6 slices smoked streaky bacon, diced
75ml/2½fl oz brandy
800g pork mince
4 sage leaves, chopped
2 tbsp chopped parsley
pinch ground ginger
salt and freshly ground black pepper
2 large free-range eggs, beaten
50g/1¾oz of gluten free bread crumbs
1 sheet gluten free puff pastry* rolled to a 1cm/½in thickness, 50cm/20in length and 25cm/10in width
*Most gluten free puff pastry that we have encountered is ok for the low FODMAP diet, however we do recommend that you check the ingredients for any unsuitable items such as normal butter.
Serves - 4
Preheat the oven to 200C/400F/Gas 6. In a frying pan, gently fry the bacon. Add the brandy to flambé the pan - take care to avoid the flames.
Scrape any cooked-on food from the bottom of the pan. Place the mixture into a bowl and leave to cool.
Place the minced pork into a large bowl. Add the sage, parsley, ginger, nutmeg and season with salt and pepper.
Add the bacon mixture to the bowl along with two of the eggs and the gluten free breadcrumbs. Mix together to create your filling.
Dust a surface with gluten free flour and lay out the rolled pastry. Place the filling onto the gluten free pastry and make a sausage shape off-centre.
Brush the edges of the gluten free pastry with the remaining egg. Fold the pastry over to create the sausage roll.
Seal around the edges and brush with the egg. Using a sharp knife, slash the top of the sausage roll to create lines in the pastry. Finish with a grind of black pepper.
Place in the oven and cook for 10 minutes at 200C/400F/Gas 6, then turn the oven down to 170C/340F/Gas 3½ and cook for a further 10-15 minutes.
Recipe adapted from: Good Food