I have been looking forward to sharing the recipe for these Low Fodmap Sausage Rolls with you for a while now.
I have made them many times – they are part of my monthly rotation actually – and I am quite sure they are now perfect and ready to be shared!
I love Sausage Rolls and so do my kids, that’s why I had to adapt my “old” recipe into a Low Fodmap friendly one. If you are not following the Low Fodmap diet, you can make my traditional Sausage Rolls or use regular puff pastry with today’s filling. They are both delicious.
I always use fennel seeds whenever sausage is required because I love Sicilian sausage which contains fennel seeds. Besides, I think they add a nice aroma to the filling.
Serve these Sausage Rolls with my Roasted Pepper and Maple Barbecue Sauce. They are a match made in heaven, trust me!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Sausage Rolls
- 500 gms – 1.1 lbs. pork mince
- ¾ tbsp fennel seeds
- 50 ml – ¼ cup scant white wine
- ¾ tbsp garlic infused olive oil
- 1/8 tsp asafoetida optional
- ½ tsp pepper ground
- 1 tsp salt
- 125 gms – 1 cup Healthy Baker lofo flour
- 2 tbsp vegetable oil
- ¾ tsp salt
- 80 ml – 1/3 cup lukewarm water to add little by little as required
Put all the ingredients in a bowl and mix well with your hands. Keep aside.
Put the flour, salt, and vegetable oil in a medium bowl and start kneading. Add the water little by little as required and keep kneading until the dough comes together.
Make into a ball, wrap it in cling wrap and let it rest for 10 minutes.
Divide the dough in 2 and knead it very thin (as thin as a sheet of puff pastry). Make sure that the dough is about 15 cm – 6 inches wide.
Take a handful of meat, make a sausage as long as the long side of the half pastry sheet and place it towards one of the edges. Roll up the sausage roll leaving the ends open. Cut the roll into 8 equal parts. Score the tops diagonally with a sharp knife and brush them with the some beaten egg.
Place the sausage rolls with the fold down on a baking tray lined with baking paper and bake in a pre-heated oven at 200°C – 390°F for 25 minutes or until golden brown.
Serve warm with my Roasted Pepper and Maple Barbecue Sauce or your favourite condiment.
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