Ever wondered how to make the perfect gluten free sausage roll? Thin pastry, crispy on the outside, filled with high quality, flavoursome meat that then doesn’t crumble into a million pieces when you bite into it!? Well now you can.
I was SO HAPPY when I found Silly Yak, a brand that makes ready to roll gluten free pastry for both sweet and savoury treats. Now I was apprehensive when I first went to try it (as I am when I try anything new that is gluten free, it can usually go one way or the other!). However, I was NOT disappointed. Not even slightly. I was thrilled to find something that ticked all of the boxes – good flavour, easy to work with, rolls nice and thin, great texture and is gluten AND dairy free!? What’s more to ask for?
The pastry is suitable for freezing too and is also now available in Tesco stores all over the UK!
I created my own gluten free sausage roll filling which is simple to throw together, pair this with the convenience of using ready to roll pastry, this recipe is one of my easiest (and most delicious) to date.
- 1 pack gluten free pork sausages (approximately 8)
- 1 tablespoon of plain gluten free flour (I use Doves Farm)
- 1 apple (peeled & diced small)
- 1 clove garlic (crushed)
- 2 shallots (diced very small)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- splash of olive oil
- salt & pepper
- 1 egg (beaten)
- Ready roll gluten free pastry – I recommend Silly Yak. See HERE
- Preheat the oven to 180°C, Gas Mark 4.
- Remove the skin from the sausages and put the filling into a bowl with the flour, oil, diced apple, diced shallots, rosemary, thyme, salt and pepper. With a spoon combine well (sometimes it is easier to use your hands for this if you don’t mind getting a bit messy!).
- Next on a clean work surface dusted with gluten free flour, roll your pastry into a long rectangle. Keep turning the pastry in between rolls to prevent it sticking to the surface and if you are using the Silly Yak pastry I am using, be generous with the flour as it can get sticky if you work it too much. Note: It is up to you how large you want to make the rolls. This mixture can make approximately 8 average size rolls approx 10-15cm in length. Mine did not all come out the same size as I did them free hand, lets call them rustic sausage rolls!
- You want to roll the pastry very thin and place the sausage meat horizontal across the rectangle towards the end, brush some beaten egg onto where it will join to help it hold, then fold the end of the pastry over to meet on the other side. Try to keep it tight to the meat to avoid air pockets. Seal with the back of a spoon or fork, do the same thing around both ends and cut off the excess with a knife. Tip: Work your way down the rectangle, I had to gather up and re roll a couple of times during assembly to get the right shape!
- Place the roll onto a baking tray lined with grease proof paper and brush the excess egg over each sausage roll to finish. Pop them into the oven for 30-35 minutes until golden brown on the outside and the meat is properly cooked through.
I hope you love this recipe as much as I do. I would highly recommend checking out Silly Yak as their pastry is the best I have come across and could revolutionise your gluten free recipes!
*Disclaimer: This post is not sponsored. All views are honest & my own 🙂