Sausage dogs a.k.a. pigs in blankets are a favourite for everyone.
After trying ready made wheat/gluten free sausage rolls that were tiny bits of filling in thick layers of dry pastry which took a lot of chewing and washing down, we thought we could do better. Kids and adults alike will love their quirky look.
|100||g||gluten free flour|
|100||g||brown rice flour|
|100||g||low-fat spread, margarine or butter|
|water to mix|
|12||wheat/gluten free thin sausages
(Freybe Breakfast Sausages are gluten free, we used Helen Brownings speedy organic pork sausages)
|1||egg, beaten, for glazing pastry|
preheat oven: 220°C, fan 200°C, 425°F, Gas 7
|1.||Line a baking tray with non-stick baking paper.|
|2.||Mix the flours, fat & xanthan gum until it resembles fine breadcrumbs. Add water until it binds into pastry.|
|3.||Roll out pastry to approx. 6mm thick (¼"). Cut into strips approx. 25mm (1") narrower than the length of the sausages being used.|
|4.||Roll up the sausage in the pastry strip and cut the pastry off 25mm (1") longer than is needed to wrap the sausage. Gently press the seam together, you may need to use a bit of beaten egg to help the pastry seal together.|
|5.||Place the pastry wrapped sausage dog on the baking tray and repeat steps 3 & 4 until all the sausages are wrapped in pastry. Brush the pastry with beaten egg.|
|6.||Bake for 20 minutes until the sausages have browned and the pastry is crisp and cooked.|
These are great hot or cold for party nibbles, snacks or lunchboxes. Why not serve them with a spicy tomato dip, or for the kids with tomato ketchup.
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