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Vegan Sausage Rolls

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, summer picnics and all kinds of gatherings.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author What Jessica Baked Next


  • 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.