Gluten-Free Sausage Rolls with Homemade Pastry

This gluten-free sausage roll recipe delivers the same satisfying combination of tender, well-seasoned meat and crisp, buttery pastry you might remember from wheat-based versions. The pastry is reliable and forgiving: it rolls easily, wraps neatly around the filling and bakes to a flaky golden finish.

These mini sausage rolls are ideal finger food for buffets, parties and outdoor gatherings. They travel well and reheat beautifully, so they’re convenient to prepare ahead. The filling is savoury with umami depth from caramelised onions and Dijon mustard, while a little apricot jam adds a subtle fruity sweetness that balances the flavours.

I’ll walk you through making the pastry, preparing the filling, and assembling the rolls so you end up with consistent, delicious results every time. This recipe is user-friendly and uses simple techniques and common ingredients.

Why You’ll Love These Gluten-Free Sausage Rolls

• Crisp, flaky, golden homemade pastry that holds together without cracking.
• Simplified gluten-free flour blend made from three flours and no xanthan gum.
• A flavourful sausage filling with caramelised onions, fresh thyme and Dijon mustard.
• A hint of apricot jam for a rounded, fruity sweetness.
• Sesame seeds add a pleasant crunch and extra flavour on top.
• Great for parties, buffets and picnics — easy to make ahead and reheat.

Ingredients needed for pastry

This pastry relies on a specific blend of three gluten-free flours for the right texture and structure. Substituting a different gluten-free blend is not recommended, as ratios and performance will differ.

• Sweet rice flour (glutinous rice flour): gives stretch and helps prevent cracking.
• Defatted almond flour: provides protein and structure. If you have a nut allergy or can’t find defatted almond flour, gram (chickpea) flour is a suitable substitute.
• Tapioca flour (tapioca starch): adds crispness and helps the pastry brown.
• Unsalted butter: chill the block then grate it cold. Small cold butter pieces create steam in the oven, producing flaky layers.
• Eggs: use medium eggs (about 60 g each). Separate the eggs: the whites go into the pastry for binding and stretch; reserve the yolks for sealing and glazing.

Ingredients needed for sausage filling

• Unsalted butter to gently cook the onions.
• White onion (or red for a sweeter result).
• Sausage meat — either loose sausage meat from a butcher or sausages with casings removed. Choose gluten-free sausages.
• Fresh thyme for herbiness.
• Dijon mustard for depth; Honey Dijon also works well.
• Apricot jam (good-quality) for a soft fruity note.
• Salt and pepper, adjust if using pre-seasoned sausages.
• Sesame seeds to scatter on top before baking.

Step-by-step instructions

Refer to the recipe card below for full metric ingredient amounts and timings.

Make the pastry

1. Combine the three flours and salt, then grate frozen butter into the mixture and toss so the butter is evenly coated.
2. Add the egg whites and bring the mixture together to form a soft, pliable dough.
3. Divide into two pieces, shape into discs, wrap in parchment and chill for 30 minutes.

Sausage filling

Gently caramelise the chopped onions in butter until soft and lightly golden (about 15–20 minutes), then cool slightly. Mix the onions into the sausage meat with thyme, Dijon mustard, apricot jam and seasoning until evenly combined.

Assembly

1. Roll one pastry disc between two sheets of parchment into a rectangle roughly 30cm x 18cm.
2. Shape half the sausage mixture into a 30cm long sausage and place it down the centre of the pastry.
3. Brush the edge with egg yolk, roll the pastry over the filling using the parchment to help lift and seal the seam underneath.
4. Trim edges and cut into 8 equal pieces. Transfer to a baking tray lined with parchment. Repeat for the second batch and chill trays for 30 minutes.
5. Brush each roll with egg yolk, make two small incisions in the top to release steam, and sprinkle with sesame seeds.
6. Bake at 190°C (170°C fan) / gas mark 6 for about 25 minutes until golden and cooked through.

Expert Tips

• Grate the butter cold. Use an electric grater or the grating attachment of a food processor if possible. Dust the butter with a little tapioca flour so it doesn’t stick to the grater.
• Chill where instructed. Keeping the butter cold gives the best flaky result.
• Adjust seasoning. If you use pre-seasoned sausages, taste the filling (or account for seasoning) and reduce added salt.
• Dust with tapioca flour. When shaping the loose sausage mixture, a light dust helps it hold form while you roll it.
• Roll pastry between parchment. This eliminates the need for extra dusting flour and makes it easier to roll up the sausage rolls.
• Make vents in the pastry. Two small cuts let steam escape so the rolls bake evenly.
• Glaze evenly. Brush egg wash all over for even colour and sheen.
• Cool on a wire rack. Transfer the baked rolls off the hot tray to avoid sogginess.

Yes. Assemble and place the raw sausage rolls on a baking tray, cover and chill for up to 24 hours before baking. Add the glaze just before baking.

Store baked sausage rolls in an airtight container in the fridge for up to 3 days. Bring to room temperature or reheat in the oven for 5–10 minutes before serving.

Yes. Cool completely, then freeze in an airtight container for up to 2 months. Defrost at room temperature and reheat in the oven for 5–10 minutes.

This recipe uses a homemade flaky pastry that yields rich, buttery layers. If you prefer, you can use a gluten-free puff pastry instead.

Serving suggestions

These sausage rolls are delicious dipped in tomato sauce, chilli jam, ketchup, hot mustard or seasoned sour cream. For extra flair serve with homemade condiments or a simple green salad to balance the richness.

Best Gluten-Free Sausage Rolls (with homemade pastry)

Ingredients

Gluten-Free Flaky Pastry

• 120 g sweet rice flour (glutinous rice flour)
• 110 g defatted almond flour* (or chickpea flour as a substitute)
• 60 g tapioca flour (+ 20–30 g extra for dusting)
• ½ teaspoon sea salt
• 200 g unsalted butter, frozen for 45 minutes and grated
• 3 medium eggs (separate whites and yolks)

Sausage Filling

• 20 g unsalted butter
• 1 large white onion (about 175 g), finely chopped
• 500 g sausage meat (or 8 thick pork sausages, casings removed)
• 1 teaspoon fresh thyme leaves
• ½ teaspoon salt (optional if using seasoned sausages)
• ¼ teaspoon pepper (optional)
• 2 teaspoons Dijon mustard
• 1 tablespoon apricot jam, heaped
• 2 tablespoons sesame seeds for topping

Instructions

Make the pastry

1. Whisk the flours and salt together in a large bowl.
2. Dip the frozen butter in a little tapioca flour and grate it into the flour mix. Toss to coat the butter evenly.
3. Pour the egg whites into the centre and bring together with your hands to form a soft dough.
4. Turn out onto a work surface and knead briefly until smooth and no longer sticky.
5. Divide into two, shape into discs, wrap in parchment and chill for 30 minutes.

Sausage filling

1. Melt butter over low heat, add chopped onions and cook 15–20 minutes until they begin to caramelise. Cool slightly.
2. Combine the sausage meat with onions, thyme, mustard, apricot jam and seasoning. Mix thoroughly.
3. Dust a surface with tapioca flour and divide the filling into two. Roll each portion into a 30 cm long sausage.

Assembly and bake

1. Roll a chilled pastry disc between parchment to a 30 cm x 18 cm rectangle.
2. Place a sausage-shaped filling in the centre, brush an edge with egg yolk and roll up, sealing the seam underneath.
3. Trim ends, cut into 8 equal pieces, place on a parchment-lined tray and chill for 30 minutes.
4. Preheat oven to 190°C (170°C fan) / gas mark 6.
5. Brush with egg yolk, make two small incisions in the top and sprinkle with sesame seeds.
6. Bake for about 25 minutes until golden and cooked through. Transfer to a wire rack to cool slightly before serving.

Notes

Egg sizes: Medium eggs (about 60 g each) were used in testing; weigh if substituting. Defatted almond flour gives a finer, higher-protein texture than regular ground almonds; chickpea flour is the best nut-free alternative.

Make ahead: Assemble and chill raw rolls up to 24 hours ahead; glaze and bake before serving. Baked rolls keep in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition: Estimated values are based on an online calculator and may vary with ingredient choice.