Homemade sausage rolls made with vegan sausages, herbs and black pepper incased in flaky puff pastry. This easy sausage roll recipe is perfect to pack up for lunch, picnics and all kinds of gatherings.
Sausage rolls are something I’ve loved since childhood. They’re available in most bakeries and supermarkets, I used to make a lot of sausage rolls when I worked as tea room baker and nowadays in my current job role these feature on the menu rotation.
Making your own couldn’t be easier or quicker. I cheat and use ready rolled puff pastry, which saves a job rolling out a block of puff pastry.
Most supermarket puff pastry is vegan, but always check the label.
Lots of vegan sausage roll recipes use a mix of beans, vegetables or nuts to make the filling. I like to keep the recipe as easy and traditional as possible by using vegan sausages. I take a pack (8 in total) of my favourite vegan sausages, remove the outer skin layer and mash the sausage ‘meat’ with a heaped teaspoon of dried sage and lots of black pepper.
You can add whatever flavourings/spices you desire. Swap the dried sage for rosemary, oregano or leave it out entirely. I sometimes use fresh herbs from our garden. Also, if you want, then why not add a spoonful or two of caramelised onion or tomato chutney? I’ve linked my favourite onion chutney further down in this blog post…
Making these sausage rolls is pretty straight forward. Take your pastry and divide it up into 3 long slices. Evenly spread the sausage mixture down the centre of each piece of pastry and press together to form an even roll of sausage meat. Lightly brush a little water down either side of the pastry and roll the pastry up and seal the edges together.
Wrap the pastry rolls up and chill for about half an hour – this is optional but it makes slicing the sausage rolls neatly a lot easier. You can slice and bake the sausage rolls straight away if you’re pushed for time.
Trim the edges and then slice each roll in half, then each half in half again – you’ll have 4 sausage rolls and once you’ve sliced up the other two, you’ll have 12 sausage rolls in total. You can make mini sausage rolls too, if you prefer – just slice each roll in half, then each half into 3 and you’ll have 18 mini sausage rolls.
A plate of these sausage rolls goes down brilliantly at parties. My grandad was the biggest fan of sausage rolls and also homemade bacon and cheese pastry turnovers. I know he would’ve loved these and happily eaten his way through a plate of these!
Food evokes memories and this recipe certainly reminds me of good times spent enjoying food with my family.
I’ve baked these sausage rolls countless times, we serve them with lots of different condiments: recently I served these with salad and some chutney, my Caramelised Onion Chutney is a reader favourite and definitely worth making to go alongside these.
These never last long in our house, we took them to an afternoon tea recently and we came home with an empty container. That’s proof of just how good these sausage rolls taste as they impressed the non-vegans too!
Vegan Sausage Rolls
- 320-375 g pack ready rolled puff pastry check the label to see if it's vegan
- 8 vegan sausages (I use a 336g pack of Richmond Meat Free)
- 1 teaspoon dried sage use your favourite herbs
- Black pepper add a generous amount
- 1-2 tablespoons plant milk for brushing
- A couple of drops of soy sauce (this helps give the sausage rolls a golden colour when baked) optional
- Nigella seeds, sesame seeds or poppyseed's optional
- Take your puff pastry from the fridge and unroll on a chopping board. Leave the pastry a few minutes to warm up, whilst you prepare the sausage filling.
- Remove the skins from each sausage and place the sausage meat in a small mixing bowl. Add your herbs and seasoning (I use dried sage and black pepper) and mash together to combine.
- Split the puff pastry into thirds lengthways and equally distribute the sausage filling down the centre of each piece of pastry.
- Brush each pastry edge with water and then roll the pastry up to cover the sausage meat filling completely and seal the edges. Cover the sausage rolls with cling film and chill in the fridge or place in the freezer for 30 minutes - this is optional, but it makes cutting them up easier.
- Using a sharp knife (I find a serrated knife best for this), trim the edges and then slice each roll into four equal pieces (if you want to make 12 sausage rolls in total) or slice each roll into 6 pieces for mini sausage rolls (you'll have 18 mini sausage rolls in total).
- Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line a large baking tray with parchment paper. Evenly spread the sausage rolls out on the baking tray. Mix the plant milk with a couple of drops of soy sauce and generously brush each sausage roll.
- At this point, sprinkle the tops of each sausage roll with either nigella, sesame or poppyseed's (optional but it looks and tastes great). We love ours with nigella seeds because it works really well paired with the sage.
- Bake the sausage rolls for 20-25 minutes or until lightly golden. Leave to cool for a few minutes then serve. The sausage rolls taste amazing when served warm or cold.
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