Ha! Told you I was lazy!
But in all honesty, I don't completely trust mince some days. Whereas I do know the gluten free sausages we buy are hunky dory. I must write about the brand next time we buy them (I threw the packaging away) but they are marketed as "Kids Sausages" in IGA Supermarkets, are made in Geelong and are Gluten Free.
So anyway, this is how I made the super simple sausage rolls.
I had to pre-heat the oven to 210 C for the pastry. So I figured while it was pre-heating it's little self I'd save energy and use it to do some work while it was getting itself all ready. So I popped the sausages in a casserole dish. Poured boiling water over them (enough to just cover), placed the lid on and sat them in the oven while I made the pastry. My reasoning behind this was after tummy bugs and with all the food issues we've had, the least I could do was make sure the meat was absolutely, positively cooked. Because it's hard to tell once something is encased in pastry.
While they were baking, I again made "The Maggie Beer GF Pastry" replacing butter with Nuttelex and chilled it for 30 minutes before assembly-time.
So basically, 45 minutes after popping the sausages in the oven, I took them out and drained them. I then rolled out the pastry between sheets of baking paper, cut it into sausage width lengths and rolled the sausages up. Placed them on a lightly oiled tray, brushed them with water and sprinkled sesame seeds on top.
I made two lots. One for our tummies and one for the freezer. With school holidays only a few weeks away, I want the freezer stocked with snacks!