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Hands up all the coeliacs in the house who would love to eat gluten free sausage rolls?
Well, my gluten free friends, I've made the perfect gluten free sausage rolls and this recipe is SO worth making!
Plus I've upgraded the recipe for 2021 to use my easy, home-made gluten free puff pastry recipe which makes these a thousand times better!
Originally I made these using the gluten free Jus-Rol gluten free puff pastry and the results were pretty good.
But nothing beats homemade and making your own gluten free puff pastry just makes these insanely good.
How to make gluten free sausage rolls
Gluten free sausage rolls are a great all-rounder and they're great hot or cold.
Made with a fabulously gluten free flaky pastry, they're super satisfying when you bite into them!
They make fabulous party food, they're great hot or cold for picnics, and they even make a nice change to a lunchbox.
I love them fresh out of the oven and dipped in ketchup, but you could try any sort of dip you please.
And if you need some more inspiration for a gluten free picnic, I have a whole range of gluten free picnic ideas here.
These gluten free sausage rolls will keep for around a week in the fridge and you can also make them ahead of time and freeze them.
The gluten free puff pastry can also be made the night before and chilled ready for assembling and baking in the morning.
What ingredients do I need?
There's a full printable recipe card below, but for the shopping list you'll need the following:
For the puff pastry:
- 250g unsalted butter (cold)
- 250g plain gluten free flour
- 1.5 tsp xanthan gum
- 1 tsp salt
- 150ml ice cold water
For the filling:
- 6 gluten free pork sausages, (or 400g gluten free sausage meat)
- 1 egg, beaten (for the egg wash)
- 2 tsp gluten free chutney, (optional)
The full guide to making my gluten free puff pastry, including step-by-step photos and a video, can be found here.
All of the ingredients can be easily found in the supermarket which makes these gluten free sausages so easy to make.
Which sausages are gluten free?
Finding gluten free sausages in the UK nowadays is actually very easy.
Most supermarket own brand sausages are gluten free and clearly marked on the packs.
It's usually just some of the cheaper brands you might need to be careful of, as they use wheat or non-gluten-free oats to bulk the sausages out.
The best thing is, this means there's usually a great range of flavours to choose from.
You could make these with a standard pork sausage or go for a flavoured version, such as pork and apple, chorizo-style or anything you fancy.
How to make gluten free sausage rolls
The first thing you'll need to do for this recipe is to whip up a batch of my gluten free puff pastry.
It's a simple rough puff pastry and I promise it's worth the effort the flakiest, most delicious gluten free sausage rolls ever.
Once you've made and chilled the gluten free pastry, it's really quick simple to assemble these sauasage rolls.
Firstly you'll need to skin the gluten free sausages and 'mush' the filling together in a bowl.
When you've rolled out the puff pastry, trim the edges and cut it into two rectangles.
Line the sausage meat up in the centre of each rectangle, before brushing around the edges with beaten egg.
Roll up the pastry over the sausage meat and seal any edges together.
It's really important to then chill the gluten free sausage rolls before baking!
You want the puff pastry to be as cold as possible when when it goes into the oven for maximum puff potential.
Before baking, make sure you brush them with beaten egg so they go nice and golden - and sprinkle with sesame seeds if desired.
If you make this with Jus-Rol pastry...
When I originally published this recipe four years ago, I did so using the ready made, gluten free Jus-Rol puffed pastry.
If you want to make this with Jus-Rol, you can find it in the chilled free from aisles of most supermarkets.
The Jus-rol pastry comes ready-rolled, you just have to take off the wrapper and uncurl it.
It comes in a square which you can easily cut into two rectangles and just follow the recipe below from there.
Gluten free sausage rolls - the taste test
I was so impressed with the taste of these gluten free sausage rolls - and so were my gluten-eating guinea pigs!
Steve's mum is always my best judge because she doesn't like a lot of gluten free foods, but she really enjoyed these.
The pastry is just out-of-this-world, and of course you can choose whichever sausage you like for the middle.
I sometimes like to spread a little bit of chutney on the pastry before putting the sausagemeat in.
This gives the whole thing an amazing flavour and there are some great gluten free chutneys out there.
My gluten free sausage rolls recipe
Here it is - the perfect gluten free sausage rolls recipe with homemade puff pastry.
This recipe makes enough for 12 mini sausage rolls, just try not to eat them all at once!
Any remaining pastry trimmings can also be used to create some tasty cheese straws.
- 1 batch gluten free puff pastry
- 6 gluten free pork sausages, (or 400g sausage meat)
- 1 egg, beaten
- 2 tsp gluten free chutney, (optional)
- 2 tsp sesame seeds (optional)
- Make the gluten free puff pastry as per the instructions here. Chill well before making them into sausage rolls.
- Remove the gluten free puff pastry from the fridge and roll out to a rectangle approximately 4mm thick. Trim the edges so you have a large rectangle (reserve these - either stack them to re-roll or they make great cheese straws!).
- Cut the pastry in half so you have two rectangles and place them on a large baking tray.
- Remove the skins from the sausages and place the sausage meat in a large mixing bowl. Combine together with your hands so it forms one big ball.
- Divide the sausage meat into two, and shape each one into a long sausage. Place this sausage meat in the centre of each rectangle of puff pastry. (Note, if you are adding chutney, spread this onto the centre of the puff pastry before adding the sausage meat on top.)
- Brush the beaten egg onto one side of the pastry on each rectangle. Then fold the pastry over the top and seal the sides using a fork.
- Place the two large sausage rolls into the fridge while still on the baking tray and chill for at least one hour. This is very important and helps with the puff of the pastry.
- Once chilled, preheat the oven to 220'C / Fan 200.C / Gas Mark 7. Remove the sausage rolls from the fridge and cut each one into four, even pieces. Brush the rolls with the leftover beaten egg and (if desired) sprinkle with sesame seeds.
- Bake in the centre of the oven for 20-25 minutes until puffed and golden. Remove from the oven and either serve hot or leave to cool.
- The original recipe for this used a Jus-Rol ready made gluten free puff pastry. You're welcome to use this for ease or if you need the recipe to be dairy free.
- These sausage rolls will keep in the fridge for 3-5 days and can be reheated. This is best done in the oven - if you microwave them, they may go a little soggy.
Serving Size:1 Servings
Amount Per Serving: Calories: 284Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 70mgSodium: 306mgCarbohydrates: 17gFiber: 0gSugar: 0gProtein: 5g
Need some more gluten free recipe inspiration?
Want to have a go at making some more easy gluten free snacks and party foods?
Give some of these other gluten free recipes a try!
There are plenty to choose from – here are a couple to get you going:
- Gluten free scotch eggs recipe
- Easy gluten free toasts - three ways
- Tear and share brie and cranberry bread recipe
And don't forget to check out my gluten free shortcrust pastry recipe once you've mastered the art of these!
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!
LIKE THIS GLUTEN FREE Sausage Rolls RECIPE?
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