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This is a recipe I have been wanting to make forever!  And dang, they were good.  But, very rich too. I have listed them under “Appetizers” but these would make a nice lunch served with a salad.  I will also say they were somewhat of a process to make, but a really nice once in a while treat, so it was worth it.  Hope you enjoy!

Here is a list of ingredients, followed by the process I used. (Oh, I almost forgot, this recipe made 10 fairly large sausage rolls)

1 1/4 lbs. gluten free pork sausage meat

your favorite pastry – enough for 2 single crusts

1/2 of a small finely minced onion

1 large clove of garlic, finely minced

2 Tblsp. finely minced Fresh Flat Leaf Italian Parsley

1 egg, whisked for an egg wash

Here was my process/method/tips for making gluten free sausage rolls:

A flaky butter pastry is a good choice to use, I used Bette Hagman’s Dream Pastry from her book The Gluten Free Gourmet Cooks Fast and Healthy.  I made enough pastry for 2 single crust pies.  This was also the first time I made her pastry without putting the dough into the fridge to get cold.  I rolled it right away. I just had the feeling that it would work better, and it did.  Now having said that, I am not the best pastry roller in the world, and I did find it a bit finicky in keeping a rectangle shape.  Using parchment paper, on the bottom and top of the pastry, I first shaped the pastry into a rectangle with my hands then rolled it out.  From time to time I would have to reshape the pastry, using my hands to keep a rectangle shape.  Fairly intensive, but in the end it came out nicely.

Now for the pork sausage.  You could totally start from scratch and make your own, but what I did was buy a 1 1/4 lb. package of Gluten Free, Dairy Free, Pork sausage meat.  It already had some seasoning in it, I just added finely minced onion, garlic and minced Flat Leaf Italian Parsley.  Mixed well then rolled out with my hands, spreading it onto the pastry:

Then, using a spatula, I lifted the edge of the pastry, and rolled to cover the meat.  Then cut with a knife, and cut the roll in half, and place onto a parchment lined baking sheet seam side down.

Once all the rolls were done, I whisked up one egg, to paint on a wash to each sausage roll.

Bake in a preheated 400 degree oven, for 25 minutes.  Half way through baking, I turned the pan around. At the 25 minute mark, I turned the oven off and left the sausage rolls in the oven for another 5 minutes.  Once the sausage rolls have cooled somewhat, I covered in plastic wrap and put into the refrigerator, to lightly reheat later on.  I am pretty sure these sausage rolls would freeze nicely too.


  • Ina, I SO cannot wait to make these! Thanks for sharing the recipe!

  • Ina

    Happy to share – enjoy!

  • This is nearly the same recipe as Bill Granger’s tasty recipe! I love this sort of a tasty filling!!

    Your pastry looks fab too!

  • Ina

    These turned out way better than I thought they would, and inexpensive to make too!

  • Joleen

    Can you tell me where you found the sausage meat? I have been looking around but everything I find has toasted wheat crumbs in it! GRRRRR!

  • Ina

    Hi Joleen. I buy a brand of sausage meat called Hertel’s. It is natural without hormones and antibiotics. It comes in a plastic wrapped tube and is in the freezer section of most grocery stores where I live. It is already seasoned nicely and you can really use it anything – it’s great in pasta dishes too!

  • Joleen

    Thanks! I am in Victoria, Westshore area. I have been looking around & have yet to find any! Will try the less bigger stores this weekend. I love Hertels brand! My husband is dying to try these, but finding the meat is whats stopping us from making them. They look Fabulous!

  • Ina

    Thanks Jolene. I live in Sooke, and bought the Hertel’s sausage meat at Western Foods. Maybe the store in Langford will carry it too.

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