Tuck into these succulent gluten free mini sausage rolls which are perfect for an after school snack for the kids or make a great addition to a party buffet or summer picnic.
I can imagine pastry is probably up there with one of the things that someone who has coeliac disease or people following a gluten free diet miss the most.
There is something about warm, buttery, flaky puff pastry with a sausage meat filling straight from the oven which can brighten the darkest day!
Even though there are plenty of gluten free products on the market now, gluten free sausage rolls are still quite hard to come by. Even Greggs (the king of the sausage roll!) don’t yet offer a gluten free version of their British classic.
Well fear not! Tuck into these delicious, homemade gluten free mini sausage rolls and I promise you will not be disappointed! They are quick, simple to make and taste so good you won’t even know they are gluten free!
They are great to serve up as part of a party buffet, with these honey and mustard glazed cocktail sausages, alongside a big pot of tomato ketchup to dip them into! You can pack them up and eat them cold as part of a picnic lunch. My kids also love them as an after school snack straight from the fridge.
For more snack ideas check out these 40+ gluten & dairy free snacks.
One day I will perfect my own gluten free pastry recipe, but I find the Just Rol Gluten Free Puff Pastry Roll so good and so quick and easy to use I keep putting it off!
I always make sure I have a roll in the fridge as you can make a variety of dishes with it. Once you have tried the sausage rolls, why not check out my Dairy & Gluten Free Ham & Cheese Pin Wheels, Gluten Free Sausage Plait or Gluten Free Puff Pastry Pizza, which are all made using the Just Rol ready rolled puff pastry.
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🥘 Ingredients Needed & Substitutions
- Just Rol Ready Rolled Gluten Free Puff Pastry Sheet - I love this brand and the results always come out really well. If you are not following a gluten free diet just use a regular puff pastry sheet.
- Sausages - For this recipe I have used Heck pork sausages. The full range of Heck sausages are gluten free. You can use any sausage, however do double check the packaging on the sausages you choose to use as a lot of sausages contain gluten, especially the cheaper ones as they use rusk as a filler. You can also use pork sausage meat, however again be sure to check the ingredients. To make this recipe vegan just use vegan sausages and a plant based milk instead of the egg wash.
- Chutney - This is optional, but I think this is what elevates the taste from your standard sausage roll. You can use any chutney you wish, but do check the packaging as some chutneys contain barley so will not be gluten free. I like this Cottage Delight Caramelised Onion Chutney which is gluten free.
- Egg - To give your sausage rolls that dark golden finish I recommend brushing an egg wash over your pastry before baking. If you have an egg allergy this can be substituted for milk or a plant based milk.
Scroll to the recipe card at the bottom of the post for quantities.
✋ Be sure to double check all packaging for allergens. ✋
✏️ How to Make Gluten Free Mini Sausage Rolls
Remove pastry from the fridge and unroll it (but leave it on the baking paper that it comes on) and leave it on the kitchen side to bring the pastry to room temperature.
Skin the sausages by running a knife down the side of each sausage. Put the sausage meat into a mixing bowl and discard the skin. Mix until the sausage meat has come together into one big ball. You can do this with a wooden spoon or get stuck in with your hands!
Cut the pastry in half lengthways.
Split the sausage mixture in half and distribute it down the middle of each horizontal slice of pastry.
Next, add the chutney in a thin line below the sausage mixture.
Crack the egg and mix with a fork until combined to create an egg wash. Using a pastry brush, egg (or milk) wash along the long length on the top side of both pastry slices.
Roll the pastry lengthways towards the egg wash line, around the sausage meat and tuck under.
Cut each roll in half and then cut each half into four pieces.
Place on a baking tray fold side down. You can use the baking paper that comes with the pastry to line the tray.
Brush the top of each sausage roll with the egg (or milk) wash.Slice two lines in the top of each sausage roll with a knife to let the air escape whilst cooking.
Bake in a hot oven for 20-25 minutes until nice and golden.
💡 Tips & Tricks
Take the pastry out of the fridge and unroll (leaving it on the greaseproof paper) 15 minutes before you want to use it. This will make the pastry easier to work with.
Go careful not to put too much chutney in, as it will spill out of the sides when cooking leaving you with a soggy sausage roll!
⚡ Variations
If you are looking for something a bit different here are some alternative ideas.
Pork & Cheddar- Grate 50g of cheddar (or dairy free) cheese and mix together with the sausage meat.
Pork & Apple - Swap the chutney for an equal amount of apple sauce to add a little sweetness.
Honey & Mustard - Add a tablespoon of both honey and mustard to the sausage mixture and stir in.
Chicken - For a healthier version, swap the sausage meat for the same quantity of chicken mince or chicken sausages and add some fresh chopped parsley.
Chilli - Sprinkle some chilli flakes through the sausage meat mixture for a touch of heat.
Sesame Seeds - If sesame isn’t a problem for you, try sprinkling some seeds over the top of the sausage rolls before baking for an added crunch.
Let me know in the comments if you have a favourite filling combination, I’d love to know 🙂
🥡 Storage
If you have leftovers they will keep in the fridge in an airtight container for around 2-3 days. You can either eat the sausage rolls cold or re-heat them in the oven at 180˚C for around 10 minutes until piping hot throughout. They can also be re-heated in the microwave, but you will lose some of the crunch on the pastry.
They will also freeze really well. First of all freeze them flat on a cold baking tray for around an hour until frozen. This will ensure the sausage rolls don’t stick together. They can then be popped into a freezer bag for up to 3 months.
When you are ready to eat, let them defrost in the fridge over night and re-heat as above or enjoy cold.
💬 Recipe FAQ's
There are lots of options in the supermarkets now for gluten free sausages in the UK. You don’t necessarily need to buy a specialist “free from” product. Most of the supermarket premium sausages are gluten free, a lot of the cheaper sausages contain gluten as they use wheat as a filler to bulk up the sausage, whereas the higher end sausages have more meat content, so are actually better for you too.
I love Heck sausages, the Tesco Finest Range and the Sainsbury's Taste The Difference. Aldi’s specially selected sausages are also gluten free. Please remember to double check all packaging though as the ingredients can change.
Yes! You can prep them the day before and leave them in the fridge overnight, then cook the next day when you are ready to eat.
Traditionally they do as they use puff pastry which contains wheat. As I have used a gluten free puff pastry and gluten free sausages this recipe is totally gluten free!
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Gluten Free Mini Sausage Rolls
Equipment
Ingredients
- 1 pack 400g Heck Sausages Or any other sausage (check ingredients)
- 1 sheet 280g Just Rol gluten free puff pastry sheet
- 100 g Cottage Delight caramelised onion chutney Or any other chutney (check ingredients)
- 1 medium Egg Can be substituted for milk or plant based milk. Used as an egg wash.
Instructions
- Preheat the oven to 180 degrees C / 375 degrees F / gas mark 4
- Remove pastry from the fridge and unroll it (but leave on the baking paper it came on). Leave it on the kitchen side to bring it to room temperature
- Skin the sausages by running a knife down the side of each sausage. Put the sausage meat into a mixing bowl and discard the skin. Mix until the sausage meat has come together into one big ball, either with a wooden spoon or your hands.
- Cut the pastry in half lengthways.
- Split the sausage mixture in half and distribute it down the middle of each horizontal slice of pastry.
- Add the chutney in a thin line below the sausage mixture.
- Egg (or milk) wash along the long length on the top side of both pastry slices.
- Roll the pastry lengthways towards the egg wash line, around the sausage meat and tuck under.
- Cut each roll in half and then cut each half into 4.
- Place on a baking tray fold side down. (You can use the baking paper that comes with the pastry to line the tray)
- Brush each sausage roll with the egg (or milk) wash.
- Slice two lines in the top of each sausage roll with a knife to let the air escape whilst cooking.
- Bake for 20-25 minutes until golden brown.
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