Name: Sausage Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: Baking
Ingredients: 280g chilled gluten free puff pastry sheet (JusRol or Asda both do exellent ones); 350-400g gluten free sausages or sausage meat; 1 medium egg; (optional) 100g chutney - I used Stokes Chilli Jam; (optional) 1 tbsp sesame seeds

Simple Gluten Free Sausage Rolls (GF, DF)

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Fancy making some easy peasy gluten free sausage rolls? Well you’ve come to the right place! These golden puff pastry nuggets taste amazing and I can never resist eating at least a couple while they are still warm from the oven.

These gluten free sausage rolls are made using the pre-rolled JusRol or Asda gluten free puff pastry sheets, which saves a huge amount of time and effort. One day I’ll make them from scratch, but when you want to make these in a hurry, premade gluten free puff is a godsend.

It really is the simplest recipe and after lots of you on Instagram asked me to share, I’m very happy to be jotting down the details. These gluten free sausage rolls only take half an hour or so to make and require very few ingredients.

You can either use sausage meat or sausages for the filling. I typically use the Tesco Finest sausages range as they always come out so tasty, but you can you your preferred brand.

Remember to always check the ingredients list, as some sausages contain wheat as a bulking agent. Most high quality sausages are gluten free, including the Tesco Finest ones I mentioned and other brands such as Heck, Black Farmer, Jolly Hog and some supermarket ranges.

Flavour Variations

I’ve included details of how to add chutney to your sausage rolls too, should you fancy including some extra flavour. I used Stokes Chilli Jam in my latest batch and MY GOODNESS they were good. Again, always check the ingredients on your chutney – the one I used is gluten free, but occasionally chutney may contain barley (which contains gluten).

You could also use other flavourings, such as mustard or herbs and spices. Once you’ve mastered this basic recipe you can have fun playing around with flavours and fillings.

Most mustards are fine, but steer clear of pre-mixed English mustards (such as Colemans), which contains wheat flour. I tend to use Dijon mustard in cooking.

Substitutions

I’ve specified using an egg wash in my recipe, but it works with a milk wash too. You’ll have to squeeze the pastry tighter to seal the edge if you are using milk wash, but they’ll still turn nice and golden when baked. Eggs seem to be readily available in the shops now, but when there was a shortage recently I found milk wash was a good substitute.

Can I Make these in Advance?

You can make these sausage rolls in advance and serve them cold. That’s assuming you can resist eating them while still warm from the oven. These are one of our favourite picnic choices at the moment! You can guarantee they will be a huge hit with adults and children (gluten free and non-gluten free) alike.

Scroll on down for the recipe! I’ve also included some handy pictures to show you what each stage should look like. A little reference guide while you are making these gluten free sausage rolls.

Gluten Free Mini Sausage Rolls (Makes 16)

Makes 16

Sausage Rolls

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

280g chilled gluten free puff pastry sheet (JusRol or Asda both do exellent ones)
350-400g gluten free sausages or sausage meat
1 medium egg
(optional) 100g chutney - I used Stokes Chilli Jam
(optional) 1 tbsp sesame seeds

Instructions

Pre-heat the oven to 200C (fan).

If you are using sausages (rather than sausage meat), you will first need to squeeze the meat out of the sausage skins. Carefully snip a little hole in the end of each casing with some scissors, then the meat should be very easy to squeeze out into a bowl. Throw the empty sausage skins away.

Use a wooden spoon to break up any chunks of sausage meat, until you have a nice smooth mixture. Set aside while you prepare the pastry.

Remove the gluten free puff pastry from its packaging, and lay it on a chopping board (keep it on the non-stick paper that in comes with). Slice it in half lengthways (see image below), so that you are left with two long rectangles of pastry.

Divide the sausage meat into two and use a teaspoon to heap it along the centre of the pastry, creating a line lengthways along the pastry (see image below). Use you fingers to compact the meat and fill in any gaps.

If you are using chutney to flavour your sausage rolls, you add it now. Place little dollops along one side of the sausage meat and then spread it evenly using the back of the spoon (DO NOT DOUBLE DIP, you are touching raw meat with the spoon).

Now crack the egg into a small bowl and whisk. Use a pastry brush to brush some egg along one of the long edges of each of the pastry rectangles.

Carefully roll the pastry around the sausage meat (/and chutney), rolling towards the edge with the egg wash. The egg wash will help to seal them during baking, so simply give them a gentle press to bring the pastry together.

Egg wash all the exposed pastry and sprinkle a few sesame seeds on top if you wish. It can be a handy way to differentiate between plain and flavoured sausage rolls if you are baking a big batch and have left some plain. You could also lightly score the top of the pastry instead.

Slice each long roll into 8 pieces and transfer onto a lined baking tray. Place the tray in the oven to bake for around 20 minutes, after which time the sausage rolls will be golden and delicious!