sausage – Clinical Alimentary

Low FODMAP sausage rolls

Christmas party food is important for people who need to follow a free from diet. Here is a popular choice for most parties and the pastry worked out really well and was fairly easy to make.

Ingredients

200g Plain flour
150g butter
1/2 teaspoon Xanthan gum
1 teaspoon of baking powder
50mls water
Flour to use to roll out the pastry
500g low fat pork mince
2 Sprigs parsley
2 Sprigs thyme
1 Sprig rosemary
2 sprigs oregano
Egg
Salt to taste

Method

Sieve flour, Baking powder, xanthan gum and salt into a bowl, mix.
Weigh out the butter and divide into three.
Rub 1/3 of the butter into the flour and then add the water.
Bring the ingredients together and roll into a rectangle, mark out into three sections – to the bottom 2/3 and add blobs of butter to the dough.
Bring the bottom 1/3 of the pastry over the middle third and then fold over the top third. Rotate a quarter turn, roll and repeat the above at least three times.
Rest for 30 minutes before use.
Add the pork to a bowl and season.
Chop the herbs and add to a blender with the pork mince,
Remove the pastry from the fridge and roll out. Add a line of pork mince and fold over the pastry.
Cut the pastry and wash with egg wash before using.
Cook in an oven gas mark 6, 220 degrees C.
Better served warm.

Enjoy!

November 28, 2019

Jules_GastroRDLeave a comment

Meat free Sausages – Low fodmap

This recipe was devised as a result of trying to find low fodmap meat-free sausages and failing to find a suitable option easily. They are very tasty – although they do not taste the same as standard sausages – perhaps they are better as a result, give them a try and see! Just in time for meat-free Monday.

Ingredients

100g walnuts

2 slices of vegan gluten free bread

90g celeriac

190g roasted peppers

1/4 teaspoon of asafoetida

1/4 teaspoon of paprika

salt & pepper to taste

Method

Peel and chop finely or grate the celeriac. Add all the ingredients into a food processor and blitz till fine. This should be a thick paste texture, but it will depend on the size of the slice of bread, just add more bread if it is too thin. Dust gluten-free flour on your hands then roll handfuls of this mix into a sausage shape, or they can also be rolled into balls if preferred. Shallow fry in vegetable oil and serve. It couldn’t be easier really!

This recipe was made at the end of a day out at The Piece Hall at Halifax – as the pictures show below, we had a great day out, but it was freezing!

November 25, 2018December 4, 2020

Jules_GastroRD2 Comments

Sausage and watercress conchiglie pasta – gluten free and low fodmap

This dish is really easy to make and can be incorporated into your low fodmap recipes for working week nights, plus you don’t need to use fresh herbs – dried are just as good but maybe use a little less as the flavour is more concentrated in dried herbs. I don’t eat sausages often, and I do find gluten free ones generally have a higher level of meat so you tend to get what you pay for. Pricking and grilling them does remove some of the fat but they are still relatively high in fat – although 1 1/4 sausages for each serving is not too much! Check the sausages are gluten free but also free of onion – sometimes local butchers are the best option to buy.