No Australian party is complete without a piping hot tray of party pies and sausage rolls. So much so that many a child (or grown man, for that matter) will deem a party unworthy if they’re not served. But for those of us on the low FODMAP diet, the traditional sausage rolls will not do. These low FODMAP Pork Sausage Rolls are delicious, tummy friendly and almost as easy to make as the “from freezer to oven” variety.
I discovered the hard way that putting only pork mince in the pastry makes bland, dry sausage rolls. However, if you add gluten free bread crumbs to soak up and retain moisture, and eggs, tomato sauce, maple syrup and Worcestershire sauce to provide that moisture, you’re on a winner. Throw in some mixed herbs and the FODMAP-friendly green leaves of a leek for a kick of flavour, and that’s your filling sorted. All that’s required is to mix it together.
For the golden-brown, crisp and buttery exterior, I use Simply Wize gluten free puff pastry sheets. They are yummy and take away the hard work of making your own. And it’s entirely optional, but you can mix together an egg and a little water and brush it on top to give them a little glaze.
Take them along to your next party or group event, and no one will even know they’re low FODMAP. Pair them with a little relish, tomato or BBQ sauce. I’ll even go so far as to say they leave the frozen kind in the dust. If you’re looking for another winning savoury side to take along to your next social get-together, look no further than my Mum’s Crash Hot Potatoes.
Pork Sausage Rolls
- 3 sheets low FODMAP puff pastry
- 500 grams lean pork mince
- 1/4 cup green leek leaves
- 2 eggs
- 1/4 cup gluten free bread crumbs
- 4 tbsp mixed herbs
- 4 tbsp tomato sauce
- 3 tbsp maple syrup
- 2 tbsp Worcestershire
- 1 extra egg and water mixture, to glaze optional
Preheat the oven to 180 degrees Celsius fan forced, and get your puff pastry out of the freezer to thaw.
Place the pork mince in a large mixing bowl with all other ingredients except the pastry and the additional egg and water mixture for the glaze.
Using a large spoon or your hands, mix all the ingredients together to evenly distribute all the ingredients and flavours.
On a floured benchtop, roll out the pastry sheets to the desired thickness. Cut each sheet into 12 rectangles.
Using your hands, place some of the pork mixture onto half of the pastry rectangles and shape it so that there is a little pastry left on either side.
Pair each rectangle with filling on top with one without. Lay the "naked" pastry on top of the filling and pinch the edges together to form the sausage roll.
In a small bowl, whisk the extra egg with a little bit of water and brush the top of the pastry as a glaze.
Place the rolls onto a lined baking tray and bake in the oven for approximately 10 minutes or until they are golden brown and the filling is cooked through.