#sausages Archives - The Fat Foodie

Pinwheel Sausage Rolls by The Fat Foodie

Sometimes there’s nothing tastier than a hot sausage roll that’s fresh out of the oven, but because they’re really rich they can sometimes sit quite heavy in your tummy. That’s where these pinwheel sausage rolls come in. When I was a kid my Mum used to make these with just sausagemeat and puff pastry and they were absolutely delicious, but my adult palate needs a little bit more excitement so I’ve tweaked the recipe to make them even better.

The pinwheel sausage rolls have dried sage incorporated within their sausagemeat filling which goes really well with the pork sausagemeat and makes them taste beautifully herby. I also added dairy-free soft cheese to the filling which adds a wonderful creamy taste and texture to them and lends a lovely contrast to the crispy puff pastry casing. You don’t need to use soft cheese if you don’t want to, they’ll still be really tasty if you leave it out, but it really is a gorgeous addition to the mix.

The beauty of these pinwheel sausage rolls is that instead of having a thick block of solid sausagemeat running through a solid pastry case, in these pinwheels the sausagemeat and cream cheese is spread between thin rolls of crispy, flaky puff pastry, making them a light and delicate, but still substantial, sage-infused sausage roll. I served mine with a simple dressed salad, but if you want a more filling meal you could serve them with vegetables and gravy. Whatever way you choose, they’ll still blow your socks off.

Ingredients:

500g block of gluten-free puff pastry

A pack of good quality sausages which are gluten-free and have no onion or garlic in their seasoning (around 350g worth)

200g of lactose-free soft cheese (or a dairy-free version)

1 tsp of dried sage (you could go up to 2 tsps if you’re a real sage fiend)

1/2 tsp ground pepper

2 tbsps of chopped chives

1 egg

12 fresh sage leaves (optional decoration)

Method:

Remove the sausages from their casings and place into a mixing bowl. Add the dried sage, ground pepper and chopped chives and mix through the sausagemeat.

Roll out the puff pastry into a large rectangle.

Puff Pastry Ready for the Filling

Spread the sausagemeat onto the puff pastry and then spread the cream cheese on top.

The Sausagemeat and Cream Cheese Filling on Top of the Puff Pastry

Brush the farthest away edge of the pastry with beaten egg and roll up the pastry tightly starting from the longest edge closest to you.

The Pinwheel Sausage Rolls Being Rolled Up

Cut the pastry roll into discs around 2cm wide and place them lying down on greaseproofed baking trays.

Glaze with beaten egg and a fresh sage leaf before baking in the oven for 15-20 mins until golden brown.

Pinwheel Sausage Rolls by The Fat Foodie

Sausages and Mash by The Fat Foodie

For all that I enjoy cooking new and interesting meals, sometimes it’s the simple old favourites that really hit the spot. One meal that undoubtedly falls into this category is sausages and mash.

A while ago I bought a pack of really good quality gluten-free butchers sausages from Marks and Spencer, but I froze them because the weather was too nice at the time for a hearty dinner such as sausages and mash. However, the leaves on the trees are not only starting to turn colour on the branches, they’re voluntarily free-falling to the ground to be crunched underfoot as we move throughout our day. This, to me, means it’s time to start revisiting classic recipes which have seen our elders through the cold, but cosy, evenings of autumn.

My initial plan for the sausages had been to slice them and put them through a pasta dish, but when I remembered that I still had some of my home-grown potatoes to use up I decided to make sausages and mash. As much as I adore good, lightly whipped mashed potato with a generous quantity of butter lovingly folded through it, sometimes it needs to be made a little bit more exciting so when I realised I had a leek in the fridge I figured it’d go very nicely with the mash. And the use of the green tips of spring onions instead of a normal white onion also added a sharp sweetness to the mash which complemented the green tips of the leeks.

Sometimes it’s easy to overlook the old meals our elder family members cooked for us in the past, but I think they’re just as important to our approach to food as trying new recipes from countries far away from our own. These ‘classics’ help us to retain our link with our past, both in terms of our forebears and the landscape we lived within, and I’d even go so far as to say that I think they can contribute towards our sense of self. I, for one, know that my grandmothers will be looking down and heartily approving of my offering of a sensible plate of sausages and mash with rich gravy.

Ingredients:

8 gluten-free sausages (or, if you’re feeling particularly bold, you could even make your own with a homemade sausage maker!)

1 bag of new potatoes (cut into equal sized pieces)

50g green leek tips (thinly sliced) – only the green tips of a leek are low FODMAP

30g of green spring onion tips (thinly sliced) – only the green tips of a spring onion are low FODMAP

1 tbsp. vegetable oil

Salt and pepper

60g butter (or non-dairy version)

A splash of rice milk

Gluten-free gravy granules

40g celery (finely sliced)

Method:

Preheat the oven for your sausages.

Put your potatoes in a large pan of salted water and bring to the boil.

While the potatoes are boiling put the leek greens and spring onion tips in another pan along with the tbsp. of oil and gently cook until soft.

Place your sausages in a baking tray, add the celery and a little water and cook the sausages in the oven until done.

When your potatoes are soft drain them. Mash the potatoes and then add the leek and spring onion mix along with a generous amount of butter and a splash of rice milk to it. Mash it all together and then taste it, adding salt and pepper and any more butter if you’d like.

Make a jug of thick gravy and add the celery that cooked alongside the sausages (and the sausage juices too, if you’re feeling naughty!)

Serve a nice big dollop of creamy mash on each plate with a couple of sausages and a generous drizzle of rich gravy. I’d recommend a little spoonful of sharp wholegrain mustard on the side too.

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The Fat Foodie

Making Low FODMAP Food Good!

Tag: #sausages

Pinwheel Sausage Rolls (makes 8)

Sausages and Mash (serves 4)