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Sausage rolls by Pinch of Nom
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"This sausage roll recipe caused quite a stir when we posted it on the website. Sausages can sometimes seem out of the question when following a slimming diet, but by making your own sausagemeat mix, you can cut out the fat incredibly easily. Don’t be put off by the amount of seasoning in the mix – the more flavoursome the mince, the more authentic the sausage rolls will taste." - Pinch of Nom
Serves: 3 (2 per portion)
400g lean minced pork (5% fat or less)
½ onion, finely chopped
½ tsp fresh chopped thyme or dried thyme
½ tsp fresh chopped sage or dried sage
1 tsp chopped fresh parsley
1 tsp sea salt
½ tsp freshly ground black pepper
dash of Worcestershire sauce
½ tsp English mustard powder
3 low-calorie tortilla wraps
2 medium eggs, beaten in separate bowls (1 for the filling, 1 for glazing)
low-calorie cooking spray
1. Preheat the oven to 200ºC (fan 180ºC/gas mark 6).
2. Place the mince in a large bowl, then add all the remaining ingredients (apart from the tortilla wraps, eggs and cooking spray) and mix thoroughly.
3. Spray a baking tray with some low-calorie cooking spray.
4. Divide the sausagemeat into six equal sausage shapes, place them on the baking tray and cook in the oven for 15 minutes.
5. Remove from the oven and leave the sausages until they are cool enough to handle.
6. ay a tortilla wrap flat on the work surface and brush all over the the top with the beaten egg. Place two sausages at one end and roll them up tightly in the wrap. Cut the wrap in half, cutting the ends off the wrap to tidy them up a bit if you like. (At this point you could freeze the sausage rolls in an airtight container for cooking on another day.)
7. Place the six sausage rolls on the baking tray and brush each one with the remaining beaten egg. Cook in the oven for 10 minutes, or until they are golden brown.
8. Remove from the oven and allow the sausage rolls to cool for a few minutes before serving.
This recipe was first published in April 2019.