Vegan Sausage Rolls
Sausage Rolls are the ultimate party food, great for picnics and perfect for eating the entire batch when you’re watching a film from under the bedcovers you’ve taken downstairs because it’s Sunday and you don’t feel like doing anything.
We definitely went through a phase of making these a lot and now I hope by sharing them with you you can make them for yourself or the vegans in your life - it turns out vegan sausage rolls can be just as delicious and filling!
DANGER WARNING - These rolls are extremely more-ish, it will be unlikely that any will survive the hour once they are removed from the oven, I would recommend making a double batch for the purposes of having enough to take to whatever function you are attending... or y'know, you can eat the double batch straight up. I don't judge.
Vegan Sausage Rolls
Ingredients
- 6 Vegan Sausages - we like to use the Linda McCartney's Lincolnshire Sausages
- 1 pack pre-rolled Puff Pastry ~300g minimum (GF available too)
- 2 tsp English (hot) Mustard
- 1-2 tsp Mixed Herbs
- 1 tsp Paprika (any variety)
- 1.5 tbsp Soy Sauce (or Tamari for GF) or 1 tsp Vegan Worcestershire Sauce
- 1 tbsp Apple Cider Vinegar
- 1 tsp Garlic Granules
- 1/2 tsp Salt & Pepper each
- ~2/3 tbsp Plant Milk of choice
Instructions
- Follow the directions on the pastry if it says to take out for 10 minutes prior to use
- Pre-heat oven to 200C fan, 220C conventional
- If your sausages are frozen, defrost them in the microwave until they are soft and can be mashed
- Mash the sausages and add everything else except the plant milk (and pastry obviously), then mix well
- Split the pastry into 2 lengthways then add 1/2 the mixture to each in a long sausage shape, leaving a couple of cm either side for sealing
- Brush the edges with plant milk then fold the pastry over the filling to create a long tube, crimp the edges with a fork
- Pick your size& chop - we like smaller rolls personally so we cut into small pieces, although yours can be longer if you want!
- Score the top of each roll with a sharp knife so that steam can escape (picture above) then brush with the remaining plant milk (optionally top with a seed of your choice too if you want to be fancy)
- Bake for 18-22 minutes in the middle of the oven, until you have a beautiful puffed up and golden pastry then allow to cool on a wire rack before you tuck in (or hey - just blow on it, they're hot!)
Buon Appetito!
