Time to try something different Rebecca; I know a Giant Sausage Roll for dinner! I love my children dearly but at the moment, trying to get them to eat something new is like trying to walk through mud with wellies two sizes too big! not quite sure where that analogy came from! I will not be beaten though, and besides, you’ll like my gluten free recipe won’t you?

I’ve not used Silly Yak pastry before and I have to say I’m pleasantly surprised, it was easy to work with, didn’t fall apart during the bake, had a cracking golden colour to it and tasted, well, like pastry! Any gluten free sausages can be used in this recipe but on this occasion I used Debbie & Andrew’s Pork Sausages which I also used recently to top one of our Friday Cinema Night Pizzas – Delicious!

 

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Sausage Dinner Roll
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 min
 
Servings: 6
Author: Glutarama
Ingredients
  • 1 packet of Silly Yak gluten free pastry
  • 1 packet gluten free sausages I used Debbie & Andrews Gluten Free Sausages
  • 2 medium potatoes diced up tiny
  • 2 medium carrots also diced up tiny
  • salt & pepper
  • fresh or dried parsley.
  • 1 egg yolk to brush pastry
Instructions
  1. Preheat the oven to 180C or Gas 4
  2. In a large bowl add the diced vegetables, parsley, salt and pepper.
  3. Snip the end of each sausage and squeeze the meat out of its skins into the bowl of veg (unusually satisfying this bit!)
  4. Mix the sausage and vegetable ingredients together.
  5. Roll out the pastry on a well floured surface into a rectangle roughly 30x20cm, you need the pastry to be approx 5mm thick.
  6. transfer the pastry to your baking sheet. To make life easier with the next few steps, use a piece of baking paper or silicone baking sheet.
  7. Place the sausage mixture in the centre of the pastry.
  8. Fold the pastry sides inwards to create a giant sausage roll and gently roll so that the overlap seal side is faced down. If using a piece of baking paper you can do this step with far more ease.
  9. Press the excess pastry down at each end to seal the pastry parcel, cut off any little trimmings that are not needed.
  10. Brush the top of the roll with the egg yolk, sprinkle with salt and pop into the oven for 40mins.
  11. Serve piping hot.
Recipe Notes
Optional Ingredients:
You can add onions, in fact I would have preferred this but my kids can spot an onion at 50 paces and to be honest, although I LOVE onions, onions do not love my tummy... so maybe a wise decision to omit in my case after all!
I served our dinner roll with a Parsnip & Potato Rosti and good old baked beans!