Delicious gluten free sausage rolls recipe with a savory sausage filling wrapped in a homemade, flaky puff pastry dough. A paleo, dairy-free, and grain-free recipe that makes the easiest, tastiest appetizer!
What is a Sausage Roll?
The best way I can describe sausage rolls is that they are like a British version of pigs in a blanket. They are a super simple recipe with pork sausage meat wrapped in buttery and flaky puff pastry dough and then baked to golden perfection.
The shape of the sausage rolls can vary, but I kept it to a standard mini sausage rolls size that fits perfectly in your hand for a crowd-pleasing side dish or appetizer.
Watch a Short Video of This Recipe
What Makes This Recipe Great
Introducing the best sausage roll recipe! It’s hard not to love this comforting and filling finger food. They are a fun appetizer to make for the holidays, game days, and other occasions. Savory, buttery, and so delicious, everyone usually loves them! I set out to make a gluten free sausage roll recipe that had all the tasty flavors of the regular version, but is a little more lifestyle friendly. They are also paleo and dairy free!
The tough part, though, is that most pastry dough is not gluten-free. The hardest part of this recipe was re-creating the flaky, butter dough, that flakes perfectly and has that crispy golden texture. It took a few tries but I REALLY love the result! And it’s just perfection with that rich, meaty filling.
Ingredient Notes
Without counting salt, there are just 8 ingredients!
- almond flour: This is the base for these homemade sausage rolls. I recommend using blanched almond flour, and not almond meal. I don’t have substitutions for this.
- arrowroot starch: Tapioca starch will also work for this recipe.
- sea salt
- butter: Make sure to use cold, hard butter so the dough can form. If you want to make fully paleo sausage rolls without any dairy, you can use palm shortening.
- eggs
- apple cider vinegar
- sausage meat: Use raw ground pork removed from the casing.
- dijon mustard: Any other gluten free mustard will also work.
- fresh thyme: If using dried thyme, use 1/3 of the amount listed.
How to Make Sausage Rolls From Scratch
- Combine almond flour, arrowroot starch, and sea salt in a food processor. Pulse until combined evenly.
- Add butter, egg, and apple cider vinegar, and pulse several times until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes – 1 hr.
- Preheat oven to 375 degrees F.
- Combine the sausage filling ingredients in a bowl. Mix together.
- Remove the dough from the fridge, then roll it out between 2 large parchment papers. Roll into a long rectangle about 4½ in x 18 in. Remove the top parchment paper.
- Place the sausage mixture lengthwise evenly into a long log at the center of the pastry rectangle.
- Using the bottom parchment paper to lift one side of the dough, fold the pastry over the meat filling, then pinch down at the seam on the other side to seal it into a long roll. Optional: use a fork to press down on the seal to make small indents on the side.
- Cut the log into 1½ inch pieces. Transfer to a parchment paper-lined baking sheet.
- Crack an egg into a small bowl, then whisk. Brush the tops of the sausage rolls with the egg wash.
- Bake for 25-35 minutes until golden brown and flaky. Enjoy warm or at room temperature.
Expert Tips
- Alternative Meat: Pork sausage rolls are the classic traditional variety, but if you want to use another meat, you totally can!
- Dough: Keep in mind, while this gluten free puff pastry may not feel as sturdy as regular pastry dough, it actually holds up very nicely once it’s fully baked!
- Egg Wash: Don’t forget about the egg wash! This helps the pastry get that crispy, golden-brown texture.
- Variations: Because these have such simple ingredients, they are easy to change up and make different flavor combinations! Add some spice with red pepper flakes, or you can even mix some vegetables in it, like onions, mushrooms, celery, and carrots.
Serving Tips
- Serve as an appetizer or side dish for a holiday, game day gathering, or really any occasion!
Storage Tips
- Leftovers: Once baked, these homemade gluten free sausage rolls will keep for up to 4 days in an airtight container in the fridge. To reheat, you can microwave, air fry, or place it back in the oven for 8-10 minutes.
- Freeze: Once you wrap the sausage in the pastry dough and cut it into pieces, you can freeze in a freezer-safe container for up to a month. You can bake from frozen too. Just brush the top with the egg wash, then bake for 30-40 minutes until golden brown.
Recipe FAQs
I recommend buying ground pork for these sausage rolls. If you buy pork and plan to remove the casing, make sure to check the labels to ensure there’s no cross-contamination with wheat or gluten.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Homemade Gluten Free Sausage Rolls
Video
Ingredients
Pastry Dough
- 1½ cup blanched almond flour
- 1/2 cup arrowroot starch or tapioca starch
- 1/2 tsp sea salt
- 6 tbsp cold butter or cold palm shortening, cut into chunks
- 2 large eggs divided
- 1 tsp apple cider vinegar
Sausage Filling
- 1/2 lb pork sausage meat removed from casing
- 1/2 tbsp dijon mustard
- 1/2 tsp fresh thyme
Instructions
- In a food processor, add almond flour, arrowroot starch, and sea salt, then pulse until combined evenly.
- Add butter, 1 egg, and apple cider vinegar, and pulse several times until a dough starts to form. It should stick together when you pinch it.
- Wrap the dough in a plastic wrap and refrigerate for 30 minutes – 1 hr.
- Preheat the oven to 375 degrees F.
- Make the sausage filling by combining all its ingredients together in a bowl. Break up the sausage then mix together.
- Remove the dough from the fridge, then roll it out between 2 large parchment papers. Using your hands to shape, if needed, roll into a long rectangle about 4½ in x 18 in. Remove the top parchment paper.
- Place the sausage filling lengthwise evenly into a long log at the center of the pastry rectangle.
- Using the bottom parchment paper to carefully lift one side of the dough, fold the pastry over the meat filling then pinch down at the seam on the other side to seal into a long roll. If you want, you use a fork to press down on the seal to make small indents on the side.
- Cut the log into 1½ inch pieces so you have about 14 sausage rolls. Transfer to a parchment paper-lined baking sheet.
- Crack an egg into a bowl, then whisk. Brush the tops of the sausage rolls with the egg wash.
- Bake for 25-35 minutes until golden brown and flaky. Enjoy warm or at room temperature.
Notes
Expert Tips
- Alternative Meat: Pork sausage rolls are the classic traditional variety, but if you want to use another meat, you totally can!
- Dough: Keep in mind, while this gluten free puff pastry may not feel as sturdy as regular pastry dough, it actually holds up very nicely once it’s fully baked!
- Egg Wash: Don’t forget about the egg wash! This helps the pastry get that crispy, golden brown texture.
- Variations: Because these have such simple ingredients, they are easy to change up and make different flavor combinations! Add some spice with red pepper flakes or you can even mix some vegetables in it like onions, mushrooms, celery, and carrots.
Serving Tips
- Serve as an appetizer or side dish for a holiday, game day gathering, or really any occasion!
Storage Tips
- Leftovers: Once baked, these homemade gluten free sausage rolls will keep for up to 4 days in an airtight container in the fridge. To reheat, you can microwave, air fry, or place back in the oven for 8-10 minutes.
- Freeze: Once you wrap the sausage in the pastry dough and cut it into pieces, you can freeze it in a freezer-safe container for up to a month. You can bake from frozen too. Just brush the top with the egg wash, then bake for 30-40 minutes until golden brown.
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Absolutely delicious! Made them for super bowl and they were a humongous hit. Thank you!!
Yay! I love that. Thank you for leaving a review.
I just looked up “paleo sausage rolls” on YouTube and I saw it was you with the first recipe listed!!! I get happy every time your recipes pop up! I don’t get on Instagram anymore, so I’ve missed seeing your life/ mouthwateringly good recipes. Now I’m going to search through your site. You being a Korean paleo guru will forever keep you in a super special place in my heart. Korean food is my favorite cuisine ever and it is like a knife to the heart everytime I think about the delicious meals I used to get out or at my sister’s husband’s mother’s house-she married a Kim too! ;). I have a very serious soy intolerance, so cheating is completely not an option whatsoever. I would love to see you do a product listing of all the Korean paleo or paleoish cooking ingredients you use. I have two Maangchi cookbooks upstairs from the library, but I never know what to sub that is safe for me. I REALLY, REALLY want your book, so as soon as times are less tight (tightrope tight right now) I will be buying a hard copy of your book. (I’ll see if the library will order in a copy as well.) I bet my sister would appreciate a copy as well. Anyway, thanks for being the rare gem that you are! Oh, and are you still rocking your super cool nail art? How do you do it all? So impressive and such a good momma as well. Cyber hugs to you! Now off to make some sausage rolls!
Yep, just saw how reasonable the Kindle version of your book is, so I used my credits and now it is mine! 감사합니다 쟝!
Aww yay! I’m so glad to hear that!! And thank you so much for the sweetest message. I’m so happy my recipes are helping you and it’s exactly why I do what I do. And yes – still super into nail art when I have time! If you need help with Korean ingredients that are grain free, you can check out this blog post: Hope this helps, and thanks again for following along!!