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Dysphagia Sausage Roll

Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 10

Meal Type:
Channel: ,

Ingredients

  • 750g Lincolnshire sausage meat
  • 450ml Bisto Gluten Free Gravy
  • 100g Onion (diced)
  • 20g Tomato purée
  • Vegetable oil (for frying)
  • Food thickener (if needed)

Pastry

  • 300g McDougalls Savoury Pastry (cooked)
  • 900ml Bisto Gluten Free Gravy
  • 45g Vegi Gel

Method

  1. Heat vegetable oil in a pan and gently cook the onion for 5 minutes until soft.
  2. Add the tomato purée and sausage meat and continue cooking for 4-5 minutes.
  3. Pour in the Bisto Gluten Free Gravy, mix well then simmer for 20 minutes until sausage is cooked through and soft.
  4. Blend the mixture until smooth with no lumps. Check the seasoning and add food thickener, if required.
  5. Complete dysphagia diet texture checks.
  6. Blend the cooked pastry to a fine crumb in a blender.
  7. In a pan combine the pastry crumb with the Bisto Gluten Free Gravy and Vegi Gel.
  8. Heat the mixture, stirring constantly.
  9. Bring to a simmer for 2 minutes and continue stirring until a thick paste has formed.
  10. Spread between two sheets of baking parchment and lightly roll with a rolling pin to make a pastry sheet.
  11. Set aside to cool.
  12. Once the pastry sheet has cooled cut into 4" x 2" rectangles.
  13. Pipe the sausage mixture across the centre of the rectangle.
  14. Roll the pastry around the sausage to create a sausage roll.
  15. To heat, place on a plate and cover with cling film. Steam for 6 minutes until core temperature is reached.