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Christmas Sausage Rolls are the perfect addition to a gluten free party platter, and these pigs in blankets wrapped in gluten free puff pastry are the best.
These gluten free pigs in blankets are wrapped in my failsafe gluten free puff pastry and served up with a cranberry and orange dipping sauce.
They are super easy to make and a great gluten free Christmas party food addition.
If you bring a plate of these along to a festive gathering people will never know they're gluten free and will surely gobble them up.
The recipe is an adaptation of my gluten free sausage rolls recipe and uses basic ingredients you can pick up in the supermarkets.
Of course, you could make them any time of year but I do enjoy tucking into a plate of these fresh from the oven as part of a festive lunch.
I'll also give you some suggestions as to how you can adapt them to enjoy a whole range of festive flavours.
What are Christmas sausage rolls?
Sausage rolls are always a traditional party food in the UK, but I wanted to change up my original recipe to make it more seasonal.
My take on Christmas sausage rolls is to basically wrap up pigs in blankets in puff pastry, and bake them until golden.
In the UK pigs in blankets are different to the US version - they are basically chipolata sausages wrapped in streaky bacon.
You can easily make these yourself or here in the UK you'll find most supermarket versions are now gluten free.
I have a Christmas product guides for all the UK supermarkets on my Christmas page which will help you find which goodies are safe to eat.
In the US I believe pigs in blankets are hot dogs rolled in croissant dough - and is definitely not what I am talking about in this recipe!
Making these Christmas sausage rolls is actually really similar to my traditional sausage rolls recipe so if you've made that before you can easily make these.
Making gluten free puff pastry
The recipe for this Christmas sausage rolls relies on you first whipping up a batch of my gluten free puff pastry.
Don't be put off - this is REALLY easy to make and just takes a little time as you need to adequately chill the pastry between folding.
All you need to make my gluten free puff pastry is:
- 250g unsalted butter (cold)
- 250g plain gluten free flour
- 1.5 tsp xanthan gum
- 1 tsp salt
- 150ml ice cold water
I have a full step-by-step guide showing you how to make my puff pastry along with photos and a video to guide you.
I promise I'll hold your hand the whole way and you'll be amazed at how easy it is.
That being said, if you're short on time or want to 'cheat' you can pick up a pack of the JusRol gluten free pastry in a lot of supermarkets.
Homemade gluten free puff pastry is a game-changer as it just puffs up so much better and is so rich and buttery.
But the JusRol one will work as a substitute - you just miss out on the satisfaction of making your own pastry!
Cranberry and Orange Dipping Sauce
Of course the pièce de résistance of this whole baking project is the cranberry and orange dipping sauce.
The Christmas sausage rolls alone are amazing but dipped into this warm and fruity sauce it just takes them to a whole new level.
And it's SO simple to make - all you need to do is heat together the juice of a large orange and 200g cranberry sauce.
Once mixed together and hot, it created this gloriously sweet and sticky sauce which balances the saltiness of the pigs in blankets in the sausage rolls.
I also love this dipping sauce with my bacon and halloumi bites, or just straight-up pigs in blankets.
It makes a great festive centrepiece for a platter of gluten free party food and epitomises all the flavours of Christmas.
You could also serve these with something like sweet chilli sauce, or even dijon mustard if you don't fancy something sweet.
The best thing about these Christmas sausage rolls is that they are just so versatile!
Of course this recipe for Christmas sausage rolls can be used as a base to get as creative as you like.
You could try spreading some cranberry sauce or your favourite festive chutney onto the puff pastry before wrapping the pigs in blankets up.
Sprinkling sesame seeds on top also gives a lovely crunch and a bit of extra flavour.
I also like crumbling up a little stilton with the pig in blanket and rolling it up so you get a cheesy flavour coming through.
These would work with vegan pigs in blankets (there are some gluten free ones out there!) if you fancies a vegetarian version.
And I've even seen some supermarkets selling chorizo or jalapeño varieties of pigs in blankets which would add a really fun twist.
There are so many ways you could change up these Christmas sausage rolls to get as creative as you like with all sorts of flavours.
My Christmas sausage rolls recipe
Here it is, my gluten free festive sausage rolls - enough for a lovely plate of eight!
And please do leave a review to let others know you loved it too! It would mean the world to me.
- 1 x batch of my gluten free puff pastry
- 8 pigs in blankets
- 1 beaten egg
For the sauce:
- 200g cranberry sauce
- 1 large orange (juice only)
- First whip up a batch of my gluten free puff pastry and then chill for an hour before making these sausage rolls.
- Roll the puff pastry out into a rectangle around 4mm thick. Trim any edges and reserve these to cut stars from for decoration. Be careful to lay them out and not scrunch them up otherwise you'll lose the layers!
- Cut the pastry into four long rectangles. Place a pig in blanket at the end of each (as per the picture below) then roll the pastry into the middle so it completely wraps the sausages. Cut into two separate sausage rolls and then repeat with all of the pigs in blankets.
- Carefully place the sausage rolls on a lined baking tray and brush with beaten egg. Cut small stars or festive shapes from the excess pastry and stick these onto the sausage rolls, brushing with egg again.
- Chill the sausage rolls on the baking tray in the fridge for at least an hour - this is super important, don't skip this step!
- Once chilled, preheat the oven to 220'C / Fan 200.C / Gas Mark 7. Remove the sausage rolls from the fridge and brush again with any leftover beaten egg. Bake for 25-30 minutes until golden brown then remove from the oven.
To make the dipping sauce:
- Add the cranberry sauce and orange juice to a saucepan and bring to the boil while stirring regularly. Simmer for 4-5 minutes then remove from the heat. Leave to cool a little before serving.
- To serve up, place the sausage rolls (hot or cold) on a plate with the cranberry sauce in the middle and dip them in for maximum flavour!
- These sausage rolls can be made ahead of time and frozen either before or after cooking. Defrost thoroughly before baking or reheating.
- These will keep in the fridge for up to 3 days and can be reheated. The dipping sauce will keep in the fridge in a sealed container for up to two weeks.
Need some more gluten free Christmas inspiration?
If you're after some more gluten free Christmas classics then make sure you check out my Gluten Free Christmas ebook.
From sticky toffee pudding and mince pies to bread sticks and cheese crackers, there's something for everyone.
You can have a look at my Gluten Free Christmas ebook and purchase it here.
Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try!
I've also got my gluten free Christmas page with everything you need to enjoy a safe festive season.
There are plenty to choose from – here are a couple to get you going:
- My FULL gluten free Christmas guide
- Gluten free Mini Cheddars
- Gluten free lebkuchen
- Classic gluten free mince pies
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
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