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Easy Gluten-Free Sausage Rolls: Best Vegetarian Rolls

The perfect party food, mini sausage rolls are one of the best snack foods. For those on a gluten free diet, this recipe is for you! This gluten-free sausage rolls recipe is packed full of flavor, is delicious, and no one will know it is gluten free.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Appetizer, Dinner
Cuisine: British
Diet: Gluten Free, Vegetarian
Servings: 8 People
Calories: 447kcal
Author: Laura Sirkovsky-Kauffman

Equipment

  • 1 Large Bowl
  • 1 Baking Sheet
  • 1 Pastry Brush
  • 1 Food Processor If you are making my pastry dough, otherwise omit

Ingredients

  • 2 Honey Crisp Apples
  • ½ cup Sage
  • ½ teaspoon Red Pepper Flakes
  • 2 Large Onions
  • 3 tablespoon Oil Use a clear oil like canola, vegetable, or sunflower
  • 2 Eggs One is for the sausage mixture, one is for an egg wash
  • 14 Oz Sausage I use Beyond Meat Sweet Italian Sausage
  • 8 tablespoon Butter For Pastry Dough
  • 1 ½ Cup Flour I use Cup4Cup flour (gluten free) for the pastry dough
  • 1 Egg For pastry dough
  • 2-3 tablespoon Water For pastry dough

Instructions

  • Make the pastry dough: If you are making my recipe, place all of the ingredients into the bowl of a food processor and mix together. If you do not want to use my recipe that is fine, just use a pie dough or puff pastry that you like. You can use my recipe at room temperature (you do not need to put the dough into the fridge when it is done).
  • Caramelize the Onions: Place the oil (or butter if you choose to use butter) in a pan. Slice your onions length ways so that they are long strings, and let them cook down for 30-40 minutes on a medium heat.
  • Set oven to 400°F
  • Make the filling: In a large bowl place one of the eggs, the shredded apples, uncooked sausage, and spices to a bowl. Mix it together by hand until it all comes together into a weird looking mush.
  • Put it all together: On a flour dusted work surface (or on top of parchment paper) roll out the pie dough. Now, this part is going to be a bit up to you. If you want smaller sausage rolls, be sure to roll it out for that. I wanted chunkier ones, so you can see how I did this in the pictures. Once it is rolled out, place the sausage mixture on the pie dough. Fold the dough over so that you an close it and it almost looks like a baguette. In a bowl, whisk an egg, and set it aside. With a sharp knife, slice the massive roll into smaller pieces and place on a baking sheet that is lined with parchment paper or a baking mat. Take the beaten egg mixture, and brush it with a pastry brush on the top of each sausage roll.
  • Bake: Place into the oven and bake for 20-25 minutes or until golden brown (remember that baking time will depend on the size of your sausage rolls). Serve immediately! I like to serve mine with honey mustard but they don’t need anything!

Notes

For tips and tricks, see the post notes. 

Nutrition

Calories: 447kcal | Carbohydrates: 28g | Protein: 13g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 434mg | Potassium: 284mg | Fiber: 2g | Sugar: 6g | Vitamin A: 539IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg