Gluten Free Sausage Rolls

Sausage rolls are so nostalgic for me, taking me back to my childhood birthday parties. My mum loved to cook (we are a very foodie family) and always had something baking away. When I was little, birthday parties were always a low key affair at home with a few friends, my mum making all of the party food which always included the party food staple, the humble sausage roll. So simple and yet so perfect in it's creation, I mean what's not to love. Fast forward a few years and me and gluten are no longer friends and the beloved sausage rolls of my childhood are told to take a hike too. Until now.

Gluten free food has come a long way since I first discovered gluten had it in for me over 20 years ago (man I feel old) and so too have my baking skills. Ordinarily this would lead me to making my own pastry but puff pastry is a pain to make on a good day and when there is already a great gluten free ready made option available it would be rude not to use it.

I don't know why it has taken me so long to try making my own sausage rolls but I am so glad that I did. They are so quick and easy to make with only 3 ingredients and keep really well in the fridge for 2-3 days so are perfect to knock up in advance for a picnic or party. I promise once you have home made gluten free sausage rolls you won't turn back.

What you will need

1 x Pack of Gluten Free ready roll puff pastry. I usually use Jus Roll Gluten free pastry

6 gluten free sausages of your choice (meat or vegetarian/vegan), I usually use vegetarian ones.

1 x egg

Baking tray

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Gluten Free Sausage Rolls

Makes approx 12 sausage rolls

Ingredients

1 Pack of Gluten Free puff pastry

6 Gluten free sausages - Meat or Vegetarian/Vegan

1 Egg

Method

1. Remove the puff pastry from the box and wrapper and allow to sit at room temperature for 10 minutes. You may be tempted to miss this step but it is really worth doing as improves how much the pastry puffs up when baked.

2. Whilst you are waiting heat your oven 220° C (200° C for fan assisted ovens)/Gas Mark 7, or at the temperature required on your sausages.

3. Unroll your pastry directly on the baking tray leaving the paper in comes in underneath.

4. Place your sausages along on the pastry sheet evenly space out along the short edge, usually 2 sausages per row until you have used all the sausages. (see the video below how it's done)

5. Using a sharp knife cut a line vertically from the top of the pastry to the bottom in between each set of two sausages. You should now have 3 sections of pastry each with 2 sausages.

6. Next crack your egg into a small bowl or cup and gently beat. Using a pastry brush or a clean finger brush a little of the beaten egg down the long edge of each pastry section.

7. Wrap your pastry, starting with the non egg coated side around your sausages and roll them to meet the coated edge, press lighltly to seal. Do the same with each set of sausages.

8. Once rolled up take your knife and cut in between each set of 2 sausages so that you make 6 individual rolls. Cut these in half again so you now have 12 smaller rolls.

9. Trim any excess pastry from the ends as required but be sure to leave a little extra as this will shrink up when cooking and you want to make sure the sausage is well covered.

10. Using the knife score the tops of each sausage roll with a 2 small cuts then brush each roll with the beaten egg.

11. Bake in the oven as per the cooking instructions for your sausages. Once cooked place on a wire rack to cool and enjoy.

Check out my how to video below

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