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Posted By Ina On January 8, 2011 @ 7:28 am In Appetizers | 8 Comments

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.

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