450g minced pork

4 tbsp gluten free breadcrumbs

1 heaped tbsp red chili paste

1 tsp smoked paprika

1 tbsp chopped chives

small pack coriander, roughly chopped

finely grated zest and juice 1 lime

375g low FOPMAP pastry - click here

1 egg, beaten

pinch dried oregano (optional)


Heat oven to 200C/180C fan/gas 6 and pop a baking sheet inside to warm. Mix together the minced pork with the chili paste, chives, smoked paprika, gluten free breadcrumbs, coriander, lime zest and juice and a little seasoning.

Roll the low FODMAP pastry onto a sheet of baking parchment, longest side towards you, and spread the sausage mixture down the centre of the pastry – it should make a rounded mound about 10cm wide.

Measure 1cm out from the filling, then cut the sides of the pastry on a slight diagonal into 1.5cm thick strips.

Lift these up and over the sausage filling so that they meet on top. Use the last pieces to wrap up the ends. Brush with the egg and sprinkle on the oregano, if using.

Using the baking parchment, carefully lift the sausage plait onto the hot baking sheet and bake for 40 mins until golden and cooked through.

Recipe adapted from: Good Food

New Low FODMAP Recipes
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*We recommend the help  of a registered dietician
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