Individual sausage rolls
This low potassium snack makes a nice party treat.
Chef
Ingredients
2 x 320g packs of ready-rolled puff pastry
340g of sausage meat
3-4 tablespoons of a chutney
1 egg yolk
1 tablespoon of poppy seeds (optional)
Method
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Step 1
Pre-heat the oven to 180°c/gas mark 4 and line a baking tray with greaseproof paper. Lay the puff pastry sheets out and cut each sheet down the middle length-ways, so that you have 4 pieces in total.
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Step 2
Mix the sausage meat with the chutney and, when fully mixed together, divide into four.
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Step 3
Take each quantity of sausage meat mix and make into a long sausage shape. Lay them along the middle of each piece of pastry and bush a little egg yolk along one long edge of each.
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Step 4
Fold the other edge of the pastry over the meat and press it against the egg yolk. Using a fork, press into the pastry to seal the edge.
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Step 5
Brush the pastry lengths with the remaining egg yolk and sprinkle with poppy seeds if using.
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Step 6
Cut the sausage rolls at the desired lengths and place them onto the baking tray. Cook for 15-20 minutes, depending on size, until golden. Remove from the oven and transfer to rack to cool.
Food facts
The pastry is the main source of carbohydrate in this snack, and the value has been provided for those who have been trained in insulin adjustment.
Although this savoury nibble is low in potassium, it is important to avoid eating too much and to enjoy it as a treat.
This snack is not low in phosphate, therefore if you are following a low phosphate diet you may want to avoid or limit the amount you have. If you have been prescribed a phosphate binder, ensure you take them with this dish.
The source of protein in this snack is the sausage meat.
Use gluten-free pastry and sausages.
This snack is high in fat and salt, which is mainly due to the fat and salt content of the sausages and pastry. Try to opt for reduced fat and low salt sausages where possible. Alternatively opt to have a smaller portion.
To reduce the total cost, you could omit the chutney and/or poppy seeds.
Once prepared and cooled, this can be stored in an air-tight container and kept in the refrigerator for up to 3 days.
You can use your preferred flavoured chutney for this recipe but it works nicely with caramelised onion chutney. You can buy reduced-fat sausages and squeeze the meat out of the skins to use as an alternative for the sausage meat in this recipe.