The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Gluten Free Sausage Rolls: Here’s my gluten free sausage rolls recipe that’s super easy to make with just 5 ingredients. It’s dairy free and low FODMAP too.
SERVINGS:Â 12
Ingredients Gluten Free Sausage Rolls
- 400 g gluten free sausages or sausage meat (if avoiding onions and garlic etc, ensure your sausages don’t contain these)
- 1 packet of gluten free puff pastry (I use the Jus-Rol gluten free)
- wholegrain mustard (you could use any mustard as long as it’s gluten free)
- 1Â egg, beaten
- sesame seeds
Instructions Gluten Free Sausage Rolls
- Preheat your oven to 180C (200C Fan). Place some parchment / baking paper on a large baking tray and set aside until later.
- If you are using sausages, peel the meat out of the skins. Then place your sausage meat in a bowl and make sure it’s mushed together! You can add additional seasoning to it if you wish at this point – I don’t find it necessary!
- Unroll and place your pastry sheet on a flat surface and fold it in half (the way like you are closing a book!). Cut it in half along the fold line.
- With your first pastry half ready and the shortest side closest to you, spread your mustard down the centre from top to bottom (about an inch wide). Spread as much or as little as you like depending on how much you like mustard!
- Then get your sausage meat and lay it on top of the mustard in a long line from top to bottom. Use about half as you will need the other half for you other piece of pastry.
- Brush one side of the pastry with egg and then fold over the other side of the pastry over onto the egg-washed edge. Cut any excess, but leave a little so you can then seal up the pastry by using a fork to press it together.
- Use a sharp knife to cut diagonal slashes in the pastry like I have in the photos. You don’t need to go too deep with the cuts! Then egg wash the outside of the pastry – this will make it golden when it’s cooked.
- Then sprinkle sesame seeds all over your sausage roll.
- Repeat this step with the other side of your pastry so you have two, long sausage rolls. Pop it in the oven for about 25-35 minutes or until the pastry is lovely and golden.
- Once cooked, remove from the oven and place the sausage rolls on a cooling rack to cool. Then cut them into smaller sausage rolls.
- Eat them hot or cold and enjoy!