These gluten free sausage rolls deliver all the savory, flaky satisfaction of the classic British bakery staple, without a speck of wheat. A simple blend of gluten free flour, butter, and a touch of xanthan gum creates a tender, golden pastry that wraps a juicy, herb-flecked pork filling. They’re surprisingly straightforward to make, bake up beautifully, and are perfect for parties, lunchboxes, or a cozy snack.
Ingredients
- 2 cups (250 g) gluten free all-purpose flour (with xanthan gum)
- 1/2 teaspoon xanthan gum (if your flour blend doesn’t already include it)
- 1/2 teaspoon salt
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg, cold
- 2-4 tablespoons ice-cold water
- 1 lb (450 g) ground pork
- 1/2 small onion, finely grated (about 2 tablespoons)
- 1 garlic clove, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten, for egg wash
Instructions
- Make the pastry: In a large bowl, whisk together the gluten free flour, xanthan gum (if using), and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Add the cold egg and 2 tablespoons of ice water. Stir with a fork until the dough starts to come together. If it seems dry, add more water, one tablespoon at a time, until the dough holds together when pinched. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Make the filling: In a separate bowl, combine the ground pork, grated onion, minced garlic, sage, thyme, salt, and pepper. Mix well with your hands until everything is evenly distributed. Set aside.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface (use gluten free flour), roll the chilled dough into a rectangle about 1/4-inch thick, roughly 12×9 inches. Trim the edges to make them neat.
- Assemble the rolls: Cut the dough in half lengthwise to form two long strips, each about 4.5 inches wide. Divide the pork filling into two equal portions. Shape each portion into a long log along the center of each dough strip.
- Brush the long edges of the dough with a little beaten egg. Fold the dough over the filling, pressing the edges to seal. Crimp with a fork if desired.
- Cut each long roll into 6 equal pieces (about 1.5 inches each), giving you 12 sausage rolls total. Place them seam-side down on the prepared baking sheet, leaving space between them.
- Brush the tops of the rolls with the remaining beaten egg. Cut small slits on top to allow steam to escape.
- Bake for 20-25 minutes, until the pastry is golden brown and the filling is cooked through. To ensure the pork is safe to eat, check that the internal temperature reaches 160°F (71°C) (the USDA FSIS safe minimum for ground meat) using a food thermometer inserted into the center of a roll.
- Let cool on the baking sheet for 5 minutes before serving warm.
Tips
- Keep everything cold: Cold butter and cold water are essential for a flaky gluten free pastry. If the dough becomes too soft, pop it back in the fridge for 10 minutes before rolling.
- Don’t overwork the dough: Overworking gluten free pastry can make it tough. Mix just until it comes together, and roll it out gently.
- Use a good flour blend: Choose a high-quality gluten free all-purpose flour that already contains xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. This ensures the right texture.
- Seal well: Press the edges firmly and crimp with a fork to prevent the filling from leaking out during baking.
Serving Suggestions
Serve these sausage rolls warm or at room temperature with a side of spicy brown mustard, honey mustard, or a tangy tomato chutney. They’re great alongside a fresh green salad, a bowl of tomato soup, or as part of a party platter with pickles and cheese.
Variations
- Spicy: Add 1/2 teaspoon of red pepper flakes or a dash of cayenne to the pork filling.
- Cheesy: Sprinkle 1/2 cup (50 g) of shredded sharp cheddar cheese over the pork before rolling.
- Herby: Swap the sage and thyme for 1 tablespoon of fresh chopped parsley and 1 teaspoon of chopped rosemary.
- Chicken or turkey: Replace the ground pork with ground chicken or turkey. Note that poultry must be cooked to 165°F (74°C) (USDA FSIS safe minimum).
Storage and Reheating
Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 10-12 minutes, or until heated through and crisp. You can also microwave them for 30-60 seconds, but they will be softer. These rolls freeze well too—freeze unbaked or baked, then reheat from frozen in the oven at 375°F (190°C) for 15-20 minutes.
Frequently Asked Questions
Can I use store-bought gluten free puff pastry? Yes, absolutely. A good quality gluten free puff pastry will work perfectly and save time. Just thaw it according to the package instructions, roll it out slightly, and proceed with the filling and baking steps.
Why is my gluten free pastry cracking? This is common with gluten free doughs because they lack the elasticity of wheat gluten. Make sure the dough is well-chilled and roll it between two sheets of parchment paper to prevent cracking. If it does crack, simply press it back together with your fingers—it will still bake up fine.
Can I make these ahead of time? Yes! You can assemble the sausage rolls, place them on a baking sheet, and refrigerate them (unbaked) for up to 24 hours. When ready to bake, brush with egg wash and add a few extra minutes to the baking time. You can also freeze them unbaked for up to 3 months.
What’s the best way to reheat them so they stay crisp? The oven is your best friend. Reheat in a 350°F (175°C) oven for 10-12 minutes. This will revive the flaky texture much better than a microwave.
Can I use a different meat? Yes, ground beef, lamb, or a mixture of pork and beef all work well. Just ensure any ground meat reaches 160°F (71°C) (USDA FSIS safe minimum).
My dough is too sticky to roll. What should I do? If your dough is sticky, it likely needs more flour or more chilling. Add a little extra gluten free flour to your work surface and rolling pin, and return the dough to the fridge for 15-20 minutes before rolling again.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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