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 simple and easy to make.
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My local supermarket finally had the Jus-rol gluten free puff pastry in stock, so I grabbed some quickly so I could experiment. It’s been a long time since I had puff pastry, so I wasn’t too sure what to expect. Naturally, sausage rolls were the obvious choice, and they turned out beautifully.
Gluten free sausage rolls are a great all-rounder. 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, they would be amazing with this gluten free brie and asparagus quiche!
Testing Jus-rol’s gluten free puff pastry
The Jus-rol pastry comes ready-rolled, you just have to take off the wrapper and uncurl it. First dilemma: I needed a square piece, but this gluten free puff pastry is round. To get around this, I squared mine off, and then used the leftover edges to make some delicious gluten free cheese straws. Check out my Gluten Free Christmas ebook for an awesome recipe for these!
Side note: This post was originally written in 2017 but has been updated in 2019 – the Jus-rol pastry now comes in a square which is a lot easier, but you can still make some mean gluten free cheese straws using any off-cuts!
But back to the matter at hand. The gluten free sausage rolls. Once I had squared off the gluten free puff pastry, it was really a matter of filling it with sausage meat. For my recipe, I skinned six gluten free sausages (I used Tesco Finest pork sausages). I cut my square of pastry in half, and with one half I made ‘normal’ gluten free sausage rolls, but the other I jazzed up with some chutney.
I much preferred the chutney version of these gluten free sausage rolls – I used the cider chutney from Otter Vale (big up the Devon food scene!) and it just added a really nice depth of flavour. They also felt a bit ‘posher’, and would have been great for a party food platter.
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. I thought the pastry was really buttery and delicious, and it brought back vague memories of what puff pastry should be like.
I can’t wait to experiment some more with this Jus-rol pastry. It was so easy to use – I expected it to be quite sticky like a lot of gluten free pastries are (I usually have to roll them in between cling film!) but it was so easy to work with. So if you want to make these delicious and super easy coeliac-friendly free sausage rolls, check out the recipe below…
My gluten free sausage rolls recipe
Gluten free sausage rolls
- 1 pack Jus-roll gluten free puff pastry
- 6 gluten free pork sausages (or 400g sausage meat)
- 1 egg beaten
- 2 tsp gluten free chutney (optional)
Preheat the oven to 220'C / Gas 7 / 425'F. Remove the gluten free puff pastry from the fridge and leave for five minutes.
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.
Unroll the puff pastry sheet so that the longest length is towards you. Then cut in half vertically so you have two rectangle shapes.
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. You might want to trim any excess pastry before doing this. Place the rolls on a baking tray lined with baking paper.
Brush the rolls with the leftover beaten egg, and then cut diagonal slits into the top. Bake in the centre of the oven for 25 minutes until golden on top. Remove from the oven and cool on a wire rack before cutting each roll into six pieces.
Serve hot or cold - will keep in a sealed container in the fridge for up to three days. Can be reheated to serve or freshen up.
Use the leftovers of pastry to create cheese twists - just see my tips in my blog post above on how to do this! They are delicious!
I also find using a pizza cutter a really easy and effective way to cut the pastry and do the slits on top!
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
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 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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