Gluten-Free Sausage Rolls Recipe

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Average Rating: 5 | Rated By: 7 users

These Sausage Rolls are a true classic, puffed and golden with a mildly flavoured meat filling and are made from scratch. The gluten-free shortcrust pastry is light and flaky, and the filling is minced pork seasoned with onions, garlic and fresh herbs such as sage and parsley.

Serve warm right out of the oven as an appetizer, a snack or add a light salad and serve the sausage rolls for brunch. The savoury rolls are like mini meat pies.


sausage rolls, gluten free


Gluten-Free Sausage Rolls are a great appetizer!

With holidays quickly approaching, I wanted to add another true classic like these Sausage Rolls. What’s great about these gluten-free sausage rolls is that they work well at cocktail parties. People can easily graze on them, making the sausage rolls a great appetizer.

In Britain, serving Sausage Roll is a boxing day tradition. I love them when they are hot straight out of the oven, but they are often served at room temperature.


sausage rolls, gluten free


the sausage roll filling,

When I started developing this Gluten-Free Sausage Rolls recipe, I wasn’t sure how they would turn out. First, I had to make sure that the gluten-free pastry was flaky and light.

Then, I wanted to avoid using sausage meat from the butcher, mostly because I like to add my flavours, and I find most sausage meat is super salty.

You can find gluten-free sausage meat at most butcher stores these days; however, I like everything as fresh as possible. This is why I made the meat filling fresh and from scratch.

If you want to save time, you can replace gluten-free sausage meat for the filling in this recipe.

To keep the meat filling light, I added a handful of oats. The oats are replacing breadcrumbs, an ingredient that is often used in sausage roll meat filling.

If you prefer to use gluten-free bread crumbs, replace the oats with 1/3 cup of gluten-free bread crumbs mixed with one tablespoon of water.

I used oats because they are healthier, and they include fiber. Most gluten-free bread crumbs are made with fats, table salt, starch and honestly, and in my opinion, as of yet, I have not found gluten-free bread crumbs that taste all that good.

Here are quick details of how I constructed the Sausage Rolls,


sausage roll pastry

roll out the chilled pastry dough to a rectangle about 1/8-inch thick


gluten free pastry dough

brush the pastry with an egg


gluten free pastry

In the center of each pastry, form the meat mixture into a long sausage the length of the pastry strip


sausage rolls, gluten free

Using the parchment paper, fold the pastry over the meat filling to form a log and pinch to seal — chill. Brush the top surface of each roll with remaining egg mixture. Using a sharp knife, cut the rolls into desired lengths


gluten-free sausage rolls

bake and join me for a bite 🙂


I hope you enjoy these Gluten-Free Sausage Rolls. 🙂 Please leave a comment for any tips or suggestions or your version of sausage rolls 🙂 If you are looking for an appetizer recipe or inspirations, check out our list of gluten-free appetizers. Do you like British food? You will find more Gluten-Free British inspired recipes here!

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  • 1/3 cup certified gluten-free rolled oats or 1/3 cup gluten-free bread crumbs
  • 1/4 cup water or 1 Tbsp. water if using only bread crumbs
  • 1 lb. ground lean pork
  • 1 Tbsp. Extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced or grated
  • 2 Tbsp. Chopped fresh parsley
  • 2 Tbsp. Chopped fresh sage or 1 tsp. GF ground sage
  • 2 large eggs, divided
  • Sea salt and GF ground black pepper to taste
  • 1 1/2 cups all-purpose gluten-free flour blend, one that includes xanthan gum. (Otherwise, add 3/4 tsp.) The flour that works well in this recipe is Cup4Cup
  • 1/4 tsp. Baking soda
  • 1/4 tsp. Xanthan gum (this is in addition to the one in the blend)
  • 6 Tbsp. Salted butter, place in the freezer for 15 minutes before using
  • 1/2 cup full fat sour cream, chilled
  • Ice water as needed
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  • Using a small bowl, mix oats with water and set aside for 30 minutes allowing the oats to soften. If using bread crumbs mix with 1 tablespoon of water and set aside
  • Saute onions in olive oil until soft. About 5 - 7 minutes. Stir in garlic and sage and cook until fragrant—about 30 seconds. Remove from the heat and bring to room temperature
  • In a bowl, mix meat, onion mixture, parsley, 1 beaten egg, softened oats or bread crumb mixture and generously season with salt and pepper. Refrigerate for 30 minutes or 15 minutes in the freezer. The meat filling can be made a day in advance and placed in the fridge
  • Meanwhile, prepare the pastry; In a large bowl, whisk together dry ingredients.
  • Using a box grater, grate the cold butter into dry ingredients. Using a fork, mix to coat the butter with the flour. Using your fingers, work the butter into the flour until just crumbly
  • Add sour cream and using a spatula mix to combine. The dough will still be a bit dry. At this point, add one tablespoon of ice water at a time and using your hands, knead the dough until it begins to stick together. I used 3 tablespoons. It will depend on which flour blend you are using
  • Transfer dough onto a plastic wrap and form a compact disk. Wrap the dough with plastic wrap and refrigerate for 30 minutes. (The pastry dough can be made up to 2 days in advance. Bring to room temperature for 15 minutes before using)
  • Divide the dough in half. Place a sheet of parchment paper on your working surface and lightly sprinkle with flour. Roll out each pastry into about 5 by 10-inch rectangles that is about 1/8-nch thick, using flour as needed to avoid sticking
  • Working with one strip at a time, brush the pastry with the remaining whisked egg. In the center of each pastry, form the meat mixture into a long sausage the length of the pastry strip. Using the parchment paper, fold the pastry over the meat filling to form a log and pinch to seal. Flip the sausage roll over so the seam is underneath and place on a baking tray lined with parchment paper. Continue with the other remaining strip. Place the tray in the freezer for 15 minutes or refrigerate for 30 minutes. This will make it easier to cut the rolls into smaller pieces.
  • Preheat oven to 350 F
  • Brush the top surface of each roll with remaining egg mixture. Using a sharp knife, cut the rolls into desired lengths. I cut mine into 1 3/4-inch length.
  • Bake for 30 - 40 minutes, depending on the size, until golden brown. Enjoy warm or at room temperature. To reheat, pop them in the microwave for 20 seconds or in a hot oven for 10 minutes
  • Leave a Comment

    5 Responses to Gluten-Free Sausage Rolls Recipe

    • Leslie October 12, 2020

      I made these yesterday these sausage rolls are the best gluten-free sausage rolls I have ever tasted. Had a couple leftover for this morning, I microwaved them for a few seconds and they are just as delicious. THANK YOU THANK YOU! I can finally have the back on my favourite foods to eat 🙂

      • Kristina October 12, 2020

        thank you for your comment, and I am so pleased that you enjoyed them.

    • Joy October 12, 2020

      I can’t believe that someone has actually created a delicious gluten-free sausage roll recipe. I have tried many versions, but this one is by far the best one. The only thing I changed is I used ground chicken and I did use GF bread crumbs…super delicious!

      • Kristina October 12, 2020

        chicken sounds delicious, I will try that next time. Thank you

    • Susan F October 12, 2020

      I went online to Amazon to purchase the Cup4Cup flour and it is no longer available. Any other recommendations for flaky pastry flour?

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