125ml tub!

 

Ingredients:

  • Packet of puff pastry
  • 350g packet of sausage meat
  • 1 egg (whisked with a fork) + 1 egg whisked for glazing
  • 1 tsp mustard powder
  • handful of chopped coriander 
  • handful of chopped parsley
  • handful of cheese (I used gruyere)
  • 2 tsp of dried herbs of your choice (plus extra for the topping)
  • ¼ courgette (sliced thinly)
  • 2 tomatoes (thinly sliced)
  • 1 tablespoon of flaxseed (optional)
  • 1 tsp of nutritional yeast flakes (optional)
  • Salt & Pepper
  • Greaseproof paper
  • Baking tray

Method:

  1. Preheat your oven to 180ºC/GM 6
  2. Remove the puff pastry from the fridge and allow to sit at room temperature whilst you are making the filling.
  3. Place the sausage meat, egg, mustard powder, coriander, parsley, dried herbs, cheese, flaxseed, yeast flakes, salt & pepper into a bowl and mix together well.
  4. Roll out your puff pastry. I use the sheet version as its easier to cut and work with. Cut out your desired sausage roll shape and size and place a small amount of your sausage meat filling onto your pastry. Brush the edge of the pastry with your whisked egg and roll to seal.
  5. For your vegetarian version; mix together the tomatoes, courgette, flaxseed, yeast flakes, cheese (optional), salt & pepper together and then place onto your cut out pastry sheet. Brush the edge of the pastry with your whisked egg and roll to seal.
  6. Make 3 slits along the top of the pastry, brush with the remaining whisked egg and sprinkle with the remaining dried herbs and cheese (optional)
  7. Place your sausage rolls onto a baking tray lined with greaseproof paper.
  8. Bake in the oven for 20-30 minutes depending on the size. I always check mine after 20 minutes to see how they are doing.
  9. Remove from the oven and enjoy!

 

These sausage rolls are perfect for lunch boxes, parties, buffets, an alternative to the common sandwich at lunchtime. I eat mine as a snack with homemade mustard or you can enjoy them as part of a meal for lunch or dinner with a seasonal salad.

Why not try and be creative with various fillings. Im going to try a spiced lentil filling for my next batch so watch this space for the recipe!

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