Rip texture

Nicky Skinner's

Classic Sausage Rolls

Ingredients:

  • 400g pork, beef or lamb sausages (preferably gluten, additive and preservative free)
  • 1/2 cup Red Island Extra Virgin Olive Oil 
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 cup arrowroot flour (or tapioca flour)
  • 1/2 cup coconut flour
  • 3 eggs

Directions:

1. Preheat oven to 180 degrees. Line a baking tray with baking paper.

2. To make pastry, take a saucepan, place Red Island Extra Virgin Olive Oil, water and salt in pan and then bring to the boil.

3. Take off heat and add arrowroot flour and mix until a stick dough forms. Let the dough cool for 3 minutes. 4. Add eggs and coconut flour and mix until combined.

5. Remove dough and place on a floured surface and knead for 3 minutes.

6. Roll the dough out to form a large rectangle.

7. Remove sausages from their cases and then use your hands to form one ball of sausage meat. Now roll the sausage meat into a large tube.

8. Place the sausage meat on one end of the dough rectangle and then roll the pastry over the meat and press down to seal the roll (you may have to repeat this process, by dividing the meat in half, if you decide to make mini sausage rolls).

9. Cut roll into desired widths (I like 2-3 cm rolls) and place upright on the lined tray.

10. Whisk remaining egg well and then use a basting brush to paint the egg on top of the sausage roll pastry (for a golden glaze).

11. Bake for 30-40 minutes, until pastry is golden and meat is cooked through.

Enjoy hot with homemade tomato sauce or refrigerate for lunch boxes during the week.

Thanks to Nicky Skinner

Meet @nickyskinner

Nicky is extremely passionate about health and nourishment through real food. Nicky and her husband Jono are a team located in Auckland, New Zealand. Their heart is to inspire and enpower New Zealanders with creative ways to nourish themselves and their children to provide resources. Nicky's desire is to design something practical and educational, to help develop healthy eating habits from an early age.

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