Gluten Free Crispy Sausage Rolls

These gluten free sausage rolls are everything you want them to be. Crispy, flaky pastry on the outside and savory, well-seasoned pork filling on the inside.

If you’ve been missing sausage rolls since going gluten free, this recipe is going to make your day. They taste just as good as the traditional version, if not better.

The pastry comes together quickly with a simple gluten free flour blend and cold butter. It bakes up golden and crispy every single time.

The filling is a mix of ground pork sausage with onion, garlic, fresh parsley, and a few simple spices. Nothing fancy, just good flavor.

These are perfect as a snack, a party appetizer, or even a quick lunch. Once you try them, they’ll become a regular in your kitchen.

Why You’ll Love This Recipe

Shatteringly Crispy Pastry – The butter-rich gluten free pastry bakes up flaky and golden with a satisfying crunch in every single bite.

You Would Never Know It Is Gluten Free – These taste just like classic sausage rolls so nobody at your table will guess they are gluten free.

Incredibly Flavorful Filling – The mix of pork sausage with garlic and sage and Dijon mustard creates a savory filling that is packed with flavor.

Ingredients

For the Pastry

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Xanthan Gum (omit if flour blend contains it)
• 1/2 tsp Salt
• 10 tbsp Cold Unsalted Butter, cubed
• 1 Large Egg
• 2 tbsp Ice Water

For the Filling

• 1 lb Ground Pork Sausage
• 1/3 cup Finely Diced Yellow Onion
• 2 cloves Garlic, minced
• 1/4 cup Fresh Parsley, finely chopped
• 1 tsp Dijon Mustard
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Ground Sage

For Topping

• 1 Large Egg, beaten (for egg wash)
• 1 tbsp Sesame Seeds

How to Make

Step 1

Make the pastry by whisking together the gluten free flour, xanthan gum, and salt in a large bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture looks like coarse breadcrumbs with a few larger pieces.

Step 2

Add the egg and ice water, then stir with a fork until the dough comes together. Shape it into a flat rectangle, wrap in plastic, and refrigerate for at least 30 minutes.

Step 3

While the dough chills, prepare the filling. In a bowl, combine the ground pork sausage, diced onion, garlic, parsley, dijon mustard, salt, pepper, and ground sage. Mix thoroughly with your hands until everything is evenly distributed.

Step 4

Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.

Step 5

Divide the chilled dough in half. Roll each half out between two sheets of parchment paper into a rectangle about 6 inches wide and 12 inches long, roughly 1/8 inch thick.

Step 6

Divide the sausage filling in half. Shape each portion into a long log down the center of each dough rectangle. Fold one side of the dough over the filling, then roll it over so the seam is on the bottom. Press the ends to seal.

Step 7

Cut each long roll into pieces about 2 inches long using a sharp edge. Place them seam side down on the prepared baking sheet with some space between each one.

Step 8

Brush the tops with beaten egg wash and sprinkle with sesame seeds.

Step 9

Bake for 25 to 28 minutes until the pastry is deeply golden and crispy and the sausage is cooked through. Let cool for 5 minutes before serving.

My Tips

Keep the Butter as Cold as Possible

The secret to getting that flaky, crispy pastry is making sure the butter stays cold the entire time you’re working with it. Cut the butter into small cubes and put it back in the fridge for 10 minutes before you start mixing it into the flour.

When you work it in, you want to stop when there are still some pea-sized chunks of butter visible. Those little pieces are what create flaky layers as the pastry bakes.

If your kitchen is warm or the dough starts feeling soft and sticky while you’re rolling it out, just pop it back in the fridge for 15 minutes before continuing.

Roll the Dough Between Parchment Paper

Gluten free dough is way more fragile than regular pastry dough. It cracks and breaks easily, and it loves to stick to everything. Rolling it between two sheets of parchment paper fixes both of those problems.

If the dough cracks while you’re rolling, just press it back together with your fingers. It’s very forgiving and you won’t notice any patches once it’s baked.

Peel the parchment off gently once the dough is rolled out. If it sticks, put it in the fridge for a few minutes and it will peel off easily.

Don’t Skip the 30-Minute Chill

Chilling the dough for at least 30 minutes is not optional here. Gluten free pastry dough needs that time to firm up so it’s actually workable. If you try to roll it out right away, it will be too soft and sticky to handle.

If you have time, 45 minutes to an hour is even better. The dough will be firmer, easier to roll, and it will hold its shape much better in the oven instead of spreading out and going flat.

More Tasty Recipes

• Gluten Free Beef Wellington
• Gluten Free Baked Samosas
• Gluten Free Chicken Pot Pie
• Gluten Free Pizza Rolls
• Gluten Free Quiche Lorraine

FAQ

Can I use a different gluten free flour blend instead of 1-to-1 baking flour?

You can, but results may vary depending on the blend. A 1-to-1 baking flour is designed to behave like all-purpose wheat flour, which makes it the easiest option for getting a crispy, flaky pastry.

If your blend doesn’t contain xanthan gum, make sure to add the 1/2 teaspoon called for in the recipe – it helps hold the dough together and keeps the pastry from crumbling apart.