Sage and Onion Sausage Rolls

Gluten Free recipe

Gluten Free Sausage rolls with a festive twist! A perfect addition to a Christmas buffet. - Check out the Top Tip for a Vegetarian alternative filling!

	40 minutes			25 minutes
Preparation Time			Cooking Time
	200°C/190°C Fan/400°F°			8
Oven Temp			Servings / Makes

Ingredients

Gluten Free Pastry:
225g/8oz Glutafin Select Gluten Free Multipurpose White Mix
1 x 5ml tsp Xanthan gum
25g/1oz Mature Cheddar (grated)
110g/4oz Butter (soft)
2 Medium eggs (1 whole egg plus 1 egg yolk)

Gluten Free Filling:
½ Medium onion (very finely diced)
50g/2oz grated cooking apple
1 x 5ml tsp Dried sage
400g/14oz Gluten free sausages (skin removed)**

Gluten Free Topping:
1 x 15ml tbsp Milk
Sprinkling coarse ground mixed peppercorns
Light sprinkling Sea Salt

**Please refer to your Coeliac UK Directory for suitable Gluten Free brands.
 

Method

1. Prepare the gluten free pastry. Place half the weighed Glutafin Gluten Free Mix in a bowl with the remaining pastry ingredients and mix to a smooth paste with a fork. Work in remaining White Mix with the fork and then by hand and bring together to make a ball.

2. Knead on a work surface dusted with a little more White Mix. Divide into two. Roll out each to a 30 x 15cm rectangle on a sheet of baking parchment paper.

3. Combine the gluten free filling ingredients together and shape into 2 x 30cm long sausage shapes. Rest each along the bottom length of the rolled pastry approximately 3cm from the bottom edge. Brush pastry with milk. Bring gluten free pastry up and over the sausage meat using the baking parchment and continue to roll over to form a long sausage roll. Cut into even size pieces and rest on a baking sheet.

4. Brush with milk and sprinkle with the seasonings. Bake until crisp and golden. Serve warm.

5. Store in an airtight container for up to 4 days in the fridge. For best results warm gently before serving.
 

Gluten Free Wheat Free option: 225g/8ozGlutafin Gluten Free Wheat Free Multipurpose White Mix

For a veggie filling option combine 200g/7oz fresh breadcrumbs made from a Glutafin loaf with filling ingredients and replace sausage meat with 150g/5oz finely chopped canned chestnuts and 25g/1oz dried cranberries. Bind together with an egg.

To Freeze: Freeze in an airtight container. Defrost and warm in a medium temperature oven for 15 minutes before serving.