At the base of our sausage rolls is a cooked down (read: totally camouflaged) vegetable filling of carrots, zucchini, red capsicum and onion. We mix this with pureed chickpeas and herbs and fold it through lean pork mince - the result is satisfyingly sausagey but with a lot more nutritional heft. To wrap the sausages we use delicious butter puff pastry - it's the one pastry we don't make ourselves. When it's this good, why would we?
| PER PACKET (6 ROLLS) | |
| ENERGY | 5052.1kj |
| PROTEIN | 46.2g |
| FAT TOTAL | 67.7g |
| - SATURATED | 35.8g |
| CARBS | 96.3g |
| - SUGARS | 7.2g |
| SODIUM | 1299mg |
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw pork and should be fully cooked before consumption.
To cook: prise apart sausage rolls gently with a blunt knife. Brush with egg-wash or milk and place, with space between them, on a baking paper-lined tray. Bake in a preheated 200°c oven(FF) for 20-30 min (from defrosted) to 25-35 min (from frozen) or until puffed and golden brown. Flip and cook for a further 5 minutes to crisp the bases of the rolls.
