AuthorJordan Pie
RatingDifficultyIntermediate

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 400-500g organic mince (pork, lamb, chicken or beef)
 1/2 onion, finely diced
 2-4 garlic cloves, minced
 2 Tbsp dried thyme
 1 carrot, grated
 1/2 zucchini grated (try to squeeze away excess liquid)
 3 eggs
 2 1/2 - 2 3/4 cups blanched almond meal
 Changing Habits Seaweed Salt and pepper to taste
 1/2 tsp baking powder
 2-3 tsp apple cider vinegar

1

Preheat the oven to 180C.

2

Mix 2 1/2 cups of the almond meal, 2 small eggs, 1/2 Tbsp turmeric powder, coconut oil, salt and pepper to taste, baking powder and apple cider vinegar together until well combined. If the mixture is too wet add in small amounts of the extra almond meal until it forms a nice almond meal 'pastry' dough.

3

Place the pastry in the fridge for 20-30 minutes to harden.

4

Meanwhile mix the mince, veggies, garlic, onion, salt, pepper, herbs and 1 egg together in a bowl until evenly combined.

5

When the pastry is ready, roll it out in between 2 pieces of baking paper using a rolling pin until it's an even layer of pastry in a rectangle shape. Make sure it's thin enough, but not too thin as you don't want it falling apart.

6

Begin to place the mince on top of the pastry in a long thin line. Wrap the edges of the pastry so they cover and wrap the meat completely. Use your hands to mould it into a beautiful large sausage roll shape ensuring that there aren't any holes in the pastry.

7

Place the sausage roll onto a lined baking tray and place it in the oven to cook until golden brown. This took 40-45 minutes for ours to be cooked through.

8

We served it up with this Spicy Tomato Sauce and added in extra turmeric for its incredible anti-inflammatory properties and vibrant colour.

This gluten-free sausage roll version is a lot healthier than the original sausage roll. We managed to sneak in some veggies and turmeric to increase the anti-inflammatory goodness as well as turning the pastry into a vibrant orange, golden colour.

Ingredients

 400-500g organic mince (pork, lamb, chicken or beef)
 1/2 onion, finely diced
 2-4 garlic cloves, minced
 2 Tbsp dried thyme
 1 carrot, grated
 1/2 zucchini grated (try to squeeze away excess liquid)
 3 eggs
 2 1/2 - 2 3/4 cups blanched almond meal
 Changing Habits Seaweed Salt and pepper to taste
 1/2 tsp baking powder
 2-3 tsp apple cider vinegar

Directions

1

Preheat the oven to 180C.

2

Mix 2 1/2 cups of the almond meal, 2 small eggs, 1/2 Tbsp turmeric powder, coconut oil, salt and pepper to taste, baking powder and apple cider vinegar together until well combined. If the mixture is too wet add in small amounts of the extra almond meal until it forms a nice almond meal 'pastry' dough.

3

Place the pastry in the fridge for 20-30 minutes to harden.

4

Meanwhile mix the mince, veggies, garlic, onion, salt, pepper, herbs and 1 egg together in a bowl until evenly combined.

5

When the pastry is ready, roll it out in between 2 pieces of baking paper using a rolling pin until it's an even layer of pastry in a rectangle shape. Make sure it's thin enough, but not too thin as you don't want it falling apart.

6

Begin to place the mince on top of the pastry in a long thin line. Wrap the edges of the pastry so they cover and wrap the meat completely. Use your hands to mould it into a beautiful large sausage roll shape ensuring that there aren't any holes in the pastry.

7

Place the sausage roll onto a lined baking tray and place it in the oven to cook until golden brown. This took 40-45 minutes for ours to be cooked through.

8

We served it up with this Spicy Tomato Sauce and added in extra turmeric for its incredible anti-inflammatory properties and vibrant colour.

Anti-Inflammatory Paleo Sausage Roll

Click here to try our new Beta Shopping Experience Dismiss

Cart Item Removed. Undo
  • No products in the cart.
X

Send this to a friend