Sausage Rolls, the other food group.

Thanks to Mel Kettle ( The Cook’s Note Book) for the recipe – Delish!

Let’s face it who can resist a sausage roll?

For people with dysphagia, or head and neck cancer patients who are dreaming of eating anything, the humble sausage roll often popped up on my radar. Before head and neck cancer I rarely ate pastry, except a home made sausage roll was never refused. So in the lead up to Christmas I looked for the perfect recipe and I found one thanks to Mel Kettle. If you are going to make these, please do yourself a favour and use real butter puff pastry. Let’s be honest it is half the dish!

For this recipe, I bought some very good free range mince pork and some good top shelf sausages. Also, the butter puff pastry is worth sourcing for dysphagia, the other type is fine too, but it contains margarine [vegetable oil, water, salt, emulsifiers (471, soy lecithin), food acid (330), antioxidant (306), colour (160a)], salt, food acids (300, 330). Where as the pastry I use includes local flour, free range eggs and real butter. It’s made in South Australia and is Careme Brand – it was just overall easier to chew, swallow and did not leave that waxy, cloying feeling in your mouth. If dysphagia has taught or guided me to anything food wise it is this, the purer the food the easier to swallow. Meaning if I am just dealing with recognisable food ingredients ( think butter, eggs, flour, olive oil, herbs, vegetable and fruit) generally it is easier to swallow.

I made these quite small, almost pop in your mouth in one take small, but the reality for me was two small bite size pieces. The butter pastry is fiddly but I found once cooked, golden to perfection it didn’t matter. I served mine with a home made tomato sauce ( ie like a soup as an accompaniment)

I had enough to freeze and enough to munch through whilst they were hot out of the oven. When you have dysphagia you lose the ability to pick and taste whilst you cook, another thing others take for granted. When these were cooling on the racks I was able to sample pretty easily ( yes that’s relative but I managed).

Small, flavour packed and manageable without a great deal of coughing. These were well worth the effort. Recipe available through The Food Manifesto, members can expect a direct email with the details.

New year, worth a roll.

Published by The Food Manifesto

I am a life explorer, food forager, choice crusader, eco educator, leader, teacher and head and neck cancer survivor. I've loved food all my life, my mum taught me good eating habits and how to cook nutritious food with loads of flavour. As a little girl I lived next door to a wonderful cook Pat Heidrich, I watched as she rolled pastry, filled cupcakes and prepared light as a feather sponges. My love of licking bowls and beaters started early. I grew up and explored my passion by studying cooking, trawling food markets, buying good equipment and experimenting with the tastes and cuisines I love. This blog is intended to share my passion, inspire you to try ...and fail, provide tips and every day good advice about cooking, shopping for ingredients, and planning menus for you, your family and friends. What's your food manifesto? talk to me about how I can help you.

One thought on “Sausage Rolls, the other food group.

  1. Hi once again spot on I still sometimes forget while cooking take a nibble. Did it over Christmas once with cheese yes got stuck snd last night cooked joint of beef carving it popped a bit in and nope it wouldn’t go down. Oh the joys but just remember how far we’ve both come Monday I’ve got yearly meeting with oncologist it’s 2 years to date since my pet ct scan. Where’s that time gone. Yes agree a decent sausage roll dipped into home made tomato soup bliss. Take care Hazel x

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