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Sausage Rolls with Creamy Dijon Dipping Sauce
makes 16-20
What you’ll need…
For the crust
2 cups (480 mL) Farm Girl Low Carb Pastry Flour
½ tsp (2.5 mL) sea salt
2/3 cup (160 mL) cold unsalted butter, cubed
5-6 tbsp (75-90 mL) ice cold water
For the filling
1 egg, divided
1 lb (454g) lean ground meat *see notes
1-2 cloves garlic minced (or ½-1 tsp/2.5-5 mL garlic powder)
1 tbsp (15 mL) Farm Girl Low Carb Pastry Mix
2 tsp (10 mL) onion powder (or ¼ cup/60 mL minced fresh onion)
1 tsp (5 mL) sea salt
½ tsp (2.5 mL) ground black pepper
½ tsp (2.5 mL) dried sage
¼ tsp (1.25 mL) ground coriander seed
¼ tsp (1.25 mL) dried thyme
1/8 tsp (0.6 mL) cayenne pepper
1/8 tsp (0.6 mL) ground nutmeg
For the dipping sauce
½ cup (120 mL) mayonnaise
1 tbsp (15 mL) grainy Dijon mustard
½ tsp (2.5 mL) keto friendly sweetener (optional)
¼ tsp (1.25 mL) Worcestershire sauce
pinch ground dried sage
To finish
sesame seeds (optional)
What to do…
1. For the crust: In a large bowl, combine Farm Girl Low Carb Pastry Mix with sea salt. Add cold cubed butter and cut into the flour using a fork or pastry blender. The mixture should not be uniform, with some large and small chunks of butter still visible.
2. Add 3 tbsp/45 mL ice cold water and stir through; add additional water if needed until a rough, slightly crumbly dough forms.
3. Shape the dough into a rectangle and allow to rest in the fridge for 20-30 minutes while preparing the filling.
4. For the filling: In a large bowl, beat the egg then remove 2 tbsp/30 mL and transfer to a small bowl and mix with 1 tsp/5 mL water; this will be used for the egg wash later.
5. Add remaining filling ingredients to the large bowl with the remaining beaten egg. Mix gently with a fork until everything is combined.
6. Divide the filling in two and transfer each half onto a separate piece of plastic wrap. Roll each half of the filling into a tube approximately 12-inches/30 cm long; ensure the meat is tight and compact.
7. Place the meat in the freezer for 20-30 minutes or until just starting to firm up; this makes it easier to encase in the pastry. Alternately, chill in the fridge until needed.
8. To form the rolls: Once the meat is chilled, roll the pastry into a large rectangle approximately 12×9-inches/30x22cm. Cut it in half lengthwise so there are two rectangles 12×4.5-inches/30x11cm.
9. Remove sausage filling from the plastic wrap and place one into the center of each pastry sheet. Brush one long edge of the pastry with the reserved egg wash and roll the filling to encase in the dough. Transfer to a tray with the seam side down.
10. Chill for at least 20 minutes in the freezer or an hour in the fridge. The firmer the pastry is, the easier it will be to make clean cuts.
11. While the sausage rolls are chilling, prepare the dipping sauce by mixing together the mayonnaise, grainy Dijon, sweetener (if using,) Worcestershire sauce, and sage.
12. Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
13. Once chilled, brush each roll with egg wash then cut into 8 pieces roughly 1.5-inches/4 cm per piece. Transfer to prepared baking tray and sprinkle with sesame seeds if using.
14. Bake in center of preheated oven for 20-30 minutes or until pastry is golden brown and filling is firm. Cool slightly and serve warm. Enjoy!
Notes…
– Any ground meat can be used in this recipe. While pork is more traditional, beef, chicken or a mixture of different meats all work great too! Premade sausages can also be removed from the casing and used without adding any other seasonings.