Me and Neil are slightly obsessed with these gluten free sausage rolls with chilli jam. In fact, despite Neil being able to eat ‘normal’ food, the first time I made them, he declared that they were the nicest thing I’d ever made.
Whilst you can of course make these sausage rolls plain, the gorgeous sweet, sticky chill jam really does take them to the next level.
By using shop bought ready rolled gf puff pastry these sausage rolls are super
easy to make. Enjoy them hot or cold. Either way they are simply delicious!
1 pack Jus-Rol gluten free puff pastry
450g good quality gluten free sausage meat (I used this one from Waitrose and it’s a cracker – you can of course skin gf sausages if you are unable to get your hands on gf sausage meat)
4 dessertspoons *chilli jam
1 beaten egg – to seal and egg wash the pastry
Mild *chilli powder
Remove the pastry from the fridge 10 minutes before you need to use it.
Preheat the oven to 190C/375 F/Gas 5/170C Fan.
Line a large flat baking tray with a piece of greaseproof.
Unroll the pastry onto the greaseproof paper provided within the pack. Lay the pastry lengthways across the worktop.
With a sharp knife cut the pasty in half.
Spoon 2 dessertspoons of chili jam unto each piece of pastry and spread it out over the pastry. Leave a 1 inch gap running down the right-hand side of the pastry. Brush this gap with egg wash.
Shape the sausage meat into a large sausage that is the same length of the pastry.
Lay the sausage meat onto the pastry and then starting at jam coated side, gently bring the pastry over the top of the sausage meat then overlap the pastry with the egg washed side to seal.
Turn the sausage roll over so the seal is underneath.
With a sharp knife divide each length of sausage roll into four.
Evenly space the sausage rolls out on the prepared baking tray. With a sharp knife, make a couple of slits on the top of each sausage roll. Brush with egg wash and finish with a little sprinkling of chilli powder.
Slide the tray into the hot oven. After 20 minutes increase the temperature to 200C/400F/Gas 6/180C Fan) and bake for a further 10 minutes until the sausage rolls are golden brown and fully cooked.
Remove the tray from the oven. Leave the sausage rolls to cool for about 15 minutes and then transfer them onto a plate lined with a sheet of greaseproof to absorb any excess oil.
Recipe notes and suggestions:
These sausage rolls are delicious when freshly baked but once cool and well wrapped will store in the fridge for 2-3 days. The cooked sausage rolls can also be frozen.
You can of course make smaller sausage rolls if you fancy. Just adjust the cooking time accordingly.
Before baking the sausage rolls, half-fill an ovenproof container with some boiling water and carefully place it on the bottom of the oven. The steam produced from the water will encourage the pastry to rise that little bit more.
For a vegan take on these yummy sausage rolls, simply switch the sausage meat to a gf/vegan sausages instead. Jus-rol gluten free pastry is suitable for Vegans but do just double check the variety of chilli jam to make sure that’s all OK too.
I haven’t yet attempted to make my own gluten free puff pastry, but the gluten free blogger has got a great looking recipe on her site if you fancy giving it a go.
Thanks for checking out this recipe. There’s also a quick demo on YouTube showing how I make these sausage rolls. And if puff pastry is your thing, I’ve got a lovely apple turnover recipe that may just grab you.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.