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Sesame-Coated Sausage Rolls
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
Calories:
149
calories
Calories
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1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 100 mg | (3 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
20
- Ingredients
- 500 grams Sausage meat
- 1 onion
- 1 carrot
- 1 Tbsp finely chopped parsley
- 1 tsp sweet ground paprika
- salt
- freshly ground peppers
- 300 grams Puff pastry dough
- 1 egg
- 40 grams Sesame seeds
Preparation steps
1.
For the sausage filling: Place the sausage meat in a bowl. Peel and finely chop the onion. Peel and grate the carrot. Knead the onion and carrot into the sausage meat along with the parsley and paprika. Season with the salt and pepper to taste.
2.
Preheat the oven to 200°C (approximately 390°F).
3.
For assembling: Roll the puff pastry to 40 x 24 cm (approximately 15 3/4 x 9 1/2 inch). Cut into 2 12 x 40 cm (approximately 4 3/4 x 15 3/4 inch) rectangles. Place the sausage filling down the middle of each strip of dough by hand or with a piping bag. The edge will be 1-2 cm (approximately 1/4-3/4 inch) free.
Fold 1 side over the filling. Brush the other side with the beaten egg and fold inward to shape into a roll. Press edge to seal.
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