Low FODMAP Sausage Rolls that contain homemade sausages that won’t disappoint you! Easy as meatballs to make, just a different, long shape instead of balls. Perfect hot or cold. Great accompaniment during Christmas party or as a snack.
- Perfect eaten hot or cold
- Great snack or a party dish
- With homemade sausages that taste just like the real thing!
“Great homemade sausage rolls”
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
INGREDIENTS FOR A Low FODMAP SAUSAGE ROLLS, 20 ROLLS:
- Sausage Meat:
500 g lean pork mince
1 each of:
tbsp dried sage leaves, minced in a pestle and mortar
tsp smoked paprika (I used 1/2 tsp of mild and 1/2 tsp hot smoked paprika)
tsp of salted a tsp of black pepper
- Pastry:
I used a 3/4 pack of a Genius gluten free puff pastry. Make sure you use a gluten free pastry that is also Low FODMAP, as I found for example one containing pea flour, which isn’t necessary Low FODMAP.
- Glaze:
1 egg, beaten
Low FODMAP SAUSAGE ROLLS – INSTRUCTIONS TO PREPARE:
Preheat the oven to 180 degrees C (fan setting). Line two large trays with baking paper.
Bring the defrosted pastry out of the fridge 10 minutes before using.
Take the mince out of the fridge. Add all of the seasoning and mix it with your hands so it’s well incorporated.
Make 20 even sized small sausage shapes with the seasoned mince. Place them ready to go on a tray.
Roll out the pastry into a rectangle. Cut half a centimetre strips and wrap each one around each sausage.
Place on the lined baking tray.
Glaze with an egg wash, using a pastry brush.
Depending on your oven, bake the sausage rolls for around 20 minutes. Serve hot or cold.
Find a printable recipe card below:
Low FODMAP Sausage Rolls
Equipment
- 2 baking tins
- baking paper
- rolling pin
Ingredients
- Sausage Meat:
- 500 g lean pork mince
- 1 each of:
- tbsp dried sage leaves minced in a pestle and mortar
- tsp smoked paprika I used 1/2 tsp of mild and 1/2 tsp hot smoked paprika
- tsp of salted a tsp of black pepper
- Pastry:
- I used a 3/4 pack of a Genius gluten free puff pastry. Make sure you use a gluten free pastry that is also Low FODMAP as I found for example one containing pea flour, which isn't necessary Low FODMAP.
- Glaze:
- 1 egg beaten
Instructions
- Preheat the oven to 180 degrees C (fan setting). Line two large trays with baking paper.
- Bring the defrosted pastry out of the fridge 10 minutes before using.
- Take the mince out of the fridge. Add all of the seasoning and mix it with your hands so it's well incorporated.
- Make 20 even sized small sausage shapes with the seasoned mince. Place them ready to go on a tray.
- Roll out the pastry into a rectangle. Cut half a centimetre strips and wrap each one around each sausage. Place on the lined baking tray.Glaze with an egg wash, using a pastry brush.
- Depending on your oven, bake the sausage rolls for around 20 minutes. Serve hot or cold.
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