These Gluten Free Sausage Rolls are a must for parties, Christmas, lunch boxes and picnics. Made with deliciously crisp and flaky gluten free pastry to rival any glutenous version. With two flavour options… ‘Straight’ or with bacon and apple.
DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
Gluten Free Sausage Rolls – A must for any gluten free baker
Gluten free sausage rolls are an essential recipe for any gluten free baker. In fact, they were one of the earliest recipes I created after Coeliac Disease came to our house. It was well before there were shop versions available… Even before we could easily get gluten free sausage meat… or shop-bought gluten free pastry. But we missed them so much that creating a gluten free sausage roll was a necessity.
The recipe shared here has become a staple requirement at GFHQ, whether at Christmas, or for parties, picnics or lunch boxes. We always have a batch in the freezer that can be defrosted on the go or thrown in the oven for a deliciously savoury hot snack.
But although these gluten free sausage rolls have been lovingly made with one of my own savoury pastry recipes (Yes… I have several on the blog), they can equally be made with a commercial pastry brand or a favourite ordinary wheat pastry if there are no dietary issues.
A brief history of the humble sausage roll
Sausage rolls are viewed as a very British snack. Indeed, their British popularity dates back to the early 19th Century when they became readily-available as cheap street food.
Interestingly however, sausage rolls as we know them, are actually thought to have originated in France. And head even further back into history… The Romans and Greeks were wrapping meat with pastry way ahead of their time.
Wherever they began creation, they have become part of the British national psyche. Indeed, we are so attached to them, that when in 2012 the government tried to introduce a takeaway hot food tax, we were furious. Whilst it may, in reality, not have been a direct assault on our love of the sausage roll, the British public shouted so loud, that the government were forced to abandon the tax.
My own pastry recipe for Gluten Free Sausage Rolls
I love the pastry that I have created for my gluten free sausage rolls. It bakes to a flaky but crisp finish and is soft to handle, flexible and versatile. It’s a recipe that I have reworked and massively improved since it was originally developed… And as I have learned more about gluten free flours and flour blends. It is not gritty or ‘ricey’ to eat and bakes goldenly delicious.
Originally, it was developed as a ‘shortcrust’ pastry, being quite uniform with its single layer… But as it has been improved, it has morphed into a deliciously light pastry that sits somewhere between shortcrust and flaky.
I have absolutely no criticism of anyone who chooses to use a commercial pastry for gluten free sausage rolls. Whether for convenience or because of lack of confidence, it’s important to use what feels right for you. However even for a novice, making pastry is actually really easy. Better still, the results are so far ahead of packet brands that it will remind you just how amazing pastry can be. It will also be another skill to ensure you enjoy the best food.
Sausage meat for gluten free sausage rolls
In recent years, more and more supermarkets have started selling sausage meat that has been made gluten free. It can usually be found in the ‘normal’ chiller aisles as food that everyone eats… Which is important to know… Not only so it can be located, but because it is not therefore over-priced as ‘special gluten free food’.
It does however have a tendency to be from the supermarket’s better ranges (‘Finest’, ‘Taste the Difference’, ‘Best’, etc), but in my opinion, that isn’t always a bad thing. Why? Because it generally means a higher meat content that hasn’t been thinned out with a load of cheap breadcrumbs. And that means tastier sausage rolls.
If struggling to find gluten free sausage meat in the supermarket however, you can also use gluten free sausages (simply remove the skin). Or ask at the local butchers… They often have gluten free sausage meat that has been made when the equipment has been cleaned and then frozen in packs.
The flour blend for this gluten free pastry recipe
As I mentioned, this particular flaky-shortcrust pastry has been made with its own special flour blend. I have no doubt that the recipe would still make nice pastry using a standard commercial flour blend, but the texture, flavour and performance may not be quite the same.
So, what flour have I used for the recipe? Well… basically, it is an entirely rice-free blend that has a good ratio of protein-based flours balanced with some starchy flours. It is a combination of my Gluten Free Rice Free Blend B (scroll down to the bottom of the flours page for the blend B recipe), with added potato starch and some gram (chickpea) flour. But it works… and it works really well.
It has also been tested on pies in its updated form which confirmed both its flexibility and lack of a soggy bottom…
Flavour variations when making sausage rolls
Travel round the UK and you will find that sausage meat seasoning varies from one place to another. It seems that each region has its own favourite version and that is often translated into sausage rolls too… Unless of course you are seeking out a gluten free sausage roll. While we should perhaps be grateful that we can find them at all, clearly a sausage roll spiced with chilli, paired with apple or laced with herbs is too much to ask.
Which means making them at home. So, I have shared two recipes below… One using standard sausage meat and one which adds a little bacon and apple to the mix. Actually, we love both of them… But the bacon does add a lovely smokiness and the apple a delicious tang… both of which make my gluten free sausage rolls that little bit extra special.
When it comes to homemade sausage rolls however, there is the freedom to be as creative as you like. Why not try pairing the sausage meat with :
- Chorizo or other spicy sausage
- A little chopped chicken
- Chilli or paprika
- A hint of cinnamon or ginger
- Cumin, turmeric, garam masala, or coriander
- A sprinkling of herbs – fresh or dried
- Some contrasting fruit… apple, pear or even lemon
Made my Gluten Free Sausage Rolls?
If you make my gluten free sausage rolls, I’d love to hear from you… If you tried the pastry, let me know… Or the apple and bacon sausage meat filling? Whether in combination or just one element… I’d still love to know. Simply leave a comment, rate the recipe or tag me on social media (links at the top of the page)… It always makes my day xx
Sausage Rolls – Plain or with Sausage, Bacon & Apple
- sharp knife
- Mixing bowls
- fork and mixing spoon
- baking paper
- Rolling Pin
- baking trays
- pastry brush
- 300 g pork sausage meat gluten free
- 3 to 4 rashers back bacon – Optional fat discarded and cut into small pieces
- 1 tart apple – Optional peeled, cored and cut into very small cubes
- salt, pepper, herbs of choice to season if the sausage meat is not already seasoned
- 500 g Gluten Free Flaky Shortcrust Pastry or alternative = 1 portion of recipe attached to post
Egg Wash Glaze
- 1 egg
- dash of milk
Sausage Filling – Basic seasoned
- If making basic sausage rolls, the sausage meat may already be seasoned. If this is the case, use it as it is.
- If the sausage meat is from the butcher and unseasoned, add a little salt, pepper and herbs/spices of choice and mix thoroughly into the sausage meat before using to fill the pies.
Pork, Bacon and Apple Sausage Meat
- Mix the sausage meat, chopped bacon and chopped apple in a large bowl until evenly combined.
- Season with salt and pepper and herbs of choice and mix through. – Omit this step if the sausage meat was already seasoned.
Egg Wash Glaze
- Make the egg wash glaze before rolling the pastry by beating the egg and milk together in a small bowl.
To Make Sausage Rolls
- Take the pastry and knead very gently in your hands (particularly if it has been in the fridge) to ensure it is soft enough to roll.
- Cut the pastry block in half and flour the work surface or a large piece of baking paper (which can help in moving and working the pastry).
- Place the pastry ready to roll and lightly flour the surface.
- Using a rolling pin, carefully roll the first half of pastry into an oblong shape about 2 mm in thickness. Make sure you lift slightly during rolling to ensure the pastry doesn't stick and dust with a little extra flour if sticking occurs.
- Cut the edges of the strip with a sharp knife to make them straight.
- If the oblong is very wide (and dependent on how fat you want the sausage rolls), you may want to cut the strip in half.
- Take the sausage filling and using hands, mould into 'sausage' shapes, placing onto the centre of the pastry strip. Work along from one end to the other, making sure the sausage meat is even in size.
- Wrap one side of the pastry over the top of the sausage meat and brush the top edge of that pastry with egg wash.
- Also brush the inside outer edge of pastry that is to be folded up over the pastry top.
- Pull the pastry up so that it over-laps the dampened pastry at the top and gently press together to seal.
- Add a sprinkle of flour over the seal to dry any excess wetness and prevent sticking when the roll is cut.
- Turn over the whole length of the roll so that the join is underneath and using a very sharp knife, cut the sausage roll strip into individual pieces.
- Place the uncooked sausage rolls onto baking sheets lined with baking paper.
- Repeat the rolling, filling and cutting process with the remaining pastry and mixture until all the ingredients have been used.
- Place in the fridge to chill for about half an hour.
- Meanwhile, heat the oven to 200 C/400 F/Gas 6.
- Brush the top of the uncooked sausage rolls with egg wash to glaze.
- Cook in the oven for about 20 minutes until golden.
- Enjoy hot from the oven, warm or cold.
Freeze, Chill, Reheat
- Cooked sausage rolls can be frozen or stored in the fridge if made ahead of time.
- Freeze in airtight containers or a seelable freezer bag.
- Best reheated after defrosting by placing (lightly covered with foil) in a preheated oven (180 C/350 F/Gas 4) for 10 to 15 minutes.
© 2019-2021 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
Gluten Free Flaky Shortcrust Pastry with Gram Flour
- Kitchen scales
- measuring spoons
- large bowl
- small bowl
- flat table knife
- 110 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES
- 55 g potato starch flour
- 55 g gram flour (chickpea flour/garbanzo flour)
- 1 tsp xanthan gum
- ½ tsp baking powder gluten free
- ½ tsp fine sea salt
- 55 g unsalted butter cold and cubed
- 55 g Trex/lard cold and cubed
- 1 large egg UK large
- 2½ tbsp cold water
- Weigh the flours, xanthan gum, baking powder and salt into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex to the bowl and rub the into the flour mixture using finger tips, until it resembles coarse breadcrumbs.
- In a small bowl, beat the egg with the water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- Once it is beginning to come together as a dough, leave the mixture to stand for 5 to 10 minutes to fully absorb the liquid.
- Finally, bring the dough together with your hands and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge and knead very lightly to enable it to become 'rollable'.
Gluten Free Sausage Rolls shared with
- Cook Blog Share with Recipes Made Easy
- Fiesta Friday #360 with Angie
- Blogger’s Pit Stop #260
- Full Plate Thursday #516 with Miz Helen’s Country Cottage
- What’s for Dinner #295 with The Lazy Gastronome
- Sundays on Silverado #21 with The House on Silverado