AIP, Vegan and Vegetarian option, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
Sausage Rolls were a part of my childhood, the canteen at my primary school used to sell them, and when you went to any event sausage rolls were served. They are cheap and easy to heat up and eat.
This is mostly about a healthy version that includes way more vegetables than traditional sausage rolls, plus I also present a normal pastry version and an AIP pastry which has no eggs, gluten free, no processed sugar or diary free. AIP stands for Auto Immune Protocol and is food suitable for people with auto-immune diseases where food you eat causes your immune system to attack your body. This happens because most of your immune system is in your stomach and foods you eat are super important.
What is AIP?
The main inspiration behind this dish was my own experience with Hashimoto’s thyroiditis.
However, even if you don’t have autoimmune conditions, this dish is still delicious, easy to make, and extremely healthy because it contains no gluten, dairy, eggs, nuts, or sugar.
If you’re interested in learning more about Hashimoto’s, please visit my About Me page. In short, if you eat certain foods, your immune system will start attacking your thyroid gland, which can lead to a variety of symptoms and issues like low energy, brain fog, anxiety, sleep apnea, being constantly cold, and fatigue.
Sadly, for years prior to eating, I had all of the symptoms at once.
Why consume organic foods?
I switched to organic foods to aid with my Hashimoto’s symptoms, but I would advise everyone to do the same.
I make every effort to eat organic food that contains few to no chemicals and little to no processed food.
Eating regular food from supermarkets or even farmers markets while being unaware of the pesticides sprayed on your food can have a serious negative impact on your health, particularly if you already suffer from conditions like an auto-immune disease.
Food that is organic is fresher, contains more antioxidants and nutrients, and doesn’t last as long because it doesn’t contain any food-preserving chemicals.
The alternative is to cultivate your own food without using any chemicals by utilising appropriate gardening methods, such as companion planting.
Where can I buy meat?
I’ve seen a difference between purchasing meat from the grocery store and going to my neighbourhood butcher, who buys meat from nearby farmers and ensures that it is grass-fed, free-range, hormone- and antibiotic-free.
Supermarkets employ red lights to conceal how fresh the meat they are selling, thus everyone should buy from their neighbourhood butcher.
Do you know how recently the meat was cut?
My 17-year-old cat preferred Kangaroo mince, but he could smell the freshness of the meat, he was always correct and refused to eat anything that wasn’t fresh.
Only a few days would pass before it started to turn brown, at which point the kookaburras would receive a free supper.
I would make multiple trips to different stores in search of the freshest Kangaroo meat, but I was never able to tell because the packaging featured a red glass that concealed the meat’s quality and how long it had been on the shelves.
Fresh meat ought to have a distinct flavour and aroma, yet the majority of store meat lacks both.
They employ unique methods to preserve meat.
Why do I use herbs from my garden?
Fresh herbs and spices grown in the garden are the best to cook with as they are always fresh. I grow my own Rosemary, Thyme, Mint, Oregano, Sage, Coriander, Parsley and Basil. All of the herbs I grow in my garden are grown organically with no chemicals. It adds a nice flavour, even fresh bought herbs in the fridge section of any supermarket would do well.
Why do I shop at organic supermarket?
I also buy from an organic shop where I live, there is no lighting tricks when buying their meat and fish as they are vacuum sealed to stay fresh. They sell grass fed, and free range meats, with no hormones or antibiotics.
What salt to source?
I use Murray River Salt which is a pink mineral salt, similar to the pink Himalayan salt but obviously not from the Himalayans. Having said that, most pink Himalayan salts these days are not from the Himalayans as the real stuff costs a fortune and most are cheap knock-offs. So it is better just to source a mineral salt in your own country and area that is not processed or altered.
Why do you make homemade Sausage Rolls?
I love homemade sausage rolls, the ones you buy from the supermarket or bakery are mass produced with the cheapest meat possible, they don’t put any vegetables, herbs and spices in it. The vegetables, herbs and spices that I put in my recipe give it a delicious flavour with good quality meat from my local butcher, investing money in the best ingredients you can find makes a massive difference in the taste of the sausage rolls.
Why people buy sausage roll?
Everyone would have grown up eating sausage rolls at kids birthday parties, or eating them at home for dinner or a snack or at teenage parties. They are convenient to buy at the supermarket and a quick and easy dinner.
Food shouldn’t have long word’s in it that you can’t pronounce or don’t know what they are and with number’s in brackets next to the word. Our bodies weren’t designed to eat preservatives, addictive’s, artificial colours where you don’t know how long that food has been sitting in the fridge, they were designed to eat proper whole foods.
Meat filling
So to make sausage rolls the first step is to make the meat mixture, in a bowl put the meat, then grate the carrot, zucchini, cucumber. Don’t use a food processor as it it will turn the vegetables to mush. Then cut up the onion and garlic and fry until slightly brown, then cut up the spinach and bok choi and add to the onion to cook. It will only take 5 minutes for it to shrink. Now add all the herbs and spices and cassava flour. Combine all together.
Lets make the pastry….
The first step is to make the tapioca cheese which you need to make the AIP Pastry. If you don’t get the tapioca cheese right, looking like a pot of melted cheese, it will affect how the pastry turns out. It should be like the picture below, stretchy and like mozzarella cheese. If it is not stretching properly then you need to add more tapioca flour, try 1 tsp at a time and mix. Check out the post Tapioca Cheese Recipe, it should look like the picture below:
Tapioca Cheese
It becomes like a mozzarella cheese that is stretchy and thick
C: 0.2238mg | Calcium: 4.5375mg | Iron: 0.7462mg
AIP Pastry
Check out the post on AIP Pastry, it has the recipe and instructions on how to setup the pastry ready to make sausage rolls.
If you need to find the flours to make the sausage rolls, just use the links below, it doesn’t cost anything extra, it just helps me keep writing recipes as I receive a small commission on the sale.
This is the AIP Pastry with the cassava flour, arrowroot flour, salt, tapioca cheese, unscented coconut oil and hot water you may need to add more cassava flour and arrowroot flour if it is too sticky and not like a dough.
Combine all ingredients in a bowl while you boil the kettle.
Mix a little then add the hot water.
Combine with a spoon until it starts to come together and then use your hands.
Keep squeezing and pushing the flour into the wet Tapioca Cheese.
You should end up with a perfect dough that’s not too sticky or dry and can be rolled out fairly thin to use with any other recipe.
Roll the pastry dough between 2 sheets of baking paper with a rolling pin. The recipe makes enough for 2 sausage roll lengths. Place one row of sausage roll meat, just down from the top, so you can fold it over. Then place a second row of meat just up from the bottom, so you have room to fold it over.
Now fold the paper of the top row over to meet in the middle, and then the bottom row over into the middle.
Carefully peel away the paper on both sides, then use your fingers to join the two pastry sheets together on both sausage roll lengths. Then use a knife to separate both rows.
Spray the top of the Sausage Roll with Olive Oil, then add sesame seed to the top of the sausage roll. If you are on AIP then do not add sesame seeds unless you have reintroduced them and had no reaction.
Cut into small or big pieces and put on a baking tray to cook
Cook them at 160°C/320°F for 40 minutes. Make sure they don’t get too brown or they will be too crispy and not easy to eat. After about 30 minutes it’s best to keep an eye on them until the meat is cooked. If you do over cook them, I fixed them by microwaving them in a plastic bowl with lid just covering but not clipped in for 5 minutes, it helps with them being too crunchy. If they come out too crunchy, just heat up in the microwave the ones you want to eat.
It’s best to make a huge batch as it’s a long recipe and that way you can freeze the left-overs. You can then take them out of the freezer and you have a simple lunch or dinner with a salad. Just use the microwave as the pastry stays fairly crunchy even out of the freezer.
If you like this recipe you will love my other recipes
If you try this recipe let me know in the comments below the post.
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Equipment
- 1 fry pan
Ingredients
- 1 Carrot
- 1 Zucchini
- 1 Onion
- 3 Garlic cloves
- 1 cup Spinach
- 1 cup Bok choy
- 2 kg Sausage Meat
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 1 tsp Salt
- ½ tsp Black Pepper Leave out for AIP
- 6 leaves Sage fresh herbs
- 1 sprig Thyme fresh herbs
- 6 leaves Rosemary fresh herbs
- 1 handful Coriander Leaves fresh herbs
- ¼ cup Cassava flour
- 1 AIP pastry See website for details
Instructions
- Grate the carrot, zucchini, cucumber.
- Cut up the onion and garlic and fry until slightly brown.
- Cut up the spinach and bok choy and add to the onion. It will shrink in size and only take 5 minutes to cook.
- In a mixing bowl put the onion, spinach, bok choy. Add the herbs and spices. Add the meat and Cassava flour. Combine all together.
- Put the meat mixture onto the pastry and wrap over the top to make a sausage roll and pinch the sides together to seal it.
- In a mug put 1 egg with 3 tbsp of milk and mix together, then using a pastry brush coat the outside with a egg/milk wash
- Add sesame seeds to the top (omit if you are in elimination phase of AIP) of the sausage roll. Cut into any size you want.
- Cook 160°C/320°F for 30 minutes, then you might need another 10-15 until the meat is cooked, don't brown the pastry it is better to be less crunchy.
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