100.88 g fat
47.55 g protein
7.65 g CHO
8g Double cream - MORRISONS
25g Ground almonds – MORRISONS
50g Italian mozzarella – MORRISONS
199g Sausages – BLACK FARMER PREMIUM
5g Psyllium husk
40g Mayonnaise – HELLMANN’S
24g Tomato ketchup -HEINZ NO ADDED SUGAR
You will also need a pinch of dried herbs, sage is nice but for a stronger flavour you could use a little dried fennel seed.
Pre heat oven to 170c / fan 150c / gas 4.
Remove the sausage skin before weighing.
Melt the mozzarella in a microwave until it looks milky, then mix in the ground almonds, psyllium husk, egg and cream, mix well to form a dough.
Roll it out to a rectangle between two sheets of baking parchment.
Form the sausage meat in to 8 even sized rolls.
Cut the pastry rectangle into 8 strips, wrap the pastry strips around the sausage to look like ‘mummies’ bandages.
Place on a non-stick baking tray and brush with a little beaten egg (optional).
Cook for 20 – 25 minutes until cooked through.
TO MAKE THE DIP: Place the mayonnaise in a dish and swirl through the ketchup to look like blood streaks, or mix in totally if preferred. This is easy to weigh into 8 portions if necessary.
I used a pizza cutter to cut the pastry, it made it easier!
Also good for non-keto eaters – less than 1g carb per finger and dip.
Each mummie finger and 8g of dip has: 12.6g fat / 5.9g protein / 0.9g CHO