Gluten Free British Sausage Rolls

Total time1 hr 5 min

Prep time25 min

Cook time25 min

Seasoned ground pork gets mixed with grated onion, garlic, sage, thyme, and a hint of nutmeg until the filling turns fragrant and packable, then it's shaped into logs and wrapped up into a golden, flaky casing. Each roll gets a generous brush of egg wash before baking, so the outside turns deep amber and glossy while the inside stays juicy and well-seasoned. A short chill before the oven helps the wrapped rolls hold their shape and puff up evenly, and a scatter of sesame seeds on top adds a nice bit of crunch. Fresh out of the oven, these are snack-table gold — crisp on the outside, savory and herby inside, perfect for slicing and sharing warm. This version is a great pick for a gluten free spread, letting you get that same pub-classic flavor without any worry about what's tucked inside the crust.

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Ingredients

12 servings

For the pastry

2 sheets (about 17 oz total) puff pastry, thawed if frozen
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For the filling

1 lb ground pork
½ cup fresh breadcrumbs
1 small yellow onion, finely grated
2 cloves garlic, minced
1 tsp dried sage
1 tsp dried thyme
½ tsp ground nutmeg
½ tsp ground black pepper
1 tsp salt
1 tbsp worcestershire sauce
1 large egg, lightly beaten (for the filling)

For the egg wash

1 large egg, lightly beaten (for the egg wash)
1 tbsp milk
1 tsp sesame seeds (optional)

Instructions

1
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground pork, breadcrumbs, grated onion, garlic, sage, thyme, nutmeg, black pepper, salt, Worcestershire sauce, and the beaten egg for the filling. Mix with your hands until everything is evenly incorporated — the mixture should hold together when pressed.

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