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Low Fodmap Sausage Rolls

Low Fodmap Sausage Rolls

Low Fodmap Sausage Rolls – a delicious recipe of crunchy pastry filled with pork mince, herbs, and spices that is still gentle on the tummy.
Course Main
Cuisine Australian
Keyword low FODMAP, sausage rolls
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 16 sausage rolls
Author Manuela Zangara



  • 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



  1. Put all the ingredients in a bowl and mix well with your hands. Keep aside.


  1. 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.
  2. Make into a ball, wrap it in cling wrap and let it rest for 10 minutes.


  1. 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.
  2. 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.
  3. 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.
  4. Serve warm with my Roasted Pepper and Maple Barbecue Sauce or your favourite condiment.