Gourmet Sausage Rolls | Easy Paleo Recipe
Pete’s Gourmet Sausage rolls are gluten-free, wheat free made from a blend of herbs and spices, meat mince (chicken, pork, turkey), nuts, and dried fruit.
It’s a unique take on traditional sausage roll recipe, it is gluten free, full of flavour and texture, and has a higher nutrient density to that of sausage rolls.
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This is a large quantity, but makes perfect leftovers for a couple of days and excellent to freeze as slices for future meals. It is basically a sausage roll recipe but cooked wrapped in prosciutto instead of pastry.
Our favorite part about this recipe is the sausage rolls versatility. You can serve it as a full meal or cut into thin slices as a side + take to work for lunch and be the envy of your co workers!
RECIPE
Sausage Mixture
1-1.5 kg mince total
*Pete used the below for a broad flavour.
500g turkey mince
500g chicken mince
500g pork mince
Herbs and Spices for Mixture
Half onion finely chopped
Garlic cloves crushed
Small green apple grated
Orange zest of 1 orange.
Pistachios 1/2 cup
Sage 2 tablespoons (optional but it is the best herb for this recipe)
Parsley handful, chopped
(any fresh herbs you like are fine to use if above not available)
Alternative to Pastry
Prosciutto slices 6-12 slices (depends on the slice size)
All the below is optional, or use what you have available. But the fruit definitely gives it a more festive vibe and definitely recommended if cooking for others.
¼ cup dried apricots chopped
¼ cup dried currants chopped
¼ cup dried cranberries
1 Tbsp Brandy (optional)
Place some saturated fat (ghee, tallow, butter, coconut oil) in frypan and slowly fry onions until translucent.
Add garlic for last few minutes of cooking.
Turn off heat and leave aside.
METHOD
1.While frying onion line one baking tray with baking paper.
2. Place another equal size of baking paper on the bench ready to use for rolling the meat later.
3.Mix all other ingredients in a bowl with salt and pepper. Add in onion and garlic and mix through.
4.Place prosciutto in overlapping layers on the baking paper on bench.
5.Add mince mixture in a row at one end of the prosciutto.
6.Lift end of baking paper to help roll prosciutto/mince over once, then pull back the backing paper and continue to roll to the end of prosciutto.
7.Place on tray lined with making paper.
*OPTIONAL Splash some brandy over rolls before baking.
Size does not matter. Whatever size your prosciutto lends itself too.
8.Bake at 180 degrees C for around 30-40mins – time varies a lot depending on thickness of the roll. Less time for a roll with small diameter.
9.Cut a roll in half to test if cooked.
Enjoy as they are, or with caramalized onion or tomato chutney.
Slice to serve, or to freeze.
Recipe created by Pete Jacobs
