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!

By Nici Wickes
  • 15 mins preparation
  • 30 mins cooking
  • Makes 16
  • Print


  • 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


  • 1
    Heat oven to 180ºC fan bake. Line a tray with baking paper.
  • 2
    Squeeze 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.
  • 3
    Warm the tortillas just before assembling to prevent them from cracking. I do this in a dry pan.
  • 4
    Roll 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.
  • 5
    Bake for 25-30 minutes or until golden and filling is cooked.
  • 6
    Serve with tomato sauce, of course!


Nici prefers using a mix of sausages and mince as this gives the perfect texture, not too fine and not too coarsely ground.

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