Gluten-free pork and fennel sausage rolls
These gluten-free sausage rolls are easier to make than the original which uses pastry and, dare we say it, we prefer them! Whip up a batch the next time you're entertaining and you won't have to worry about any dietary requirements!
- 15 mins preparation
- 30 mins cooking
- Makes 16
Print
Ingredients
- 3 quality gluten-free sausages
- 200 g pork mince
- 1/2 cup fresh gluten-free breadcrumbs
- 2 tbsp milk
- Small handful coriander or parsley, finely chopped
- 1 tsp salt
- 2 tsp fennel seeds
- 1/4 tsp chilli flakes
- 3-4 gluten-free tortilla or wraps
- 1 small egg, lightly beaten
- Olive oil, for brushing
- Sesame seeds, for sprinkling
Method
- 1Heat oven to 180ºC fan bake. Line a tray with baking paper.
- 2Squeeze the sausage meat from its casing into a bowl. Mix in mince, breadcrumbs, milk, coriander, salt, fennel seeds and chilli flakes together until well combined.
- 3Warm the tortillas just before assembling to prevent them from cracking. I do this in a dry pan.
- 4Roll and shape the sausage filling into 3 logs and position to fit in the centre of each warmed tortilla. Roll up tightly, brushing a little egg on its seams to help it seal. Trim the ends of any excess tortilla. Cut each log into 3-4 pieces and place on the tray seam-side down. Brush each with oil and sprinkle with sesame seeds.
- 5Bake for 25-30 minutes or until golden and filling is cooked.
- 6Serve with tomato sauce, of course!
Notes
Nici prefers using a mix of sausages and mince as this gives the perfect texture, not too fine and not too coarsely ground.
The Latest from New Zealand Woman's Weekly Food
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
read more from