Sausage Rolls

Made with gluten-free flaky pastry and gluten-free sausages, these scrumptious gluten free sausage rolls are simple and fun to make.

Sausage rolls are the traditional Christmas snack in our house but they are a bit of a gluten free nightmare - not only the pastry but also the filing! However now you can make ahead your sausage rolls and either freeze them cooked or uncooked. Simply defrost and either cook or heat up if already cooked. You can either use your favourite gluten free sausages or use pork mince and add your own flavourings.

Gluten-Free Sausage Rolls

Buttery delicious sausage rolls


  • 1 quantity Flaky Pastry
  • 1 pack gluten free sausages (c.400g)
  • 1 tsp mustard powder
  • 2 tsp dried herbs
  • seasoning
  • white gluten free plain flour
  • 1 egg


  • Make the pastry and allow to chill.
  • Remove the sausage meat from the sausage skins and mix well with the mustard powder, herbs and salt/pepper.
  • Cut the pastry into 4 equal blocks. Work with one block and keep the other sections in the fridge while you work.
  • Roll out into thin rectangles c.10cm wide and as long as you can manage on your work surface and board. I find I need quite a lot of flour to stop the pastry sticking.
  • Take a lump of sausage meat and with floured hands, roll out to a long sausage about 2-2½ cm thick and as long as your pastry piece. If your sausagemeat roll is not long enough, simply make another roll.
  • Place your sausagemeat roll on your pastry about 2cm from one edge.
  • Brush all the uncovered pastry with beaten egg and bring the widest edge over to the thinner edge. Press down hard to join.
  • Using a knife cut slits along the length of the join.
  • Cut your long roll into smaller sausage rolls, usually around 4 cm in length. You can make them longer, but will need to cook for about 5 extra minutes in the oven to make sure the sausagemeat is cooked.
  • Repeat with the rest of the pastry/sausagement. If you prefer you can roll all the pastry out first, but it really depends on how much space you have!
  • Place the rolls on a baking tray and make a slit in the tops. At this stage you can open freeze the sausage rolls and then defrost and cook later.
  • If cooking straightaway brush with beaten egg and cook in a hot oven 200°C/180°C fan/400°F/gas mark 6 for 20-25 minutes until the sausagemeat is cooked.
  • Allow to cool on a wire rack.
  • Store in the fridge for a couple of days.
  • Sage goes particularly well with sausagemeat or any dried herb mix will do.
  • If you can find a gluten free mustard, my gran used to spread a good dollop along the top of the sausagement roll before putting the pastry on top.  Delicious!
  • You can make your own sausagemeat mix using a pack of pork mince. Add a couple of good handfuls of gluten free breadcrumbs, a beaten egg, seasoning and herbs.