Sausage Roll Fillings – Quirky Cooking

If you’re grain free or gluten free and missing sausage rolls, here’s some yummy recipes that we’ve been making lately! I use the Grain-Free Dough recipe from Life-Changing Food for sausage roll pastry (it’s so delish and there’s dairy-free, nut-free and egg-free variations)… or if you don’t want to make the pastry you can buy our Grain-Free Pastry premade, from your local Primal Alternative stockist! (Or of course you can use any pastry you prefer.)

Note: If you are on the GAPS diet, you can use my Almond Meal Pastry (recipe here), but it will be a bit crunchy and can sometimes crack a bit with sausage rolls… but it’s not bad if you need a starch-free version.

Scroll down to see recipes for my Butter Chicken filling and my sister Joye’s Lamb & Rosemary filling – yum!! You can also find a Pork & Fennel filling in Life-Changing Food, and a Spicy Chicken & Veggie filling (with a spelt rough puff pastry recipe).

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Butter Chicken Sausage Rolls

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Filling:

1/2 stick celery

120g carrot

120g zucchini

1/2 brown onion

2 cloves garlic

a few sprigs of coriander or parsley

500g chicken mince

100g almond or pepita meal (or gf or sourdough bread crumbs)

1 egg

2 Tbsp Quirky Cooking Butter Chicken Spice Blend

(OR make the spice blend in my Butter Chicken recipe & use 2 Tbsp of that blend)

2 tsp fine sea salt

1/2 tsp red chilli flakes (opt)

Pastry:

1/2 batch Grain-Free Dough (recipe in Life-Changing Food) or preferred pastry

2 Tbsp sesame seeds

1 egg

1. Preheat oven to 200C. Line two baking trays with baking paper.
2. Cut celery, carrot and zucchini into quarters and chop with onion, garlic and coriander or parsley in a Thermomix (10 sec/speed 5) or food processor until finely grated.
3. Mix grated veggies with mince, nut/seed meal (or bread crumbs), egg, Butter Chicken Spice Blend, salt and chilli flakes (if using) until well combined (either by hand, or in Thermomix 30 sec/rev/speed 5 using spatula to help combine).
4. Divide dough into 4 equal balls. Roll one ball out between 2 sheets of baking paper to a rectangle approx 28x13cm (dough should be about 3-5mm thick).
5. Place one quarter of the filling along the long side of the rectangle (close to the edge), then roll into a cylinder shape so mince is enclosed. Use a sharp knife to slice cylinder into 4 equal rolls. Place onto baking tray and repeat with remaining dough and filling.
6. Beat remaining egg and brush top of sausage rolls then sprinkle with sesame seeds. 
7. Bake 25-30 mins or until golden brown. 

Notes

Delicious served with mango chutney!

Store in fridge for up to 3 days or freeze in an airtight container/bag for up to 3 months.

Variations:

Egg free: Swap egg in filling for 1 Tbsp chia seeds mixed with 3 Tbsp water. Swap egg wash on pastry for a milk wash (dairy or dairy free), or brush with olive oil. (The Grain-Free Dough also has an egg-free variation.)

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Lamb & Rosemary Sausage Rolls

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1. Preheat oven to 200C. Line two baking trays with baking paper.
2. Finely chop garlic and rosemary (by hand, or in Thermomix 3 sec/speed 7).
3. Add onion and sweet potato and finely grate in a Thermomix (10 sec/speed 5) or food processor.
4. Mix grated veggies with mince, nut/seed meal (or bread crumbs), egg, salt and pepper until well combined (either by hand, or in Thermomix 30 sec/rev/speed 5 using spatula to help combine).
5. Divide dough into 4 equal balls. Roll one ball out between 2 sheets of baking paper to a rectangle approx 28x13cm (dough should be about 3-5mm thick).
6. Place one quarter of the filling along the long side of the rectangle (close to the edge), then roll into a cylinder shape so mince is enclosed. Use a sharp knife to slice cylinder into 4 equal rolls. Place onto baking tray and repeat with remaining dough and filling.
7. Beat remaining egg and brush top of sausage rolls then sprinkle with sesame seeds or pepper. (I use different garnishes on each type of sausage roll so you can tell them apart.) 
8. Bake 25-30 mins or until golden brown.

Notes

Delicious served with my homemade Tomato Sauce!

Store in fridge for up to 3 days or freeze in an airtight container/bag for up to 3 months.

Variations:

Egg free: Swap egg in filling for 1 Tbsp chia seeds mixed with 3 Tbsp water. Swap egg wash on pastry for a milk wash (dairy or dairy free), or brush with olive oil. (The Grain-Free Dough also has an egg-free variation.)