Mummy sausage rolls

Mummy sausage rolls
  • Low potassium
  • Snack
  • Special occasion
  • 1 hour or less
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This low potassium snack makes a nice party treat.

Chef

Lizzie Morey
Lizzie Morey

A twist on a classic sausage roll that is great for a Halloween party.

Ingredients

2 x 320g packs ready-rolled puff pastry

340g sausage meat

24 googly cake decorating eyes

3-4 tablespoons chutney

1 egg yolk

Method

  1. Step 1

    Pre-heat the oven to 190Β°C / 170Β°C fan / gas mark 5 and line a baking tray with greaseproof paper. Lay each roll of pastry out and cut in half lengthwise, and then each length into three equal pieces. Cut each piece into thin strips/bandages.

  2. Step 2

    Take the sausage meat and mould into 12 equal sausages. Take one sausage and wrap it randomly in the strips of pastry to look like a mummy, leaving a little space for two eyes to go on once cooked.

  3. Step 3

    Lay the sausage mummy rolls onto the baking sheet, brush with egg yolk and cook for 25 minutes, making sure the pastry is cooked through as it is thicker than a normal sausage roll because of the layers.

  4. Step 4

    Once golden and cooked, remove from the oven and cool on a wire rack. Using a little of the chutney, glue the eyes onto the mummies. Serve with the remaining chutney as a dip on the side.

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 these. 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.

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.