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5 from 4 votes
Sausage and Chutney Roll - National Picnic Week
Sausage Roll with Chutney and Mustard
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
This Sausage roll with chutney and mustard is everything comfort food should be, warming, rich in flavour and filling. I’ve used red onion chutney is this recipe and English mustard but other delicious variations are to use a pickle and Dijon mustard, the options are endless really so have fun with it.
Course: Main Course, Snack
Cuisine: Free From - gluten, dairy, wheat, soya, egg
Keyword: Dairy Free, Egg Free, Gluten Free, Sausage Roll
Servings: 6 people
Calories: 590 kcal
Author: Glutarama
  • 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
To glaze
  • 1 tbsp soya milk
  • ¼ tsp English mustard powder
  • 1 tbsp chia seeds
  1. 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.
  2. In a small pan fry the finely diced onion until you have a delicate caramelisation to it. Set it aside to cool slightly.
  3. 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!)
  4. Add the mustard powder and cooled onion and using a fork or your hands mix the ingredients until thoroughly combined.
  5. In a small bowl or cup mix together the soya milk and mustard powder, set aside while you build your sausage roll.
  6. 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).
  7. Spoon the chutney evenly over the top of the sausage meat.
  8. With a pastry brush, paint the inch of pastry and fold over the large flap of puff to cover the meat and chutney.
  9. Using a fork press the pastry down to seal the filling in.
  10. With a sharp knife score cuts across the length of the sausage roll and paint with the soya/mustard milk.
  11. Finally sprinkle with chia seeds and pop into the oven on 180°C Fan/200°C for 25mins or until a delicious golden brown.
  12. 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!
Recipe Notes

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.

Nutrition Facts
Sausage Roll with Chutney and Mustard
Amount Per Serving
Calories 590 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 13g65%
Cholesterol 81mg27%
Sodium 825mg34%
Potassium 340mg10%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin A 95IU2%
Vitamin C 2.3mg3%
Calcium 35mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.