100g FibreFlour
75g Butter
75g Cream Cheese
2 Sausages
Approx 25 - 50mls water
After making the pastry I put it in the freezer for about ten minutes to make it much easier to roll out. I accidentally put a little bit too much water in so this batch was quite sticky and didn't roll well but they tasted lovely anyway. I take the skins off the sausages and mix with a little water and some garlic puree or pesto to give extra flavour. Then lay it across the the pastry and roll it up. This makes 4 large or 8 snack sized sausage rolls.
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Hi, which flour makes the best sausage rolls, ultra fine or just fibre flour?
I have realised that you ned to use more flour if using the ultra fine, around 50 - 75g more, and no water.
They look fantastic. It’s very exciting for us to get some independent recipe testers trying new things. Sausage rolls are awesome. Do you have any comments on physiological effects, subjective or measurable changes from a low carb high fibre diet?