Name: Gluten-Free Sausage Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 sausages (beef, pork, or chicken; I’ve gone for pork with onion and sage, skins removed); 1/4 tsp cinnamon; 1 tsp cumin; 1 tsp coriander; 1/4 tsp five spice; 1 tbsp gluten-free breadcrumbs; 2 tbsp fresh parsley; A good massive dollop of Gods of Sauces Thai Chilli Jam; Sea salt and cracked black pepper (to season); 1 tbsp minced garlic

Gluten-Free Sausage Rolls

These sausage rolls put a savoury filling inside gluten-free pastry. I prepare the filling first and keep the pastry manageable while shaping.

Prep Time

15 mins

Cook Time

25 mins

Serves

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★ 5 out of 5 · 4 ratings.

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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: Mix all your ingredients together until well combined and set aside.

Ingredient swaps

Where the ingredient list gives an alternative, use that option. Other substitutions have not been established for this version, so do not assume they will behave identically.

Why this recipe works

Pan size and food thickness affect how evenly things cook. Keep to the setup in the method and check the stated colour or texture cue before serving.

Check the centre

Use a clean food thermometer to check chicken reaches 75°C in its thickest part. Colour alone does not establish that the centre is cooked.

For more help, browse Kitchen Skills and gluten-free label guidance.

Method

InstructionsMix all your ingredients together until well combined and set aside.

Get your gluten-free rough puff pastry out of the fridge. Make sure you’ve pre-rolled it, and that it’s been in the fridge for a good hour. It needs to be really cold—this will make it much easier to work with, if shop bought follow the instructions on the packet.

Using a pizza cutter or an extremely sharp knife, slice your pastry into rectangles of whatever size you prefer. I’m making bigger sausage rolls.

Preheat your oven to 220°C.

Recommend popping your filling into the fridge for half an hour, covered, after mixing. This helps it set a little and makes it easier to handle.

Take your pastry rectangles and place your filling inside. Shape the filling into an even log, but don’t overfill or underfill. Roll your sausage rolls up and seal the edges.

Lightly brush the tops with beaten egg.

Place your sausage rolls on a baking tray lined with parchment paper and bake in the oven for 25 minutes, or until golden brown.

Remove from the oven and place them on a rack to cool for 15–20 minutes before eating.

Serving Suggestions:Pair these sausage rolls with my blue cheese dipping sauce for the ultimate flavour combo. Yum, yum, yum!