The only gluten is in the title

Sausage Rolls with Cranberry Port Dip

Finding a good gluten free sausage roll can be difficult; however these are delicious, with crispy, flaky pastry.

This recipe was a huge hit at Christmas in my house, its prefect for buffets and parties, or to take to work throughout the week. This is made with shop bought gluten free puff pastry; something I didn’t know existed until I saw it in Tesco just before Christmas. The pastry I use is made by Silly Yak; it’s really easy to use. It doesn’t seem to stick to work surfaces, crack or break like gluten free pastry usually does. The sausage meat is also from Tesco. Tesco’s gluten free range has really improved over the last 6 months- it’s defiantly worth checking out. This recipe is adapted from Richard Burr (from GBBO) sausage roll wreath that he made on Saturday Morning Kitchen just before Christmas, you can find it here: http://www.bbc.co.uk/food/recipes/sausage_roll_wreath_13385

Sausage Roll Wreath

400g packet gluten free ready roll puff pastry

350g gluten free sausage meat

1 teaspoon salt

Zest of one orange

1 tablespoon sage

1 egg

Cranberry Port Dip

200ml water

100ml port

4 tablespoons cranberry sauce

 

 

  1. Preheat an oven to 200°C.
  2. Mix the sausage meat, salt, orange zest and egg together in a bowl.
  3. On a floured surface roll the pastry into a 6 x 24 inch rectangle. Place the sausage meat mix in a row along the pastry. Brush the edge
    nearest to you with egg wash, then roll the pastry over the sausage meat and gently press the edges together. Trim any excess pastry off. If making sausage rolls, cut into 1 inch pieces.
  4. Place the sausage roll onto a tray covered with grease proof paper and shaped into a circle. Use
    kitchen scissors to cut the ring into 16 pieces, leaving the inner circle of the
    pastry connected. Cover the wreath in egg wash, and diagonally slash each sausage roll a couple of times.
  5. Bake in the oven for 30 minutes or until golden brown.
  6. For the cranberry port dip-place all ingredients in a pan and simmer for 30 minutes until reduced, thick and sticky. Place in a dish in the centre of the sausage roll wreath and serve.

Hope you enjoy these as much as my dad does! Has anyone else used the Silly Yak puff pastry to make something?

Stephen.

 



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