There’s nothing enjoyable about trying to eat a hard, chewy or crumbly sausage roll, or any pastry based food for that matter. But with this recipe, this issue is a thing of the past.
The raw pastry is pretty easy to work with, but you still need to be gentle when working with it. It has a wonderfully crisp flaky texture and flavour because I’ve used some lard in the mix. If you didn’t want to use lard, just use all non dairy butter, but it won’t be as flavoursome.
I was very pleased with the results when I froze them, as the flaky texture still remained the same.
Makes 6 jumbo sized sausage rolls or 12 large.
1 pack of gluten free pork sausages (I used Coles g/f free range pork sausages)
190g sweet rice flour
100g white rice flour
55g potato starch (not flour)
1 teaspoon salt
¼ teaspoon xanthan gum
100g Nuttelex or other dairy free butter, at room temperature
95g lard at room temperature
2 extra large eggs
¼ cup cold water
1 egg, whisked for egg wash
Place all the dry ingredients in a food processor and give them a quick blitz to combine.
Then add the Nuttelex and lard to the dry ingredients and process until it resembles fine crumbs.
Whisk the egg into the cold water and add to the processor. Process this until the dough comes together. Although it will be quite a thick dough, it’s soft and really easy to work with.
Sprinkle a little sweet rice flour on a clean surface and gently work the dough into a smooth ball. Then wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 180C, but don’t line your baking trays or sheets at this time (you will see why later in the recipe).
Peel the skins off your sausages and lightly sprinkle a clean work surface with sweet rice flour. Now roll them out in it until the sausage meat is approx 30cm in length.
Take about 1/3 of your chilled dough and roughly roll it out to a large rectangle 30cm x 30cm between 2 sheets of baking paper, until you get it to approximately 3mm thick.
Gently peel back the top baking paper, sprinkle the dough with some sweet rice flour, place the baking sheet back on top and then flip it over. This helps the dough from sticking less to the baking paper when you’re making the sausage rolls.
Cut the dough in half with a pizza cutter or a sharp knife (just dust the blade with flour so it doesn’t stick). With another sheet of baking paper, carefully flip one half of the dough onto it and set it aside.
Place your rolled out sausage on the dough, leaving about a 2cm space from the cut straight edge and then egg wash this space.
Now, using the baking paper, roll the pastry over the sausage meat. Make sure the sausage is pressed back into the pastry and gently press it down to seal, as the sausage needs to be snug in the pastry case.
Trim off any excess pastry and add this back to you main ball of dough.
To prevent the fork from sticking to the dough when sealing the edge, put some sweet rice flour in a small container and dip your fork as required. Use the fork and gently press along the edge to seal the sausage roll. Then poke some holes into the top.
The easiest way I have found to transfer them to the tray without breaking them, is to cut the baking paper down to size and then use it to transfer the finished sausage roll directly onto the tray. I know it’s fiddly to do each one separately, but as I said before this dough is a little delicate. It also means you don’t have to waste any more paper.
Now egg wash the top and sides, as this will help them go golden and crisp.
Repeat with the remaining sausages and dough, re-using all the excess pastry.
Now bake for approximately 20-25 minutes or until they are golden brown in colour.
Once they’re out of the oven, transfer one at a time to a chopping board and using a serrated knife, gently cut them in half or quarters if you want party sized ones. It’s much easier to do this while they are still hot. Then you can place them on to a cooling rack.
Eat them straight away or once they’re are completely cold place them in zip lock bags and freeze. If frozen, defrost in full first and then reheat them gently at 160 Celsius for 8-10 minutes or until hot.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8