4 Ingredient Gluten Free Sausage Rolls
Tuck into these succulent 4 ingredient gluten free sausage rolls which are perfect for an after-school snack for the kids or a great addition to a party buffet or summer picnic.
Servings: 16 servings
Calories: 80kcal
Equipment
Ingredients
- 1 pack 400g (14oz) Heck Sausages Or any other sausage (check ingredients)
- 1 sheet 280g (9.8oz) Jus Rol gluten free puff pastry sheet
- 100 g (⅓ cup) 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.
Notes
Please double check all packaging for allergens.
See the main post for step by step photos.
How Can I Make This Allergy Friendly?
If you follow the recipe as written, it is gluten-free (please double-check all packaging, though). Below you will find easy options to make it suitable for other food allergies too.
Make It Dairy-Free: Make sure the brand of sausages & pastry you use doesn’t contain milk.
Make It Egg-Free: Skip the egg wash and brush the pastry with either cow’s milk or a plant-based milk instead.
Make It Sulphite-Free: Use a sulphite-free chutney like the Waitrose Caramelised red onion chutney. I know I sound like a broken record but please double check the packaging!
Lauren’s Tips
Bring The Pastry To Room Temperature: 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.
Easy On The Chutney: 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!
Nutrition
Serving: 1g | Calories: 80kcal | Carbohydrates: 0.05g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 163mg | Potassium: 66mg | Fiber: 0.001g | Sugar: 0.01g | Vitamin A: 34IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.3mg
