Gluten-Free Sausage Rolls

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Average Rating: 5 | Rated By: 2 users

Sausage rolls are always popular, especially at holiday time. In Britain, sausage rolls are a must when celebrating Christmas. In this gluten-free sausage roll recipe, the deliciously spiced sausage mixture is made from scratch and instead of butter puff pastry I used gluten-free rice paper wrappers. The sausage rolls come out light with a crispy wrapper, and they are absolutely stunning! Traditionally sausage rolls are made with rich butter puff pastry, in this recipe, the easy to use gluten-free rice paper wrappers make this savoury appetizer a healthier option. Please let me know what you think of this recipe. My friends from Britain said these were the best gluten-free sausage rolls they have tasted

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
  • 3/4 cup gluten-free panko or regular breadcrumbs
  • 12 x (8-inch) GF rice paper wrappers
  • 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, eggs 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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