These Gluten-Free Sausage Rolls with Homemade Flaky Pastry are filled with juicy sausage meat sweetened by caramelised onions, thyme and a hint of apricot jam. They’re wrapped in an easy-to-handle homemade gluten-free pastry that won’t crack and needs no xanthan gum. Ideal for parties or picnics, these mini sausage rolls always prove popular.
This gluten-free sausage roll recipe delivers the same juicy, herby filling and crisp, buttery pastry you remember from wheat-based versions. These mini sausage rolls are perfect finger food for a crowd: bring them to a buffet and you’ll have happy guests.
The pastry is an absolutely foolproof gluten-free flaky pastry that’s quick and straightforward to make. You’ll learn how to roll it out easily so it wraps the meat mixture without cracking. The filling combines savoury and sweet elements — caramelised onions, Dijon mustard, fresh thyme and apricot jam — giving loads of umami and a touch of fruitiness. A scattering of sesame seeds on top adds extra flavour and crunch.
Watch the video to see how to make them
Why You’ll Love These Gluten-Free Sausage Rolls
- Crisp, flaky, golden homemade pastry.
- Simple blend of three gluten-free flours — no xanthan gum required. The flour ratio gives good structure so no additional binder is needed.
- A tasty sausage filling made with sweet caramelised onions and fresh thyme.
- Apricot jam is the secret ingredient that adds a lovely fruity depth.
- A sprinkle of sesame seeds on top adds flavour and crunch.
- Perfect for parties, buffets and picnics.
Ingredients needed for pastry
Use the three flours specified for the best results. Substituting with a different gluten-free blend will change the texture and could make the pastry less stable.
- Sweet rice flour (glutinous rice flour) — light and starchy; gives the pastry stretch and prevents cracking.
- Defatted almond flour — fine, powdery and higher in protein than regular almond flour; it helps give structure. If you can’t use nut flours, chickpea (gram) flour is an effective substitute.
- Tapioca flour (tapioca starch) — helps the pastry become crisp and golden when baked.
- Unsalted butter — freeze for 45 minutes before grating. Cold grated butter creates steam pockets for a flaky texture.
- Eggs — medium eggs (about 60g each). Use the whites in the pastry for binding and stretch; reserve the yolks for sealing and glazing.
Ingredients needed for sausage filling
- Unsalted butter — for caramelising the onions.
- White onion — or use red onion for a sweeter flavour.
- Sausage meat — 500g of unseasoned sausage meat or eight thick pork sausages removed from their casings. Ensure sausages are gluten-free.
- Fresh thyme — for a fresh herby note.
- Dijon mustard — adds depth; honey Dijon also works well.
- Apricot jam — adds a rounded sweetness; use a good-quality conserve.
- Salt and pepper — adjust depending on whether your sausage meat is already seasoned.
- Sesame seeds — for sprinkling on top.
Step-by-step instructions
Full recipe details, quantities and timings are available in the recipe card below.
Make the pastry
- Whisk the flours together, add the frozen grated butter and lightly mix so the butter is evenly dispersed.
- Add the egg whites and bring the mixture together into a soft, pliable dough.
- Divide into two, wrap and chill for 30 minutes.
Sausage filling
Caramelise the onions in butter, allow to cool, then mix with the sausage meat, Dijon mustard, apricot jam, thyme and seasoning until well combined.
Assembly
- Roll one half of the pastry between two sheets of parchment to a rectangle about 30cm x 18cm.
- Shape half the sausage filling into a 30cm long sausage and place it in the centre of the pastry.
- Brush the edge of the pastry with egg yolk, then use the parchment underneath to lift and roll the pastry over the filling, sealing with the yolk. Keep the seam underneath.
- Trim the edges and cut into 8 equal pieces. Place on a parchment-lined baking tray and chill for 30 minutes. Repeat with the remaining pastry and filling.
- Brush each roll with egg yolk, make two small incisions in the top of each to let steam escape, and sprinkle with sesame seeds.
- Bake at 190°C / 170°C fan (gas mark 6) for about 25 minutes until golden and cooked through.
Expert Tips
- Grate the butter quickly. Use an electric grater or the grating attachment of a food processor to keep the butter cold. Dust the butter with a little tapioca flour so it doesn’t stick to the grater.
- Don’t skip chilling. It keeps the butter cold and yields flakier pastry.
- Adjust seasoning. If using sausages removed from casings, they may already be seasoned — so taste the filling and omit extra salt if needed.
- Caramelise the onions slowly. Cook for around 15–20 minutes until translucent and golden.
- Use tapioca flour for shaping the filling. The filling can be sticky; dusting the surface helps you roll neat sausages.
- Roll between parchment. This avoids adding extra dusting flour and makes it easier to roll up the pastry.
- Cut incisions in the pastry. Small cuts let steam escape and prevent splitting while baking.
- Glaze thoroughly. Brush the rolls evenly with egg yolk for an even golden finish.
- Cool on a rack. Transfer the sausage rolls to a wire rack after baking to stop them steaming on the tray.
FAQs
You can assemble the sausage rolls, place them on a baking tray and chill for up to 24 hours before baking. Add the glaze just before baking.
Baked sausage rolls keep for up to 3 days in the fridge in an airtight container. Bring to room temperature before serving or reheat in the oven for 5–10 minutes.
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 after defrosting.
This recipe makes a rich, buttery homemade flaky pastry that melts in the mouth. If preferred, you can use a gluten-free puff pastry instead.
Serving suggestions
These sausage rolls are delicious with tomato sauce, chilli jam, ketchup, hot mustard or seasoned sour cream. For a more elaborate pairing, try homemade brown sauce or a tomato-based ketchup.
More gluten-free appetisers you’ll love
Crispy Salmon Nuggets-
Homemade Sweet and Spicy Christmas Nuts
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Whipped Butternut Squash Dip (vegan)
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Gluten-Free Mini Quiche Bites
Best Gluten-Free Sausage Rolls (with homemade pastry)
Ingredients
Gluten-Free Flaky Pastry
- 120g sweet rice flour (glutinous rice flour)
- 110g defatted almond flour*
- 60g tapioca flour (+ 20–30g extra for dusting)
- ½ teaspoon sea salt
- 200g unsalted butter (frozen for 45 minutes)
- 3 medium eggs (about 60g each)
Sausage Filling
- 20g unsalted butter
- 1 large white onion (about 175g)
- 500g sausage meat (or 8 thick pork sausages, casings removed)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt (optional if sausages are seasoned)
- ¼ teaspoon pepper (optional)
- 2 teaspoons Dijon mustard
- 1 tablespoon apricot jam (heaped)
- 2 tablespoons sesame seeds
Instructions
Gluten-Free Flaky Pastry
- Whisk the sweet rice flour, defatted almond flour, tapioca flour and salt together in a large bowl.
- Dip the frozen butter in a little tapioca flour and grate it into the flours.
- Toss gently so the butter is evenly coated in flour.
- Separate the eggs. Reserve yolks for sealing and glazing. Pour the whites into the flour mixture and bring the dough together with your hands.
- Turn onto a work surface and knead for about 2 minutes until the dough forms a smooth, non-sticky ball.
- Cut into two equal pieces, shape into discs, wrap in parchment and chill for 30 minutes.
Sausage Filling
- Melt the butter over low heat, add the chopped onions and cook gently for 15–20 minutes until translucent and caramelised. Cool for 10 minutes.
- Mix the sausage meat with the cooled onions, thyme, mustard, apricot jam and seasoning until well combined.
- Dust a work surface with tapioca flour and divide the filling into two. Roll each portion into a 30cm-long log.
Assembly
- Place a chilled pastry disc between two sheets of parchment and roll to a rectangle about 30cm x 18cm.
- Remove the top parchment and transfer a sausage log to the centre of the pastry.
- Brush the right edge with egg yolk and use the bottom parchment to help roll the pastry over the filling, sealing with the yolk. Keep the seam underneath.
- Trim the ends and cut into 8 equal pieces. Place on a parchment-lined tray and chill for 30 minutes. Repeat with the second disc and filling.
- Preheat the oven to 190°C (170°C fan) / gas mark 6. Brush rolls with egg yolk, cut two small incisions in each and sprinkle with sesame seeds.
- Bake for 25 minutes until golden. Transfer to a cooling rack and serve warm.
Notes
Eggs: Medium eggs are used; if using different sizes, weigh to match quantities.
Sausage meat: Use unseasoned meat or remove casings from your favourite sausages. Check seasoning before adding extra salt.
Defatted almond flour: Different from regular almond flour; chickpea (gram) flour is the best swap if needed.
Make ahead: Assemble up to 3 days ahead and store in the fridge. Reheat in the oven for 5–10 minutes.
Freeze: Cool completely, then freeze in an airtight container for up to 2 months. Defrost and reheat in the oven for 5–10 minutes.
Nutrition
Carbohydrates: 13 g
Protein: 8 g
Fat: 24 g
Saturated Fat: 10 g