SAUSAGE ROLLS USING GRATED MOZZARELLA
Category
Classical & MKD Recipes
Fat: 99.60g Protein: 72.10g CHO: 8.28g Kcal: 1218 1.24:1 RATIO
Notes
Mo’s tip: 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: 12.5g fat / 9.0g protein / 1.0g CHO
Ingredients
- 125g Grated mozzarella - MORRISONS
- 42g Ground almonds - MORRISONS
- 16g Double cream - MORRISONS
- 27g Egg
- 200g 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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