Rosemary & Ginger Sausages

After trying these, it’s hard to imagine ever buying ready-made sausages again! With only three ingredients, they are so simple to cook, gluten-free, and contain no sugars, preservatives, or flours. These roasted Rosemary and Ginger Sausages make a tasty addition to a weekend barbecue or alternatively, prepare in batches for on-the-go lunches throughout the week.

Serve with sweet potato chips and seasonal purple sprouting broccoli  – appetising options for a Paleo or Ketogenic diet!

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Serves 4

Nutrition per 5 sausages: 221.5 kcal / 12.3g fat / 6g saturated fat / 2g total carbohydrates / 0.5g fibre / 1.5g net carbs / 25.7g protein

These sausages are not very high in fat so pairing them with homemade mayonnaise is a delicious way to increase the fat content.

Ingredients:

  • 500g organic, free-range pork mince
  • 30g fresh ginger, finely grated
  • 5 sprigs fresh rosemary (about 10g), leaves finely chopped
  • 1½ tablespoons grass-fed butter / ghee

Method:

  1. Preheat the oven to 180ºC (fan).
  2. Using a fork, mash the mince to create a finer consistency.
  3. Add the ginger and rosemary and mix until well combined.
  4. Melt the butter in a large ceramic dish.
  5. Hand-form mince into mini cocktail sausages and place into the dish.
  6. Roast the sausages for about 20-30 minutes, turning occasionally.
  7. Enjoy!

G.

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