• Preheat the oven to 190°C | 170°C | 375°F | Gas 5

To make the sausage filling

• Snip the end of each sausage and squeeze the meat out of its skins into the bowl of veg (unusually satisfying this bit!). If making this a vegan dish you probably won't need to do this as vegan sausages tend not to have 'skins'.
• In a large bowl add the diced sweet potato and spring onion tops.
• Mix the sausage and vegetable ingredients together. To do this I get my hands messy and mush the ingredients together. Once fully mixed set aside to make you suet pastry.

To make the suet pastry

• If using a flaxseed egg make this first, add the flaxseed and psyllium husk powder to a small jug, add 3 tbsp of water and mix to combine.
• In a large bowl add the flour, gluten free suet, fresh chopped parsley, mustard powder, salt and pepper. Then add your flax egg which will have thickened by now.
• Using a rounded knife or pastry cutter/blender blend the ingredients to combine. Now add the 150ml of cold water one tablespoon at a time, keep cutting through the mixture until it comes together in a sticky dough. The idea is to not totally blend the suet into the dough.
• Tip the sticky dough onto a well floured surface and gently roll out or press into a circle with the palms of your hands.
• Place the sausage mixture in the centre of the pastry.
• Now take the edges of the pastry and fold them up over the sausage meat to create a giant ball - don't worry if the pastry doesn't completely cover the meat, this will be the bottom of the dinner roll.
• Turn the Sausage Dinner Roll over on to a baking sheet (I use a silicone baking mat). Brush the top of the roll with the Worcestershire Sauce glaze, sprinkle with salt and pop into the oven for 40mins.
• Serve piping hot with your choice of veggies and gluten free gravy.