Sometimes, with experiments on new recipes, I like to re-work old recipes with improvements.
With so many new products and flours emerging it’s great to be able to update an old favourite. My Paleo sausage rolls have been one of my top hits on the blog so I’m so excited to have a new even better and delicious recipe!
My friend is trailing Paleo and said how much she would miss the porky goodness of sausage rolls and it got me thinking if I could improve my original recipe which I created last year.
The new addition to the recipe is sweet potato, which adds a lot more flavour and helps bind the ‘pastry’ together.
I also tweaked the filling to include apple. Living in France I really missed good sausages. The first I came back to was a brambly apple and pork. It’s ridiculously good.
These are really simple to make and you can experiment with the fillings.
Let me know how yours turn out and don’t forget to tag photos of yours!
Makes 4 medium sausage rolls
- 1 cup coconut cream
- 1 small sweet potato
- 1/2 cup tapioca flour
- 1/2 tsp celery salt
- Cracked pepper
- 1 tbsp olive oil
- 2 eggs (one just for glazing)
- 250gms grass fed pork mince
- 1/2 Bramley apple
- 1 x tsp sage
- salt & pepper
- 1 x tsp garlic powder
- 1/2 tsp cinnamon
- 1 tsp honey
- 50ml water
- 2 tomatoes
- 1/2 tsp harissa paste
- Salt and pepper
Prepare your sausage filling ahead by chopping the apple and placing in a saucepan with the cinnamon, honey and water.
Allow to simmer for 3-4 minutes and then remove from the heat.
In a mixing bowl, add the pork mince along with the apple mix, sage, garlic powder and salt & pepper. Use your hands to mix thoroughly and distribute the herbs and seasoning.
Lay clingfilm out and place the sausage mix out lengthways. Fold the clingfilm over and use your hands to roll into a sausage shape.
Twist the ends to seal and keep in the fridge.
To prepare the pasty, prick the sweet potato generously and place into a microwave for 5 minutes.
Once softened, scoop the centre from the skin into a food processor. Add the remaining pastry ingredients keeping one egg aside.
Pulse for 1-2 minutes to create a smooth mix and ensure the sweet potato breaks down.
For the next step you will need a good flat non stick pan. Place onto the heat and after 1 minute label the mixture on, you might need 2 labels per pancake.
Heat each circular pancake on either side for 2-3 minutes.
Place onto greaseproof paper. Take the sausage filling from the fridge and chop into 4. Place one sausage inside the pancake and fold both edges into the centre then seal at either end. The pancake will be stick enough to seal by pressing.
Repeat for all 4 sausage rolls and lay on the greaseproof paper and flat baking tray.
Beat the remaining egg and use a brush to glaze. Sprinkle with some salt and pepper.
Place in the oven for 180 degrees for 20 minutes.
After 20 minutes, remove from the oven, turn the sausage rolls over and glaze the underside.
Place back in the oven to crisp for the remaining 10 minutes.
For the salsa, simple chop the tomato and mix with the harissa, salt and pepper and a handful of chopped coriander.