SERVES – FOUR

PREP TIME – 15MINS

COOK TIME – 30MINS

NOTES –  TURN SAUSAGE ROLLS & BASTE AGAIN HALFWAY THROUGH THE COOKING TIME.

INGREDIENTS

  • 1 packet mountain bread wraps
  • 500g minced meat (beef, chicken, turkey etc.)
  • 1 cup grated veg (zucchini, carrot, chopped spinach etc.)
  • 1/3 cup parmesan cheese (nutritional yeast if vegan)
  • 1 tbsp dijon mustard
  • 1 egg
  • 1 tbsp almond milk

METHOD

  1. Preheat an oven to 180°c then line a baking tray with foil to catch any juices that spill out from the sausage rolls.
  2. In a large bowl, mix all the ingredients (expect the egg & almond milk) to make the sausage roll filling.
  3. Lay a mountain bread wrap on a flat surface and spread the mince mixture out onto one end of the wrap (about 3cm wide).
  4. Roll the wrap, leaving about 1cm, so you can dab some warm water along the edge to help it stick. Finish rolling.
  5. Cut each wrap into a smaller sausage roll size (approx. 3-4 per wrap) and place carefully onto a cooling rack, ready for baking.
  6. Once all wraps have been filled, mix the egg with almond milk and baste the egg mixture over each sausage roll.
  7. Pop the rack into the oven (just above the lined baking tray) and cook for approx. 30mins or until the filling is cooked throughout.

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