Easy Gluten-Free Sausage Rolls

This recipe uses store-bought gluten-free sausages for a perfectly seasoned and quick filling.

Time:

• Prep: 10 min
• Bake: 20-30 min
• Yields: 16 party sized rolls

Ingredients

• 6 - 8 Gluten-Free Sausages (Ensure the label is certified GF)
• 1 sheet Gluten-Free Puff Pastry (Ready-rolled is easiest) - I used Simply Wize
• 1 Egg, lightly beaten (for the filling mix)
  
• 1/4 Cup of Gluten-Free Breadcrumbs
• 2 Carrots (grated)
• 1 Onion (diced)
• 1 Additional Egg, lightly beaten (for egg wash and sealing)
• Optional Flavor: 1 tablespoon finely chopped fresh herbs (like thyme and rosemary) OR 1 teaspoon wholegrain mustard. 
• Optional Garnish: 1 tablespoon Sesame seeds or Poppy seeds.

 

Instructions

1. Prep the Vege: Grate the carrot and dice onions finely. I like to add vege to make it healthier plus when I use chicken sausages, adding the vege helps tgo make it more moist. 
2. Fry Onions and Carrot: Saute in a pan until the water is drawn out and vegetables are tender. 
3. Prep the Meat: Slit the casing down the length of each sausage with a sharp knife and peel the skins off. Discard the skins.
   
4. Mix: Place the sausage meat into a bowl, add the breadcrumbs and egg. If you are adding any extra herbs, mustard, or pepper, mix it into the meat with a fork until just combined.
5. Shape: Divide the meat in half and roll each half into a long, uniform log shape that is roughly the length of your pastry sheet.

2. Prepare the Pastry

1. Thaw & Cut: Let the GF puff pastry thaw for a few minutes until it is pliable. If you skip this, the pastry will likely break.
2. Cut: Cut the pastry sheet in half lengthwise so you have two long, thinner rectangles.
3. Egg Wash: Brush a thin line of the beaten egg down one of the long edges of each pastry strip. This will act as the "glue" to seal the roll.

3. Assemble and Seal

1. Place the Filling: Lay one of the sausage meat logs down the center of each pastry strip.
2. Roll: Carefully fold the non-egg-washed side of the pastry over the meat, guiding it to meet the egg-washed edge.
3. Seal: Press the edges together lightly with your fingers, then use the tines of a fork to firmly seal the seam all the way down.
4. Cut: Cut the long rolls into your desired size (mini rolls or large rolls).

4. Bake

1. Preheat: Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper.
2. Egg Wash & Garnish: Place the rolls on the tray, seam-side down. Brush the tops and sides of the rolls generously with the remaining beaten egg. Sprinkle with sesame seeds or poppy seeds, if using.
3. Bake: Bake for 20-30 minutes, or until the pastry is puffed up, golden brown, and the meat is cooked through.

Freezing Gluten-Free Sausage Rolls

Freezing Before Baking (Recommended for Best Flavour and Flake)

Freezing them raw is the best way to preserve the pastry's structure, leading to a flakier result when finally baked.

1. Assemble & Chill: Follow the recipe exactly, assembling and cutting the rolls, but do not apply the egg wash or seeds yet.
2. Flash Freeze: Place the uncooked sausage rolls on a baking sheet lined with parchment paper, ensuring they do not touch each other.
3. Harden: Place the tray in the freezer until the rolls are completely solid (about 1-2 hours).
4. Store: Once frozen, transfer the rolls to a large airtight container or a freezer-safe zip-top bag. This prevents freezer burn and saves space. Label with the date.
5. They will keep well for up to 3 months.

 

To Cook from Frozen:

• Preheat oven to 200°C (180°C fan forced).
• Arrange the frozen rolls on a lined baking tray.
• Brush generously with the egg wash and sprinkle with seeds.
• Bake for 30–40 minutes (10-15 minutes longer than fresh) until they are golden brown and cooked all the way through.

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Freezing After Baking

If you prefer to have them ready to heat and eat, you can freeze them cooked.

1. Bake & Cool: Bake the sausage rolls according to the recipe until they are completely cooked and golden.
2. Cool Down: Transfer the rolls to a wire rack immediately and let them cool down to room temperature completely. This is crucial—otherwise, condensation will make the pastry soggy when freezing. 
3. Store: Once cooled, transfer the cooked rolls to an airtight container or freezer bag. Separate layers with parchment paper if stacking.

To Reheat from Frozen:

• Preheat oven to 180°C (160°C fan forced).
• Place the frozen, cooked rolls on a lined baking tray.
• Reheat for about 15–20 minutes until they are piping hot in the center and the pastry is crisp again.

Notes: Always check the packaging for ingredients if catering to allergies, the pastry I chose specifically does not have wheat or dairy as these are the allergies my children have. If not for the littles dairy allergy I would add cheese too!