Gluten-Free Sausage Rolls

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Average Rating: 5 | Rated By: 4 users

These Gluten-Free Sausage Rolls are best for nights when you are craving a small meal or finger food. When I had sausage rolls in mind, I wanted them to be gluten-free and healthier than the classic buttery puff pastry sausage roll recipe.

This gluten-free sausage rolls version is made with rice paper, making them super light and lower in fats and calories. The stuffing is made with lean ground meat. You can use pork, chicken, turkey or beef. I used a combination of pork and chicken. Then the meat is seasoned with herbs such as thyme, marjoram, rosemary, nutmeg and fresh parsley. In addition there are sautéed onions, garlic and bacon, so much flavour going on in these sausage rolls.

Easy steps to make gluten-free sausage rolls!

The recipe is pretty straight forward. First, you saute the onions, garlic and bacon, which are then added to the meat with herbs and gluten-free bread crumbs. Once the meat filling is done, the rice papers are super easy to make. Soak them in water for 3 minutes, that’s it! Now you are ready to wrap the meat stuffing with the soft rice paper wrappers. Place the rolls on a baking tray generously brushed with olive oil and bake. That’s it. This recipe is a lot easier than the traditional puff pastry sausage rolls version.

Using rice paper is a great way to make sausage rolls and easy enough to serve any night of the week or for your next cocktail party. I am not the biggest fan of buttery puff pastry, so I steered clear from making sausage rolls. However, after a few moments of brainstorming, I created this gluten-free sausage roll version, which has become one of my favourite gluten-free appetizers to serve at a cocktail party.

Just imagine, deliciously spiced sausage filling made from scratch wrapped in light rice paper and baked to perfection. The sausage rolls come out light with a crispy wrapper, and they are incredibly delicious!

Ingredients

  • 1 Tbsp. extra virgin olive oil or coconut oil
  • 1 medium size brown onion, finely chopped
  • 2 garlic cloves, minced
  • 1 strip of GF bacon, finely chopped
  • 1/3 cup water
  • 1 ½ lb. lean ground pork or (turkey, chicken, beef)
  • 1 Tbsp. fresh chopped parsley
  • 2 tsp. GF thyme
  • 1 tsp. GF marjoram
  • 1 tsp. pure sea salt
  • ½ tsp. GF dried rosemary
  • ½ tsp. GF ground nutmeg
  • ½ tsp. GF coarsely ground black pepper
  • 1 large egg
  • 3/4 cup gluten-free panko or regular breadcrumbs
  • 12 x (8-inch) GF rice paper wrappers
  • Extra virgin olive oil for brushing
  • Instructions

  • Preheat oven to 375 F and line a large baking sheet with parchment paper
  • Heat oil in a pan over medium heat. Add onions, garlic and bacon and cook for 3 minutes. Add water and cook until all the water evaporates about 5 minutes. Set aside to cool
  • In a large bowl combine meat, spices, egg and breadcrumbs. Add cooled onion mixture, wet your hands and lightly mix until combined
  • Fill a pie dish with 1-inch of water. Place rice paper wrapper in the water and soak for about a minute or until the wrapper is soft. I usually soak 3 at a time, to save time
  • Place soft wrapper on a work surface and fill with about ½ cup of meat mixture formed into a sausage. Fold one end of the wrapper over the roll and roll about ¼ way, then fold over both sides tucking the ends in as you roll. Place on prepared baking sheet seam side down. Brush generously with oil including the ends
  • Bake for 35 minutes, then increase temperature for 400 F and bake 5 more minutes until golden. Serve warm or at room temperature
  • Note: the filling can be made a day in advance
  • To reheat, microwave 20 seconds or 10 min at 400 F in the oven


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