My nan made the best sausage rolls.
My first introduction to cooking was in the kitchen with her as she talked me through how to make them exactly as she did (which it turned out was the way my late grandfather had shown her). It was an experience I always enjoyed and a treasured memory I will always cherish. She made THE BEST sausage rolls, in fact for a long time they were the only ones I would eat (store-bought sausage rolls make me gag..) and despite that she passed away nearly 15 years ago I feel as close to her as ever when a batch of these bad boys is brought out at a family function.
When I started paying more attention to my nutrition and health I stopped making these as often because, let’s face it, sausage rolls aren’t exactly a health food. Butter-laden puff pastry filled with fatty sausage meat, whilst being super delicious, is something that doesn’t make the cut in our household. So after fondly reminiscing about my nana I decided I would try and recreate her recipe with a healthier twist whilst still retaining bags of flavour and by gosh I think I’ve done it.
By trading sausage meat for heart smart pork mine and puff pastry for mountain bread I’ve created a healthier sausage roll that even my nan would approve of. I removed the initial first step of soaking a piece of white bread in milk before adding to the meat and used fresh wholemeal breadcrumbs, a splash of milk, French mustard and lots of fresh herbs to keep it both moist and flavourful. The mountain bread obviously doesn’t puff up the same way pastry would but still provides a lovely flaky crunch that I loved.
My husband considers himself somewhat of a sausage roll connoisseur so I was extremely nervous for him to taste test them and delightfully relieved when he wouldn’t stop talking about how good they were. Success! In fact we ended up devouring most of the batch for dinner and finishing off any leftovers for the next day’s lunch. I loved them with a good splash of homemade spicy BBQ sauce but they were also good eaten straight from the tray. They’re not an exact replica of an old- fashioned sausage roll but they’re super delicious, much better for you and fill me with warm fuzzies thinking about loved ones no longer with us. What more could you want from a sausage roll?
Healthy Sausage Rolls
(makes 16 small rolls)
500g lean pork mince
3/4 cup fresh wholemeal breadcrumbs
1/2 cup milk
4 cloves garlic, crushed
1 heaped tsp mustard
1 onion, finely diced
1 cup freshly chopped herbs (I used parsley, sage and marjoram)
Salt and pepper
4 slices mountain bread (any flat bread may work)
1 egg, lightly beaten, extra, for brushing
Sesame seeds, for sprinkling
1) Preheat oven to 200 degrees Celsius.
2) Combine pork mince, breadcrumbs, milk, garlic, mustard, egg, onion and herbs in a large bowl. Season liberally with salt and pepper then mash everything together with your hands until well combined.
3) Lay out one piece of mountain bread on the bench top. Add a quarter of the sausage filling to the edge closest to you and shape into an even log the length of the bread.
4) Paint the edge of the bread furthest away from you with the beaten egg. Roll up the mountain bread to enclose the filling, finishing with the seam down.
5) Cut each roll into quarters (or whatever size you prefer) then paint the sausage roll with egg wash and sprinkle with sesame seeds.
6) Place on a lined baking tray and bake for 18-25 minutes or until the rolls are firm and the mountain bread is golden and crispy. Allow to cool slightly before serving.
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