This gluten free sausage plait is pure comfort food. Made with gluten free pastry, it is also dairy and egg free too!
It can also be chopped up and eaten cold on a summers day picnic. So versatile and so tasty!
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This recipe takes me right back to my school days. We had a project in Home Economics to create a pastry dish and this is what I chose. I don’t know why, but it is the only dish that stays in my mind from school cooking days. (Apart from the soup I cooked but then dropped all over the pavement on the way home!)
I loved it then and still love it to this day. In my mind, there is nothing better than hot flaky, crispy pastry, especially with some tomato sauce!
How To Make Gluten Free Sausage Plait
- Take your pastry out of the fridge and un roll at least 15 minutes before using to bring it to room temperature.
- Pre heat your oven to 180 degrees / gas mark 4 and your grill to medium.
- Slice your pepper into two segments lengthways and place skin side up under the grill for 15 minutes, then leave to cool.
- Whilst the peppers are grilling, skin your sausages. I find the easiest way to do this is score down one side of the sausage with a knife and then peel back the skin.
- Next, once the peppers are cool, peel off their skin (it should come off really easily) and chop into small pieces.
- Put the sausage meat into a bowl with the grated carrot, red pepper, thyme, tomato puree and seasoning. Mix well with your hands.
- Place the sausage meat mixture down the centre of the pastry, leaving a gap at the top and bottom.
- Place the sausage meat mixture down the centre of the pastry, leaving a gap at the top and bottom.
- Cut 1.5 cm strips at a 45 degree angle into the pastry down each side of the sausage mixture.
- Alternate laying the strips over the pastry, then fold in the top and bottom, cutting any excess pastry from the sides.
- Brush over the pastry with the milk to glaze.
- Bake in the oven for 35-40 minutes until golden brown and sausage meat is cooked through.
What Adaptations Can I Make?
This recipe can be adapted dependant on your allergy requirements.
Ok With Gluten?
You can use standard puff pastry.
Allergic To Soya?
Use an alternative plant based milk or egg to glaze.
Allergic To Sulphites?
Most shop bought sausages contain sulphites, which are used as a preservative. Check with your local butcher, as a lot of their sausages do not contain sulphites.
How To Serve Gluten Free Sausage Plait
This sausage plait is delicious eaten hot or cold.
When you are in need of comfort food serve hot with baked beans.
It is also a great lunch on a summers days, hot or cold served with my
You can even chop it up and put in the kid’s school lunch boxes or take with you on a picnic.
How To Store Leftovers
It will keep in the fridge for 3-4 days and is best reheated in the oven on 180 degree / gas mark 4 for at least 20 minutes until piping hot throughout. You can place foil over the top to stop the pastry browning too much.
If re-heated in the microwave it will make the pastry go soggy.
Want More? Check out my other gluten free recipes
FREE FROM
- Gluten (If using gluten free pastry)
- Crustaceans
- Eggs
- Fish
- Celery
- Lupin
- Milk
- Molluscs
- Mustard
- Tree nuts
- Peanuts
- Sesame seeds
CONTAINS
- Soya (Can be made soya free by using another plant based milk)
- Sulphites (Some butchers sell sulphite free sausages)
PLEASE DOUBLE CHECK THE PACKAGING FOR ALLERGENS
Gluten Free Sausage Plait
Ingredients
- 1 Sheet gluten free puff pastry I used Just Rol for this recipe
- 6 Gluten free sausages
- 1/2 Carrot Grated
- 1/2 Red Pepper
- 1 Tbsp Tomato puree
- 1 Tsp Dried thyme
- 1 Tbsp Soya milk for glazing Alternative plant based milk can be used
- Salt and pepper to season
Instructions
- Take your pastry out of the fridge 15 minutes before using.
- Preheat your oven to 180 degrees/gas mark 4 and your grill to medium heat.
- Slice your pepper into two segments lengthways and grill, skin side up for 15 mins.
- Skin your sausages and put the sausage meat into a bowl with the grated carrot, dried thyme, tomato puree and seasoning.
- Once cool peel the skin from the cooked peppers, then chop the segments into small pieces and add to the bowl with the other ingredients.
- Mix the ingredients together well.
- Place the sausage meat mixture down the centre of the pastry, leaving a gap at the top and bottom.
- Cut 1.5 cm strips at a 45 degree angle into the pastry down each side of the sausage mixture.
- Alternate laying the strips over the pastry, then fold in the top and bottom, cutting any excess pastry from the sides.
- Brush the pastry with dairy free milk to glaze.
- Bake in the oven for 35-40 minutes until golden brown and sausage meat is cooked through.
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