This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Don’t Lose This Recipe… Pin it for Later
Gluten free Puff Pastry Sausage Rolls you only ever dreamed of… until now!
Homemade Puff Pastry Sausage Rolls are one of life’s guilty pleasures. Except for Coeliacs, they are merely the stuff of dreams… Until now. Because with my easy Homemade Gluten Free Puff Pastry recipe your dreams will come true! Just look at that puff… those layers… the crisp and golden top. Yes… you really are awake. And yes… you can make them in your own kitchen at home.
Are they worth the effort? You bet! Just one bite and you’ll be heading through the whole batch in a frenzy… They are that moreish and INCREDIBLE. Indeed, they may even have you doubting whether you can eat them… Because neither you nor anyone else will ever guess they’re made with GLUTEN FREE puff pastry. 👏👏
What are Sausage Rolls?
Apparently, sausage rolls are not universal. So if you’re wondering what all the fuss is about, you’re not alone.
A sausage roll in the UK is traditionally made with puff pastry wrapped around ground and seasoned pork sausage meat. Of course, there are now many variations using different fillings (eg. ground beef or chicken and vegetarian alternatives) as well as different pastries. But the simple puff pastry pork sausage roll remains our favourite and is (no doubt) the reason that Greggs alone sells upwards of 2.5 million per week.
There are international variants that are similar… In the US (for example) you’ll find a pastry-wrapped hotdog ‘Pigs in a Blanket’ (which is not the same as the UK chipolata wrapped in bacon). But the British sausage roll still remains a bit of an icon.
Ingredients for Puff Pastry Sausage Rolls
Essentially, Puff Pastry Sausage Rolls use only 2 key ingredients:
- Puff pastry
- Sausage meat
But of course, we all know that (especially being gluten free) it’s not that simple! So what do you need to know to make gluten free sausage rolls that are BETTER than Greggs? (Although to be honest I’ve never been much of a fan of Greggs).
The Puff Pastry
Your secret weapon for making the BEST gluten free Puff Pastry Sausage Rolls is the homemade pastry. End of!
Sure, you can buy ready-rolled and ready-to-roll gluten free puff pastry (which I will continue to use very occasionally). But if we’re really, truly honest… it’s nothing like we remember. Commercial gluten free puff pastry is pretty poor on ‘puff’ and is generally full of additives, palm oil and other ‘nasties’.
So while I’d never stop you from taking a ready-made shortcut, I would absolutely urge you to try making my very particular, game-changing Homemade Gluten Free Puff Pastry recipe. It’s easier than you might think. And it’s one of the best baking skills you’ll master (alongside baking homemade Gluten Free Bread). You’ll need 1 batch (as on the linked pastry recipe) to make about 26 sausage rolls. If you want more (or less), scale up or down using the ingredient calculator on the recipe card.
The sausage meat used to make sausage rolls is a matter of personal taste and preference. Fortunately, gluten free sausage meat is now more widely available in supermarkets as a ready-to-use seasoned option. Failing that, many butchers offer safe gluten free unseasoned sausage meat that you can flavour up with salt, pepper, herbs and spices.
If you can’t find gluten free sausage meat, then buy gluten free sausages and take off the skins with a sharp knife slit down their length. They have the added advantage of being already seasoned and shaped ready to use!
If you want to add extras, simply mix them through the sausage meat before you start… Think tiny apple chunks, chopped raw bacon, cranberries, nuts, apricots, chopped lightly fried onion, or anything else that floats your boat.
Sausage Rolls that are safe for Coeliacs
If making Puff Pastry Sausage Rolls for people with Coeliac Disease (Celiac), it’s not just the pastry that needs to be safely gluten free. Most sausage products contain breadcrumbs with gluten. Thus it’s important to check the sausage meat (or sausages) are certified safe. Most major supermarkets now have either one or the other that are clearly labelled gluten free. If you’re less confident about reading labels, head over to my page ‘Coeliac Disease + Food’ for more information.
In addition to pastry and sausages, remember to check labels for any add-ins which can also be sources of hidden gluten risk.
Switch out the meat… Vegetarian Puff Pastry Sausage Rolls
For the meat-avoiders out there, we have you covered too. I have the most AMAZING recipe for Vegetarian Sausage Rolls that even the meat-eaters drool over. The linked recipe is made with a flaky shortcrust pastry. But the filling is super versatile and I just know it will be perfect wrapped in my Gluten Free Puff Pastry. I’ll definitely be making some very soon.
Tips to make perfect gluten free Puff Pastry Sausage Rolls
- Make sure the puff pastry is well chilled before rolling it. If the butter melts into the dough, it won’t puff into delicious lamination.
- Work with only half the pastry at a time. It’s not only easier to handle that way, but the other half can be kept cool until ready to be used.
- Use a well-floured surface for rolling and lift the pastry frequently to check there are no stuck bits. Re-flour as necessary.
- When rolling the pastry, place your hands in the centre of the rolling pin (not at the ends). This helps to exert more level pressure for a more even pastry.
- Check the pastry strip is wide enough to wrap completely around the sausage meat with an overlap of about 1 cm.
- Brush off any excess flour before encasing the sausage and joining the pastry. This ensures it sticks together. And egg-wash the inside pastry overlap as ‘glue’.
- It’s easier to cut individual sausage rolls if the long roll has been re-chilled so the pastry is firm. And use a sharp knife!
- Well-chilled sausage rolls will also rise and puff better in the oven.
- Egg-wash the sausage rolls generously before baking for a beautiful golden pastry finish.
How to store
Once baked, any leftover Puff Pastry Sausage Rolls should be stored in the fridge in an airtight container or bag. They can be eaten cold (although will lose their crispness), or wrapped/covered in foil and reheated in the oven (at 180 C) for 10 to 15 minutes until piping hot and re-crisped. Store in the fridge for up to 4 days.
Alternatively, the sausage rolls can be frozen in an airtight container for 2 to 3 months. When ready to eat, reheat in the oven wrapped in foil for 20 to 25 minutes (from frozen) until piping hot and crisp.
Can I freeze these sausage rolls before baking?
Yes. Providing neither the pastry nor sausage meat has been previously frozen and defrosted, then the raw sausage rolls (preferably unglazed) can be frozen, ready to be baked fresh another day. Store in an airtight container with baking paper between the layers to prevent them from sticking together for up to 3 months. Then defrost, egg-wash and bake as normal.
Ready to make gluten free Puff Pastry Sausage Rolls?
The instructions for making gluten free Puff Pastry Sausage Rolls are just below (scroll a little further). Have fun making them (and of course, eating them)! Let me know how you get on. And shout if you have any questions… You can leave a comment, contact me by email or message me on social media (Facebook, Instagram, Pinterest).
If you’re still not sure about making gluten free puff pastry, my very popular Gluten Free Sausage Rolls using my Gluten Free Flaky Shortcrust Pastry are also very delicious.
For all your other foodie inspiration, head over to my Gluten Free Recipe Index and navigate our hundreds of free recipes from there. And if you haven’t already, make sure you Subscribe to my weekly newsletter for updates, new gluten free finds, gluten free tips, Coeliac news and more…
All shared with my love,
** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**
Puff Pastry Sausage Rolls (gluten free)
- 500 g gluten free puff pastry (homemade or bought) – approx weight. See NOTES for tested recipe link = 1 batch
- 450 g gluten free sausage meat (plain or seasoned) OR use the equivalent in GF sausages (deskinned) – Approx weight
- seasoning to taste (salt; pepper; herbs; spices)
- any preferred additions (apple; bacon; onion; etc)
- 1 egg (for egg wash)
Prepare the Sausage Meat
- If not using ready-seasoned sausage meat, mix the sausage with seasoning as preferred in a large bowl.
- Mix through any add-ins (if using) until evenly distributed (chopped bacon; apple cubes; chopped onion; chilli etc). Set aside.
Making the Sausage Rolls
- Take the pastry from the fridge and if very firm, leave standing at room temperature for 5 to 10 minutes to soften enough to roll.
- Cut the pastry block in half (for ease of working) and flour the work surface or a large piece of baking paper.
- Place one block so the layers are facing you on the floured work surface and wrap the other in clingfilm and place back in the fridge to keep it cold.
- Sprinkle the top of the pastry to be rolled with a dusting of flour.
- Using a rolling pin, carefully roll the first half of pastry into an oblong shape about 4 mm thick, trying to keep the sides as straight as possible. For a more even thickness, use the rolling pin with hands in the centre.Lift the dough intermittently during rolling to ensure the pastry doesn't stick and dust with a little extra flour as necessary.
- Aim to roll the rectangle approximately 13 cm wide (just over 5 inches).
- Cut the edges of the strip with a sharp knife to make them straight if necessary.
- Cut the rectangle in half to make two long strips approx 6½ cm wide (2½ inches).
- Take about a quarter of the sausage filling and using wet hands, mould into a long 'sausage' shape, placing onto the centre of one of the pastry strips from end to end. Work along from one end to the other, making sure the sausage meat is even in size, with no gaps. (Judge the thickness of the sausage meat to ensure the pastry can be completely folded around with an overlap of about 1 cm).
- Beat the egg in a small bowl to blend and use a pastry brush to completely egg wash one side of the pastry strip all the way along.
- Wrap the 'not egg washed' side of the pastry tightly over the top of the sausage meat, all the way along the strip.
- Pull the egg washed pastry side up over the top from the other side, so it over-laps and forms a tight pastry blanket around the meat.
- Gently press the pastry join to seal together. Set aside on a lined baking tray (the uncut sausage rolls will need to be chilled).
- Repeat the filling process with the second half of the rolled pastry and place this too on the baking tray.
- Put the baking tray in the fridge to chill the sausage roll strips prior to cutting (this will make cutting easier).
- While the first rolls are chilling, repeat the above with the second half of pastry and sausage meat.
- When the long sausage roll has firmed (it should take about 15 minutes), use a very sharp knife to cut the sausage roll strip into even-length individual sausage rolls.
- Place these sausage rolls back onto the baking tray, seam side down, with a little room around each for expansion and return to the fridge while the second half of the batch is cut.
- Ensure all the sausage rolls are chilled before baking for the best rise and flakiness of the pastry. Meanwhile, preheat the oven to 220 C (425 F).
- Egg wash the top and sides of each sausage roll (but not the meat ends).
- Bake for about 3 minutes at 220 C, before turning the oven down to 200 C (400 F). Continue to bake for a further 17 to 20 minutes until golden and puffed. Depending on the size of the sausage rolls, they may need slightly more or less time to cook.
- Enjoy hot from the oven, warm or cold.
Freeze, Chill, Reheat
- Cooked sausage rolls can be frozen or stored in the fridge. Store/freeze in airtight containers or a sealable bag. Fridge: up to 4 days. Freezer: 2 to 3 months.
- Best reheated by placing (lightly covered/wrapped with foil) in a preheated oven (180 C/350 F/Gas 4) for 10 to 15 minutes or until piping hot and crisp.
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist