Deliciously simple to make, these easy-to-make homemade Sage and Onion Vegan Sausage Rolls make the perfect appetizer for parties and festive feasts or just as a snack to treat yourself! This recipe is free from: Meat, Dairy and Eggs. It can also be easily made gluten-free so everyone can enjoy!
There's a reason that classic UK establishment Gregg's sausage rolls are so popular, and that is because they are delicious! This recipe is a fancied-up version that is easy to make, and easy to customize for Christmas or New Year parties, for game day snacks, or just because!
I love making little snack-sized party foods, so if you want to round out a feast, why not check out the full list of my Vegan canape and appetizer recipes. My current favourite is probably this Easy Mushroom Tapenade which makes a great dip. Also perfect for serving alongside these sausage rolls are these utterly addictive Crispy Air Fried Oyster Mushrooms.
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🌭Ingredients
The ingredients below are for the festive version of these vegan sausage rolls.
Basic Sausage Roll Ingredients
- Vegan Sausages: I'm not going to specify exactly which sausages to use, as they vary from region to region, but I do suggest going with a softer sausage that can be mashed up a bit. I have tested this recipe with the following types readily available in the UK: Linda McCartney, This* isn't Pork, and Richmond Plant-Based Sausages.
- Puff Pastry: One sheet of pre-made vegan puff pastry. In the UK JusRoll is reliable. In the USA Pilsbury do a good version. Found in the fridge or freezer of your supermarket.
- Plant Milk and Olive Oil: I use a mixture of plant milk and olive oil to get a nice gloss on top of the pastry in place of egg wash.
Sage and Onion Sausage Rolls
Add to the basic ingredients:
- Sage- Fresh sage has an affinity with sausages. You can choose dried instead if you like.
- Red Onion- Red onion gets caramelized and pairs beautifully with the sage and sausage.
Festive Sausage Rolls
Add to the basic ingredients:
- Sage- as above.
- Red Onion-as above.
- Chestnuts- vacuum-packed chestnuts make an appearance in our supermarkets at Christmas and are perfect crumbled up and mixed in with the sausage mixture.
- Dried Cranberries- Sweet and Tart, make the sausage rolls even more festive!
👩🍳Instructions
The trickiest part about making these sausage rolls is folding the pastry!
1. If you're making these with the onion, cut it up finely and sautee in oil until it caramelizes. Cut up any other ingredients finely here (eg sage, chestnuts)
2. Prepare the vegan sausages. Some types have a thin sausage 'skin' so use a sharp knife and run it down the sausage and peel it off.
3. Mash the sausages up with the other ingredients you are using so they are all well combined.
4. Roll out your puff pastry sheet and cut into half so you have two long skinny halves. Gently lay out a 'roll' of the sausage mixture.
5. Carefully fold the pastry over the sausage mixture, sealing it with some water and pressing down the sides with a fork.
6. Brush with the plant milk/oil mixture for a glossy finish, then cut into the desired lengths. Mini ones for canapes, chunkier ones for snacking.
Place on a lined baking tray and bake at 180C/350F for 10-15 minutes until puffed and golden.
Hint: If you are making larger sausage rolls, cut little vents in the top of the pastry to allow steam to escape. This makes for a crispier pastry!
🌶Substitutions & Variations
This recipe is already vegan, egg and dairy free, however, you can also easily make it gluten-free too:
- Choose Gluten-Free Puff Pastry : Jus Roll in the UK is pretty decent.
- Choose Gluten-Free Vegan Sausages. Linda McCartney sausages in the UK are good (and cheap). Be sure to check the label.
- Spicy Sausage Rolls: Add some of your favourite hot sauce to the sausage.
- Lentils Bolognese: I have made a similar version of these sausage rolls using my basic Basic Vegan Lentil Bolognese, which was a great way to sneak some extra veggies in!
- Sneak in some extra veggies: Add a grated carrot or courgette to the sausage mixture for a healthier version. Great for fussy eaters who really should eat more veggies.
🔪Equipment
You will just need a sharp knife, a baking sheet and an oven to make these sausage rolls.
🥫Storage
Make these sausage rolls ahead of time and keep in the fridge for up to 3 days, or freeze for up to 3 months. Reheat from frozen until crispy and hot.
Top tip
Don't overstuff the filling into the pastry or it will burst open while cooking. Also be sure to seal the edges shut well.
❓FAQ
Yes if you would like. Either are delicious.
These are kinder to the planet and animals than other sausage rolls and are generally speaking lower in saturated fats. However, like with any sausage roll, I do see these as a treat.
📖 Recipe
Vegan Sausage Rolls with Sage and Onion
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For Basic Sausage Rolls
- 320 g (12 oz) ready rolled Puff Pastry (1 sheet)
- 325 g (12 oz) vegan sausages (Around 8 small vegan sausages, or one package)
- 1 teaspoon olive oil
- 2 tablespoon plant milk
For Sage and Onion Sausage rolls add:
- 1 medium red onion
- 1 teaspoon olive oil
- 30 g (2 tablespoon) fresh sage
For Festive Sausage Rolls add:
- 100 g (¾ cups) vacuum packed chestnuts
- 50 g (⅓ cups) dried cranberries
- 1 medium red onion
- 1 teaspoon olive oil
- 30 g (2 tablespoon) fresh sage
Instructions
- If you're making the Sage & Onion or Festive versions, first finely chop your red onion and sautee until softened and caramelised.
- Finely chop any other ingredients you are using.
- Remove any 'skins' from the sausages (it depends on the kind of vegan sausages you have chosen, not all will have a skin)
- Once the onion is softened, mix all the filling ingredients together until they are well combined.
- Line an oven tray and heat your oven to 200c°/425F°
- Roll out the puff pastry sheet and cut into two long pieces.
- Lay a 'sausage' shape of the sausage mince down the length of both pieces.
- Fold over the pastry, sealing it with some water and crimping the edges with a fork.
- Brush with a little olive oil and plant milk for a nice shine.
- Cut into 2" pieces for appetizers, or into larger sausage rolls for snacks. If making larger rolls, carefully cut slits in the top to allow the pastry to expand and steam to escape.
- Lay out on a lined oven tray and bake for 10-15 minutes or until golden and crispy.
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