1. Preheat your oven to 180°C/350°F/Gas Mark 4 and lightly grease a baking tray with oil.
2. Remove the skins from the sausages but try to keep their sausage shape as best you can! Place them on the greased baking tray and bake the skinned sausages for 10 minutes just to part cook them.
3. Meanwhile cut the pastry block into 8 and roll out each piece on a lightly floured work surface.
4. Wrap each sausage in a piece of pastry, pinch to seal and then trim the pastry ends off if you wish. Put back in the oven for 15 minutes, then allow to cool on a rack before serving.
1 pack debbie&Andrew’s Harrogate 97% Pork Sausages
1 x 500g block ready made gluten free puff pastry
A little oil to grease
A little flour to dust