This recipe is free from:

celery, cereals containing gluten – including wheat, rye, barley and oat crustaceans – including prawns, crab and lobster, eggs, fish, lupin, milk, molluscs – including squid, mussels, cockles, whelks and snails, mustard, nuts, peanuts, sesame seeds, soya beans, sulphur dioxide or sulphites at levels above 10mg per kilogram or per litre

Harry loves his sausages, left to him they would be the only thing he’d eat at every meal. This is great for us, as any parent of a toddler knows allergies or not, finding something they’ll eat is rare. Unfortunately as his diet is so limited living off sausages isn’t an option, one type of protein does not a healthy diet make. We also find it very difficult to find sausages that don’t have either wheat, mustard, egg or mustard in as an ingredient although Tesco’s do a great frozen free from sausage and funnily enough Heinz beans and sausages are wheat free too, but I wanted something that Harry could enjoy that might be a bit healthier and stretch his palate a bit further too.

It was always going to be a bit of battle to get him to try anything new which is why I made these sausages crispy. I also went for Lamb as I know he’s not allergic to it but he doesn’t choose to eat it very often, mainly as it doesn’t come in sausage form!

Prep time for this is a bit long, but cooking anything from scratch is always tricky. These can easily be prepared earlier in the day while your toddler is napping and then cooked up just before dinner. I did myself some vegetable ones and I have to say they were delish!

Ingredients:

1. one white onion diced
2. 150g Lamb 20% fat mince
3. sprig of rosemary chopped
4. crushed garlic
5. olive oil
6. Rice Pancake sheets- one per sausage you are making
7. Egg replacer
8. Gluten and Wheat free breadcrumbs
9. salt and pepper to taste
10. violife paremganio

Recipe:

1. Add a splash of olive oil to a frying pan then add the onions and garlic, cook on a low medium heat until the onions are soft and transparent
2. Add the lamb mince and rosemary to the pan and cook until brown, leave to one side to cool
3. Add hot boiled water to a large flat bowl and dip the rice sheets in for 10-15seconds until soft and pliable, not too long or they will break, place on a clean dry plate.
4. Spoon the lamb mince into the middle of the rice sheet, fold the bottom over, then the top and finally the sides to make a sausage shape and leave to one side. Continue until you have used up all the mince.
5. Make up the egg replacer to the quantity of two eggs using the manufacturer’s instructions. In a separate bowl mix the (GF) breadcrumbs, grated violife prosociano, salt and pepper together.
6. Dip the lamb sausage into the egg replacer mixture, and then into the GF breadcrumb mixture making sure to cover all the sides. continue till all the sausages are coated.
7. In a frying pan heat up the remaining olive oil, when hot add the sausages, cook until golden brown turning to cook all sides.
8. Plate up and enjoy!

 

Also Try: I also do these as a vegetarian option, using gently fried bell peppers, onion and mushrooms, I leave off the violife cheese and add in a few chilli flakes instead, they are delish when dipped into sweet chilli sauce!