Has anyone ever used coucous or quinoa in home made sausage rolls. I was doing some research into making some pork sausage rolls and came across Chealsea Winters recipe that had coucous. She made hers with pork mince however I have pork sausage mince. I an not a fan of breadcrumbs in sausage rolls and in the last batch I made I used mashed potatoes (saw a few suggestions on here) but the texture was all wrong and the mouth feel was disgusting. Thinking coucous will help absorb the moisture but not give that disgusting pasty feeling.
I like the texture of rolled oats in a meatball or meatloaf. I use about 2 tab per 500g of meat.
nauru,
Jun 5, 3:10am
I use rolled oats or oatbran in my sausage roll filling. I have also tried rice which gives a nice texture too.
marcs,
Sep 7, 5:07am
Rice would also be nice. I have added coucous this time rounds. I will let you know how they have turned out once I get around to cooking them.
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