SAUSAGE ROLLS USING WET MOZZARELLA PASTRY
FAT: 99.30g PROTEIN: 64.17g CHO: 6.40g Kcals 1,176 Total recipe Recipe adapted from: Chef Craig Rodger, What The Fat? book www.whatthefatbook.com 1.41:1 RATIO


Notes
Mo’s tip: Drain the mozzarella well, kitchen roll helps!! These are great for lunch boxes, or turn in to a dinner with vegetables or salad.
If you make 8, each sausage roll will give you: 12.41g fat / 8.02g protein / 0.8g CHO
Ingredients
- 100g Italian mozzarella - MORRISONS
- 50g Ground almonds - MORRISONS
- 16g Double cream - MORRISONS
- 28g Egg
- 199g Sausages – BLACK FARMER PREMIUM – remove skins before weighing
- 10g Psyllium husks
- 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.
- Melt the mozzarella in the microwave then mix in the ground almonds, psyllium husk, egg and cream. Mix well to form a dough.
- Roll the dough out between two sheets of baking parchment to form a rectangle, I divided it and made two 8 x 4 inch rectangles.
- Add the dried herb to the sausage meat, then form a roll to fit the length of the pastry.
- Fold the other half of the pastry over to make a long sausage roll.
- Cut into portions (I made 8), place on a non stick baking tray, brush with a little beaten egg (optional).
- Cook in pre heated oven for approximately 20 – 25 minutes until cooked through.
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CLICK HERE FOR DISCOUNTS.