Sausage Rolls

Sausage Rolls Glamour

Sausage Rolls

Recipe Details:

Believe it or not, I never ate sausage rolls until my mother-in-law made them for me. She was born in London, and these have a real British feel to them. This recipe uses bulk sausage, but you may use sausage links if you wish. This dish is a real crowd pleaser – it will be the star whether it is the main party dish or a side for breakfast or a snack.

The puffed pastry dough used in the sausage rolls is the same recipe as seen here and uses Cheri’s HazelCream ® in place of dairy.

TOTAL TIME: 50 min

ACTIVE: 20 min

Must have pastry dough

Makes 16-20 sausage rolls

Equipment List

  • Sheet Pan
  • Rolling pin
  • Pasta slicer

Ingredients:

  • Sausage
  • Aquafaba
  • Puff Pastry Dough-

please see our recipe

Mise En Place

Preheat oven to 420F. Bulk sausage, aquafaba, and puff pastry. You may substitute link sausage if you wish.

Form roll

Roll the pastry to a thin sheet. Trim the sides so it is a rectangle. Form the sausage into a cylinder.

Close it

Fold the pastry over itself. Use aquafaba to glue the seam.

Slice

Slice the roll into bite sized chunks.

Prep rolls

Place the chunks on a sheet pan. Rub some aquafaba on the top of each roll.

Bake

Bake the sausage rolls at 420F for 20 minutes. Flip the rolls after 10 minutes.

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Creamy Garlic Pasta

Creamy Garlic Pasta

Recipe Details:

This fast and easy pasta will be a hit with your friends and family. We suggest penne pasta, but there are many variations that will work. Be sure to use Cheri’s HazelCream for best results.

TOTAL TIME: 20 min

ACTIVE: 20 min

Makes 4-6 servings

Equipment List

  • Saute pans
  • Pasta pot

Ingredients:

  • Gluten-free pasta
  • Sliced mushrooms
  • Diced tomatoes, fresh or canned

Creamy Garlic Sauce

  • 1/2 cup non-dairy butter
  • 1/2 cup Cheri’s HazelCream double strength
  • 1 tsp garlic
  • 1 tsp Italian seasoning
  • Non-dairy parmesan cheese
  • Salt & pepper

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients. Put water in the pot to boil.

Butter

Melt the butter.

Garlic

Add the minced garlic.

HazelCream

Add Cheri’s HazelCream, double strength. When you make it in your blender, only add half the water (16 ounces).

Finish Sauce

Add the non-dairy parmesan cheese. Whisk in the salt and pepper.

Mushrooms

Add the pasta to boiling water. Cook the mushroom slices in a dry pan – no butter or oil.

Tomatoes

Add tomatoes to the mushrooms and heat them.

Finishing Touches

Add the sauce to the pasta, mushrooms, and tomatoes. Enjoy!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- it makes a perfect pasta sauce

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Meatball Sliders

Meatball glamour

Meatball Sliders

Recipe Details:

Now that you’ve experimented with our Slider Buns – you have, haven’t you? – then you need to fill them up. Meatballs are an excellent choice. They are easy to make and even easier to eat. This recipe makes 24 meatballs, so enjoy at your next party. We also enjoy our pesto as part of the garnish. Please check out our videos for both pesto and slider buns.

TOTAL TIME: 1 hour

ACTIVE: 30 min

INACTIVE: 30 min

Makes 24

meatballs

Equipment List

  • 2 Sheet Pans
  • Parchment paper
  • Whisk, mixing bowls

Ingredients:

  • 1 pound ground beef
  • 2 Tbs Neat Egg
  • 4 Tbs water
  • 1/2 cup grated non-dairy parmesan cheese
  • 1/2 cup gluten-free panko
  • 1 onion
  • 3 garlic cloves
  • 1/2 tsp oregano
  • 1 tsp salt
  • Black pepper to taste
  • 1/4 cup fresh parsley or basil

Please see our suggested ingredient providers links just below the recipe…

Egg substitute

Preheat oven to 350F.

Combine Neat Egg and water. Set aside.

Prep Ingredients

Mince the onion, garlic, and fresh herbs.

Cut parchment paper to fit into the sheet pans.

Mix

In a large mixing bowl, combine all ingredients. Mix together by hand.

Form Balls

Form the meat into golf ball sized balls. Flatten and place on the sheet pan.

Bake

Bake the meatballs for 30 minutes.

Garnish

Place the meatballs on slider buns. Add non-dairy mayo, non-dairy cheese, and pesto.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For gluten-free Panko: Gluten Free Panko by Kikkoman

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.