Thursday June 10, 2021
3 minutes to read
Sally Holland
Author of Goodbye Gluten cookbook
Makes: 30
Ingredients
- 1 quantity cream cheese pastry
- 6 fresh pork sausages, gluten free
- 1 apple, peeled and grated
- 1 egg, beaten
- Sesame seeds
Instructions
- Preheat oven to 190ºC.
- Make the cream cheese pastry using the recipe from Goodbye Gluten.
- Remove the skins from the sausages and discard.
- Put the sausages and grated apple in a mixing bowl and mix well to combine.
- Whisk the egg with 1 tablespoon of cold water and set aside.
- Divide pastry into three equal portions.
- Roll the first piece out to a rough rectangle shape between two sheets of baking paper to about 3mm thickness. You will need to dust the pastry with rice flour to prevent it from sticking to the paper. Then, using a sharp knife, cut out a rectangle of pastry 13 x 30 cm.
- Place one third of the sausage mixture in a log shape along the bottom of the pastry.
- Brush the top edge of the pastry with the egg wash.
- Carefully roll into a sausage roll and transfer to a plate making sure the join is on the bottom of the roll. Use the top layer of baking paper to help you.
- Refrigerate while you repeat this with the remaining sausage mix and pastry.
- Brush logs with egg wash and then sprinkle with sesame seeds.
- Slice each one in to 10 sausage rolls. Place on baking trays that have been lined with baking paper. Bake for 20-25 minutes until golden.
- Serve warm with gluten free tomato sauce or a fruit chutney.
Sally became interested in gluten free cooking when her husband, Bill, was diagnosed with coeliac disease. Initially thrown by his diagnosis, she enthusiastically took up the challenge of creating gluten free cooking that everyone would love to eat. Her desire to help others who are coeliac and those who cook for them is the driving force behind her cookbook, Goodbye Gluten.
Looking for more recipe inspiration? Check out Sally Holland’s cookbook: Goodbye Gluten.
