Gluten Free Pork & Sage Sausage

The supreme gluten-free pork & sage sausage does not compromise taste in any way and is perfect with pork. We tend to keep these sausages frozen, so please ask if needed.

a full Ingredients Breakdown Click Here

Cooking Idea

Ingredients
280g chilled gluten-free puff pastry sheet (JusRol or Asda both do excellent ones)
350-400g gluten-free sausages or sausage meat
1 medium egg
(optional) 100g chutney – I used Stokes Chilli Jam
(optional) 1 tbsp sesame seeds

Method

Preheat the oven to 200C (fan).
If you are using sausages (rather than sausage meat), you will first need to squeeze the meat out of the sausage skins. Carefully snip a little hole at the end of each casing with some scissors, and then the meat should be very easy to squeeze out into a bowl. Throw the empty sausage skins away.
Use a wooden spoon to break up any chunks of sausage meat, until you have a nice smooth mixture. Set aside while you prepare the pastry.
Remove the gluten-free puff pastry from its packaging, and lay it on a chopping board (keep it on the non-stick paper that in comes with it). Slice it in half lengthways (see image below), so that you are left with two long rectangles of pastry.

Making the sausage rolls

Divide the sausage meat into two and use a teaspoon to heap it along the centre of the pastry, creating a line lengthways along the pastry (see image below). Use your fingers to compact the meat and fill in any gaps.
If you are using chutney to flavour your sausage rolls, you add it now. Place little dollops along one side of the sausage meat and then spread it evenly using the back of the spoon (DO NOT DOUBLE DIP, you are touching raw meat with the spoon).
Now crack the egg into a small bowl and whisk. Use a pastry brush to brush some eggs along one of the long edges of each of the pastry rectangles.
Carefully roll the pastry around the sausage meat (/and chutney), rolling towards the edge with the egg wash. The egg wash will help to seal them during baking, so simply give them a gentle press to bring the pastry together.
Eggwash all the exposed pastry and sprinkle a few sesame seeds on top if you wish. It can be a handy way to differentiate between plain and flavoured sausage rolls if you are baking a big batch and have left some plain. You could also lightly score the top of the pastry instead.
Slice each long roll into 8 pieces and transfer onto a lined baking tray. Place the tray in the oven to bake for around 20 minutes, after which time the sausage rolls will be golden and delicious!