Beef & Liver Sausage Rolls
I often spend some time on the weekend prepping lunchbox snacks for the week ahead. I find that by taking the time to plan ahead, I can save myself the mental load of having to come up with something new every single day!
I know I’m not the only one who does this, so if you’re looking for an easy protein-packed lunch box option, this beef and liver sausage roll recipe should be on your bake list. Packed with nutrient-dense heart and liver, these sausage rolls are perfect for a grab and go lunch.
Ingredients
500g of Offally good mince from The Food Farm
1 egg
3/4 cup of bread crumbs
3 Tbsp Undivided Food Co tomato sauce
2 tsp fennel seeds
1/2 tsp of salt
1 onion
2 cloves of garlic
1 roll of Carême Pastry spelt puff, thawed
Method
Preheat oven to 180 degrees
Finely dice the onion and mince the garlic. Sauté for a few minutes in olive oil and then mix with mince, herbs, sauce, egg and breadcrumbs
Cut the pastry down the centre lengthways and divide the mince evenly along one edge
Roll the mince up in the pastry and position seam-side down.
Cut sausage rolls to desired size
Continue until you’ve used all of the mixture
Whisk an extra egg and brush this on the pastry. Top with sesame seeds if you have them.
Bake for 30 minutes or until golden brown and cooked through.
