Buying sausage rolls from the bakery isn’t really an option for us with multiple allergies including milk, eggs, peanuts, tree nuts and sesame. Bakeries might use egg in the sausage meat as a binder, butter in the pastry, or glaze the top of the sausage roll with milk. Sometimes they are even sprinkled with sesame seeds. On top of all that, the opportunities for cross contact with other bakery products are a big risk. So I came up with my own recipe for easy allergy-friendly sausage rolls that’s so quick, it’s almost as convenient as grabbing something from the bakery.
Just be warned that these aren’t your healthy, home-made, packed with secret vegetables variety sausage rolls. They are just delicious meaty treats that people with food allergies can enjoy safely.
These sausage rolls are great to cut into bite size pieces and serve when you are entertaining a crowd. They also freeze really well and are perfect to have on hand as a back up allergy-friendly food that’s ready to go.
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Choosing your allergy-friendly sausage roll ingredients
One of the issues I have with a lot of allergy-friendly recipes is that they can sometimes be a bit complicated or use unusual ingredients. This sausage roll recipe is very simple and only has 4 ingredients. You could get away with using only 3 really, but my “secret” ingredient that gives an added boost of flavour makes them just that much better.
The only ingredients you need for this recipe are:
- 2 ready made puff pastry sheets;
- 500g (17.5oz) sausage mince;
- 2 slices bread; and
- 50g (2 tablespoons) tomato paste.
As always, the key to making these safe for your allergies is to choose ingredients that are free from your particular food allergens and which don’t have any “may contain” statements that you aren’t comfortable with.
And don’t forget to be careful about cross contact in your own kitchen when you are cooking at home – find out more in our post about avoiding food allergy cross contact.
Ready made puff pastry
I use Pampas frozen puff pastry sheets, which are an Australian product made with margarine instead of butter. However it does contain wheat and soy. If you need a gluten free pastry, Simply Wize makes a good ready made version (with no top allergens, but may contain nuts, sesame and soy). I do find gluten free pastry harder to work with as it has a tendency to crack. To help with this make sure to let the pastry sheet thaw properly and roll out with a rolling pin before using.
We are lucky we don’t have to avoid wheat or gluten, so I just use whichever bread we have at home that doesn’t have milk, egg or sesame. It doesn’t matter if it’s white or wholemeal. Again, if you need a gluten free bread just use your normal safe bread (and be aware that gluten free bread often contains egg). This recipe is a good way to use up the crusts that get left uneaten.
I usually just pick up a packet of beef sausage mince at the supermarket. My go to is Slape & Sons, which is another great Australian product that is gluten and dairy free. Most sausage mince should be allergy-friendly, but check the ingredients carefully or ask your butcher when you shop.
This is the secret ingredient that gives these sausage rolls some extra oomph. I just use a sachet of Leggos tomato paste, which is equalivalent to 2 tablespoons. The only ingredient in this is tomatoes, so that’s an easy one.
Take two sheets of ready made puff pastry out of the freezer to defrost for about 10-15 minutes (until soft enough to roll without breaking, but not so soft that it’s hard to work with).
Sausage roll filling
Making the filling takes about 5 minutes. Process two slices of bread until they are coarse crumbs. I just use my Bamix hand held mixer with the processor attachment* to do this (so there’s less cleaning up). Put the bread crumbs in a large mixing bowl, add the 500g of sausage mince and 50g of tomato paste and mix well.
Making the sausage rolls
Once defrosted, cut each sheet of puff pastry in half to form two rectangular pieces from each.
Spoon the sausage roll filling into a thick sausage shaped line across the pastry about 1-2cm (1.2 inch) of the way from the long edge of the pastry.
Roll the clear side of the pastry over the top of the filling and crimp the edges together using a fork to seal. You can use a little water on the edges first to ensure it sticks well, but I find the fork crimping is enough. Prick the top of the prepared sausage roll at intervals with a fork. You might like to brush with a little non-dairy milk or dairy free spread to help the sausage rolls brown, but with the Pampas puff pastry I don’t find I need to do this as it browns nicely without it.
Cut each length of sausage roll into your desired lengths. For a standard sausage roll, cut each length in half to make 8 rolls. For mini sausage rolls, I usually cut 6 pieces from each length, giving 24 pieces in total.
Place the prepared sausage rolls on a tray lined with baking paper and bake in the oven at 180C (350F) for about 10 minutes or until the puff pastry is golden and crispy. Serve with your favourite sauce and enjoy!
These allergy-friendly sausage rolls freeze really well in airtight packing. If you plan to freeze for later, it’s best to do it after you’ve cut to size but before cooking. When cooking from frozen, you can pop them in the oven straight from the freezer but the cooking time will be longer – at least 30 minutes.
Super simple allergy-friendly sausage rolls in a hurry
- food processor
- large mixing bowl
- Sharp knife
- Baking tray lined with greaseproof paper or silicone
- 2 sheets ready made puff pastry
- 2 slices bread
- 500 g sausage mince (about 17.5 oz)
- 50 g tomato paste ( 2 tablespoons)
- Remove 2 slices of ready made frozen puff pastry from the freezer and let defrost until slightly soft and easily rolled (10-15 minutes).
- Place two slices of bread in your food processor and process until they are coarsely crumbed.
- Place the bread crumbs in a large mixing bowl with the sausage mince and tomato paste and mix well until combined.
- Divide each square of puff pastry into two pieces, so that you have 4 rectangles of pastry.
- Spoon the sausage roll filling into a sausage shaped lined about 1-2com (1/2 inch) in from the long edge of each pastry piece.
- Fold the pastry over the top of the sausage roll filling and crimp the edges together with a fork. You may wish to wet with a small amount of water first to ensure it sticks.
- Cut the sausage rolls into the desired length with a sharp knife.
- Place the sausage rolls on a baking tray lined with baking paper or silicone and bake for about 20 minutes or until the pastry is golden and flaky.
- Recipe makes 8 sausage rolls or 24 mini sausage rolls. Serve with your favourite sauce/ketchup.