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I mean, who hasn't been to a party where there's a pile of these babies on a plate. I think every family gathering, every party, every Christmas Eve in my life ever involved, somewhere, a plate of sausage rolls.
They're my favourite part of every party. Childhood comfort food. When I was little, my mum used to buy me and my sister a sausage roll from the bakers as a reward for being good while we did the weekly shop.
And now you paleo and AIPers can enjoy them too.
*cue applause and party poppers*
The dough is made with cassava flour. I can't get Otto's here in the UK, so I use the Tiana brand, which works brilliantly. You can use it 1:1 where you'd usually use plain flour, but the texture is different to wheat flour. The pastry is more crisp, has a few cracks (but that just makes me love them more, because they look kind of old-fashioned and homely) and it's a bit chewier. But that takes nothing away from them, trust me. They're as good as an old-fashioned sausage roll, and you can make your own sausage filling to go in them. They're also wonderful fresh out of the oven or cooled. We ate the leftover sausage rolls the next day straight from the fridge and they went down a treat. My daughter took a couple in her packed lunch the next day and loved them. All good.
Paleo Sausage Rolls
Makes about 14
quarter teaspoon salt
75g lard, cold, cut into cubes
about 50ml cold water (more or less, see notes below)
200g pork mince
half teaspoon dried sage
quarter teaspoon ground mace
half teaspoon dried parsley
pinch of salt
1 egg yolk, for brushing (omit for AIP)
First, make the pastry. Measure out 200g cassava flour and the salt into a bowl and mix together. Take the lard and rub it into the flour with your fingertips, until you end up with a floury mixture that looks a bit like fine breadcrumbs. Pour in the cold water - a little at a time, you might not need the full 50ml) and work with your fingertips until the mixture forms a smoothish, firm dough. Put to one side, while you make the sausage mixture.
Mix together the pork mince, sage, mace and parsley and add the pinch of salt.
Dust a wooden board or work surface, and a rolling pin, with a little more cassava flour and roll the dough out until it's about 5mm thick. Cut the dough into two rectangles about 10cm wide - you'll need it a manageable length to roll up, so 20cm long is a good start. Pinch small pieces of the sausage mixture and arrange it along the length of the dough, in a long sausage shape. Gently lift the long edge of the dough closest to you and quickly roll it over to form a sausage roll shape. At this point the dough might crack or split. That's OK. Just pinch it together with fingers dipped in cold water, or patch it up and smooth it out with a little remaining dough.
Using a sharp knife, cut the sausage roll into smaller portions, each about 3cm wide. Lift them onto a baking sheet lined with greaseproof paper that's been greased with a little more lard, keeping a couple of centimetres' space between them.
Repeat, until you've used up all the pork mince and the dough. Brush with the beaten egg yolk, to glaze and colour the sausage rolls, if using.
Bake the sausage rolls in an oven heated to gas mark 6/200ºC for 20-25 minutes, or until the pork mince is sizzling and cooked through, and the pastry is crisp.
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This recipe was shared on the Little Bites of Beauty AIP Christmas Recipe Party - I've also linked it up to Phoenix Helix's Recipe Roundtable - go check them out for more AIP inspiration!
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