Sausage rolls - Makes 8 large sausage rolls


  • for the Filling
  • 500g gluten free sausage meat.
  • Ask your local butcher for gluten free sausage meat. Buy it fresh so you can make sausage rolls and freeze them until you want to cook them.
  • for the Pastry
  • 150g gluten free plain flour
  • 150g maize flour
  • 150g dairy free margarine
  • Large pinch of salt (the maize flour is quite sweet so I add a little extra salt to the pastry)
  • Roughly 120ml water to bind
  • Soya cream or milk for brushing

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Mix the flours and salt together in a large bowl.

Rub the dairy free margarine into the flour using the tips of your fingers until the flour resembles fine breadcrumbs.

Pour in the water a drop at a time. Mix in the water using one hand in a stirring motion or use a wooden spoon if you prefer.

Turn out onto the work top and knead the pastry briefly to bring the dough together.

Mould the sausage meat into a long sausage shape.

Dust the worktop with gluten free flour. Roll the pastry into a long rectangle wide enough to encase the sausage meat.

Place the long sausage on one side of the pastry.

Brush soya cream or milk on the pastry alongside the sausage meat.

Fold the pastry over the sausage meat to form one long sausage roll. Crimp the edge of the pastry with your fingers.

Trim the pastry with a pastry wheel or a small knife to neaten. Cut into portions. (You may find it easier to roll out enough pastry to cover two sausage rolls at a time.) Place onto a baking tray.

Brush with soya cream or milk and bake at 190°c / 375°f / gas mark 5 for 15 to 20 minutes depending on their size until golden brown.

Gem's hints and tips

The sausage rolls can be frozen before cooking. I place the uncooked sausage rolls spaced apart on a baking tray lined with baking parchment and put this in the freezer. In a day or two when the sausage rolls are frozen put them into a freezer bag labelled with what they are and the date and freeze for up to six months.

They can be cooked from frozen when needed but will need slightly longer, about 20-25 minutes.

For extra moistness and flavour – Spoon a line of chutney alongside the sausagemeat before folding over the pastry and crimping.

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