This recipe is dedicated to the wonderful Mel from Le Coin de Mel and Emma from Free From Farmhouse. We have a special café in the middle of nowhere that we meet up regularly to discuss work, ideas, life and ambitions. Of course while were there it would be rude not to partake in the delicious coffee, savoury bites and sweet treats.
I have a favourite snack in particular and it’s their Sausage Roll, they have chutney running through it and you can choose between Dijon or English mustard options. I’ve not been cheeky enough to ask for the recipe, but felt I just had to attempt to recreate this treat so that I could recreate the feelings it evokes at home too…oh, and I guess share with the family.
Have you noticed a theme in my recipes and posts…I do seem reluctant to share food with my family recently, I wonder why that is. I don’t follow through obviously, please don’t think my family are locked in a cellar and I intermittently throw scraps down to them!
Goodness me, I’ve gone off on one again…refocus Rebecca.
I ought to point out that I have another sausage roll recipe on my blog, it’s my Sausage Plait which is very popular and a little less rich and packed with flavour so much better for younger pallets if you plan to make one for a family meal…and actually share it with them (kidding).
- 8 gluten free sausages
- 1 packet of gluten free Jus Rol puff pastry
- 1 medium onion diced finely
- 4 heaped tbsp red onion chutney
- ½ tsp English mustard powder
- 1 tbsp soya milk
- ¼ tsp English mustard powder
- 1 tbsp chia seeds
- Before you start take your ready-made puff pastry out of the fridge to bring to room temperature, this makes it easier to work with.
- In a small pan fry the finely diced onion until you have a delicate caramelisation to it. Set it aside to cool slightly.
- In a large bowl add the sausage meat from the gluten free sausages (a great stress reliever this, squeezing the meat out of its skins!)
- Add the mustard powder and cooled onion and using a fork or your hands mix the ingredients until thoroughly combined.
- In a small bowl or cup mix together the soya milk and mustard powder, set aside while you build your sausage roll.
- With your sheet of puff lengthwise in front of you, spoon the sausage meat mixture evenly from left to right on the first third of the pastry (leave an inch gap so you can seal your roll).
- Spoon the chutney evenly over the top of the sausage meat.
- With a pastry brush, paint the inch of pastry and fold over the large flap of puff to cover the meat and chutney.
- Using a fork press the pastry down to seal the filling in.
- With a sharp knife score cuts across the length of the sausage roll and paint with the soya/mustard milk.
- Finally sprinkle with chia seeds and pop into the oven on 180°C Fan/200°C for 25mins or until a delicious golden brown.
- Remove from the oven and wait to cool for 5 mins, then gently tease from the baking tray and place onto a sheet of baking paper on a cooling tray. If you leave the sausage roll to cool completely on the baking tray you may never get it off again!
Notes… The chutney and sausage meat fat will run from the sausage roll, don’t worry about this it all adds to the delicious caramelisation process. I’ve used chia seeds in this recipe because a) I like chia seeds, b) they’re packed with calcium and omega-3 oils among other nutrients and c) they look good.
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