Big Daddy LOOOOVES sausage rolls….the British meat snack served for snacks, parties or during evening tea time. They can be served hot or cold, so they are the ultimate finger food. Over the years, we have perfected our sausage-roll-making process and our whole family would eagerly await the occasions when we would serve sausage rolls.
Fast forward to 3 years ago when I had no choice but to start managing my numerous food allergies again. Gluten was at the top list of foods I had to eliminate. This was not a surprise to me, as wheat had always been my most violent food allergy (Try growing up in the Midwest and being allergic to wheat, corn, soy and dairy! Not to mention that this was before Whole Foods was everywhere! It was quite a challenge, to say the least! But, I digress……) and that was before we knew much about gluten. It turns out that it wasn’t just wheat for me, it was gluten itself. Who knew?! As a result, we had to figure out how to make sausage rolls (along with literally everything else I ate! Do y’all have any idea how many things gluten is in!?!?) gluten free so I could still have the delicious treat when everyone else did.
We figured it out after MUCH trial and error so today I want to share the recipe with you. These sausage rolls will be rich, buttery and flaky…..just like the gluten filled ones….and y’all will savor every bite!
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Dough:
1. 6 cups gluten free, all purpose flour. My favorite is Pamela’s and you can get it here: https://amzn.to/37CImtu
2. 3 cups of room temperature butter….real, salted butter. Any type of butter substitute won’t work as the fat in the butter is necessary.
3. Water
4. Egg to glaze prior to baking
Filling:
1. 2 pounds of gluten free sausage
Make the Dough:
In a large bowl, mix the flour and butter to form crumbs. Slowly add a bit of water and mix again, repeating the process until you can form the dough into a ball with your hands. The mixture should be moist but not wet and sticky. Set aside and let rest for a few minutes as you prepare the meat filling.
Make the filling:
In another large bowl, if your sausage is in a casing, remove the meat from the casing. Add just a dusting of flower just to coat the meat and remove any stickiness.
Put it all together:
Roll out about ¼ of the dough on a floured surface to approximately 1/16th of an inch thick. Cut into sections approximately 4-5 inches wide and even up the lengthwise edges. Roll out a small portion of meat and place down the center of each long rectangle.
Gently roll the dough over the meat and seal the edge with a bit of egg wash.
Cut the long rolls into bite sized pieces and wash the tops with egg. Bake in a 350-degree oven until the tops are set but not brown.
Serve warm or cold and store remaining sausage rolls in the refrigerator. They will keep for approximately a week but I am absolutely positive y’all will eat them all before then!
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