Easy Gluten Free Sausage Rolls

We absolutely love homemade sausage rolls but are yet to find a store bought gluten free pastry that makes the cut.  This version uses Rice Paper which have far better ingredients than most pastries and are super easy to use.

Prep 15 mins | Cook 30 mins | makes 16 full sized sausage rolls or 48 pieces if cut into thirds

INGREDIENTS:

• 500g Free Range Pork Mince
• 500g Pastured Lamb Mince
• 1 carrot, grated with excess water squeezed out
• 1 brown onion, diced fine
• 4 cloves garlic, crushed
• 2 tbsp Gevity Rx Lemon & Herb Bone Broth Body Glue
• 1 cup Better Belly BBQ Sauce 
• 1 tbs coconut oil, melted (or grass-fed butter if you prefer)
• Sesame Seeds
• Salt & Pepper
• Rice Paper Rolls (we used just over one packet of Valcom 22cm Rice Paper purchased from Coles)

METHOD

Preheat oven 180

1. To make the filling start with combining both minces in large bowl
2. Add carrot, onion, garlic, salt and pepper and mix through.  You will need to use your hands
3. Add BBQ sauce and Body Glue and mix again and set aside
4. Cover a large chopping board with a length of baking paper, tucking under at each end so it can’t move
5. The baking paper creates the perfect non stick surface for the rice paper rolls
6. Take 2 sheets of rice paper at a time and run under cool tap water for around 10 seconds or until they become slightly pliable.
7. Shake to remove excess water then place in a double layer on chopping board
8. Spoon mixture in a long line down the rice paper, leaving about an inch from the bottom
9. Fold the left side over the filling, fold the bottom in then remaining side
10. Once wrapped add to prepared baking tray lined with baking paper and repeat
11. Once tray is full brush the tops very lightly with coconut oil (or butter if you prefer) and sprinkle with sesame seeds
12. Bake in oven 25-30 mins

Notes

Depending on the quality of your mince or the water content of any other ingredients you may add (celery for example) these can drop water while in the oven.  If this happens simply remove from oven and carefully pour liquid out into sink, then pop them back in

We used 2 pieces of rice paper per sausage roll and made them quite large.  I found this made a thicker crust. You could easily use one and make thinner rolls if you prefer, totally a personal preference thing.

Next time I make these I might try brushing coconut oil / grass-fed butter between the two papers to see if this make the “pastry” a little more “puff”

Leftovers are awesome even cold.  Especially with our sugar free Better Belly Sauce