top of page
  • Writer's pictureNicole

Healthier Sausage Rolls

Sausage rolls, one of life's simple pleasures, but most of the time it comes with a whopping amount of fat, calories and carbs. You can buy a store-bought sausage roll if you're tracking your macros, but most of the time they're filled with fillers, preservatives and not the best quality meat. Since bariatric surgery, I find that I no longer crave specific foods all that often, but when I do have a craving, I will give into it, in a healthier way. So, when a Saturday morning sausage roll craving arose, I made it my mission to make a yummy, healthy version of the beloved sausage roll.

This darling of a sausage roll, tastes like a gourmet sausage roll, with the Italian herbs adding a slightly spaghetti bolognese flavour to them, while the grated veggies are a great way to get little kids (and big kids) to get a serve of veggies without even realising. The appetizer size of the sausage rolls make them an ideal size for tiny tummies.

Serves: 42

Nutritional Information

Calories: 79

Carbs: 5.3g

Fat: 3.9g

Protein: 5.4g


2 whole eggs

1 medium zucchini, grated

1 small carrot, grated

6 sheets of puff pastry

1tsp salt

1/2 tsp white pepper

1 tbsp tomato paste

800g lean beef mince

100g brown onion, diced finely

1 tbsp Italian herbs

2 tsp extra light milk


  1. Preheat oven to 200 degrees Celsius.

  2. In a large mixing bowl combine all ingredients except the milk and puff pastry, until well combined.

  3. Take a sheet of pastry and place a large sausage shape of the mixture along the full length of the pastry.

  4. Pick up the edge with the sausage mix on it and roll the pastry into a roll.

  5. Pat down the edges to seal the sausage roll.

  6. With a sharp knife, cut the large sausage roll into 7 equal pieces.

  7. Repeat with the other 5 sheets of pastry and sausage mixture.

  8. Brush with milk and bake at 200 degrees Celsius for 25 minutes or until the pastry is golden brown.

  9. Transfer to a cooling rack for 5 minutes and serve with your favourite sauce. I love a creamy chilli sauce, simply mix 1 tsp of mayonnaise with a generous squeeze of sriracha.

Tip: To freeze I leave the sausage rolls as 6 large logs and place flat in a large freezer bag, making sure to remove all the air. To bake from frozen, simply remove from the freezer, and let it thaw for 5 - 10 minutes until it is soft enough to cut with a sharp knife. Divide into 7 equal pieces, brush with milk and back at 200 degrees Celsius for 30 minutes or until the pastry is golden brown.

17 views0 comments

Recent Posts

See All


bottom of page