100.88 g fat 47.55 g protein 7.65 g CHO Kcal: 1129
Ingredients
- 8g Double cream - MORRISONS
- 14g Eggs
- 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.
Instructions
- 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.
Notes
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
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https://www.matthewsfriends.org/2020/07/10/mummies-fingers-and-blood-dip/