Sausage Rolls

These simple sausage rolls are perfect for lunchboxes. They can be prepared in advance, frozen (uncooked) and then defrosted and baked whenever you need them.

This recipe uses 200g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance

Makes 12mini or 6 large
Suitable for home freezing


  • 200g Juvela Gluten-Free White Mix
  • 50g hard margarine
  • 50g lard
  • 1 medium egg, lightly beaten
  • Cold water
  • For the filling:
  • 450g gluten-free sausage meat or sausages(skin removed)
  • 1 medium egg, lightly beaten(to glaze)
  • Method

    1. Before you start, preheat the oven to 200ºC/400ºF/Gas Mark 6 Place the mix in a bowl and rub in the fats until the mixture resembles coarse breadcrumbs. Stir in the beaten egg and sufficient water to form a soft but not sticky dough. Knead well on a surface lightly dusted with Mix.
    2. Divide the pastry and sausage meat into three equal pieces.
    3. Roll out each piece of pastry to approx 10 x 20cm (4” x 8”) and brush each with beaten egg on one edge.
    4. Roll the sausage meat into three sausages 20cm (8”) long.
    5. Place one of the sausages onto each strip of pastry. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess.
    6. Cut each pastry roll into 4 - 5 small sausage rolls. Place the sausage rolls onto a baking tray and brush over with the beaten egg.
    7. Bake in the oven for 20-25 minutes, or until crisp and golden and the sausage meat is completely cooked through.