updated Dec 2024
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| Sausage Palmiers: festive sausage rolls with a healthier twist 'Delicious! Love the fruity combo.''Loved the absence of soggy bits.' |
The number of sausage rolls served between now and the New Year would probably form a path as long as the on-going Brexit debate. Nearly everyone in the UK treats them as an inexpensive way of soaking up alcohol and 'hang the fat and calories!'.
67 presents something a little different -- Sausage Roll Palmiers, inspired by the lovely Canadian pastry chef Anna Olsen.
They're small, perfectly formed and much lower in fat-soaked pastry.
67 presents something a little different -- Sausage Roll Palmiers, inspired by the lovely Canadian pastry chef Anna Olsen.
They're small, perfectly formed and much lower in fat-soaked pastry.
Also, if you choose nitrate-free sausage meat (click here) OR turkey or chicken mince instead of supermarket/butcher's sausages, the palmiers are even healthier.
Other bonuses -- the Sausage Palmiers can be made in stages. The meat can be cooked a day ahead, and the palmiers assembled and (after fridge time) baked on the day needed.
Supermarket puff pastry saves time and energy but if a lower-fat or dairy free home-made version is for you, go to this easy-peasy 67 recipe for a one-bowl, two step flaky pastry.
If buying sausages go for high-meat ones like Beef & Pepper, venison & wild boar. Toulouse sausage is higher in fat but their flavour is irresistable. Reduce the damage by pricking the Toulouse with a fork, drop in boiling water, turn down heat and leave at least 10 mins before using.
Other bonuses -- the Sausage Palmiers can be made in stages. The meat can be cooked a day ahead, and the palmiers assembled and (after fridge time) baked on the day needed.
Supermarket puff pastry saves time and energy but if a lower-fat or dairy free home-made version is for you, go to this easy-peasy 67 recipe for a one-bowl, two step flaky pastry.
If buying sausages go for high-meat ones like Beef & Pepper, venison & wild boar. Toulouse sausage is higher in fat but their flavour is irresistable. Reduce the damage by pricking the Toulouse with a fork, drop in boiling water, turn down heat and leave at least 10 mins before using.
Vegetarian sausages that you've tested previously and are satisfied with could also work.
These sausage palmiers are designed to please adults more than kids; a milder chicken sausage option is offered below.
Cost: depends on whether using supermarket, butchers or vegetarian sausages and whether buying or making pastry
Makes: 20'ish
Ingreds:
375 gm/13.2oz store bought puff pastry or one-bowl, two-step flaky pastry
400gm strong flavoured sausages, skin removed
Dijon or wholegrain mustard
scant 1/2 cup good Piccalilly, chopped to break up the vegetables
Method:
Ingreds:
375 gm/13.2oz store bought puff pastry or one-bowl, two-step flaky pastry
400gm strong flavoured sausages, skin removed
Dijon or wholegrain mustard
scant 1/2 cup good Piccalilly, chopped to break up the vegetables
Method:
- Carnivore sausage meat. Cook over med heat, squashing it with the back of the spoon until crumbly until nearly done; place on paper towels to soak up excess grease; cool; set aside. Vegetarian sausage: Chop coarsely; do not squash while cooking. This step can be done a day in advance.
- Roll out chosen pastry to a 8x12inch/30x20cm rectangle, 1/8-1/4inch thick
- Brush with a thin layer of mustard
- Evenly scatter the cool sausage meat over the surface, leaving a 1inch/2.5cm border
- Dot surface liberally with piccalilly, spreading without disturbing the meat
- With the long edge of the pastry facing you, mentally divide the pastry in 2 halves, like a book
- Starting at one end, roll up the pastry & meat as tightly as you can toward the middle, stopping when you reach the middle (the 15cm/6inch mark)
- Repeat on the other side
- Refrigerate at least a couple of hours
- When ready to cook, preheat oven to 200c/180fan/400F/gas6
- Line a baking tray with greaseproof paper or a silicone mat
- Using a sharp knife, slice Palmier into finger size pieces
- Bake 15-20 mins or until golden brown
- Serve with a bowl of spicy tomato ketchup or any mustard
Comments:
'Nice fruity version of a sausage roll; when cooked like that, there's no soggy bits. I would prefer it with any mustard or mayo than ketchup.' Political Agent
'Delicious combination of flavours; I liked the spicy tomato ketchup.' Campaign Manager
'Nice fruity version of a sausage roll; when cooked like that, there's no soggy bits. I would prefer it with any mustard or mayo than ketchup.' Political Agent
'Delicious combination of flavours; I liked the spicy tomato ketchup.' Campaign Manager
Tips:
- Kids version: use chicken sausages and a fruity cranberry sauce
- For added richness, sprinkle pastry with dairy/plant parmesan and hard cheese before adding the sausage but this adds cholesterol
- If you liked this you will also like Skinnier Sausage Rolls & Skinnier Scotch Eggs, both of which are much lower fat than normal
- Piccalilly is a fruity chutney which goes well with cold meats and sandwiches; it also adds a nice kick to mayonnaise
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission. 
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