Meat-free ‘sausage’ rolls!
I grew up with sausage rolls. Every party. Every buffet. There they were. However, as a vegetarian at that time, there was no alternative for me. Nowadays of course, there are plenty of vegetarian and vegan alternatives from big brands, from independents and everything in-between. However… some are too salty, some are too bland, some have too much pastry, some are far too big, and of course, often the meat-free versions cost more than the meat versions.
So. I suggest you make your own. Of course there are easy cheats and I will explain them for you here. Why? Well, I make them a lot. They are requested a lot… and I have recently been asked for the recipe!
The Basic Sausage Roll Recipe
Once you know the basics, it is really easy to elevate these into something different each time you make them. The first two things you must have are ready rolled puff pastry. I use fresh as it is generally alcohol free (not really sure what the point of the ethanol is here)! You can also buy frozen – but as the fresh pastry usually has a shelf life of 2-3 weeks, I would suggest this as you can then start baking when you want to (rather than waiting for the pastry to defrost). You then need some tasty plant-based sausages. When I make these, I only use one type of sausage as this is the one everyone prefers (meat-eaters too)! So, hunt out Linda McCartney Sausages (the regular ones, now labelled vegan). The recipe might look quite long, but I have attempted to make the instructions a step-by-step guide if you are new to this!
Basic Extras
I always add a good dose of freshly ground black pepper, some nutritional yeast and I add some sage & onion stuffing mix. These are not necessarily needed but do make a much tastier sausage roll. A quick brush of milk and a sprinkle of sesame seeds finishes these off perfectly (be wary of sesame allergies).
Extra Special Sausage rolls
The great thing about making your own sausage rolls is the variations you can make. You can even just make a couple of different ones in one batch to see how they go. The easiest (& tastiest)! ones are: Sausage & Pickle; Sausage & (vegan) Cheese; Sausage and Caramelised onion chutney. Just spread/place a thin layer on the pastry before adding the sausage – OR mix into the sausage if preferred. You can also add extra herbs or spices tuning them into a more flavoured roll such as rosemary & thyme or spicy chilli rolls. Another alternative is to change the toppings – we use nigella (kulonji) seeds, black pepper and nutritional yeast as well as sesame.
An easy recipe using ready rolled puff pastry and plant based sausages.
- 1 x ready rolled puff pastry pack
- 6-8 x sausages of choice (I suggest frozen Linda McCartney vegan sausages)
- 1-2 tablespoons milk (for brushing the tops)
- the rest are optional but highly recommended
- 1-2 tablespoons sage & onion stuffing (& boiling water to make up)
- 1-2 teaspoons sesame seeds (for topping)
- 1-2 tablespoons nutritional yeast
- 1/8-1/4 teaspoons freshly ground black pepper
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Remove the pastry from the fridge and the sausages from the freezer. Take the pastry out of the box and the plastic wrapper. Defrost the sausages using your usual method (we do airfryer on 100c for 5 minutes). Turn the oven on to Gas Mark 6 (400f / 200c).
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If you are using stuffing, put the mix in a large bowl and add enough boiling water to make a firm stuffing (you can add the water in stages to make sure the consistency works).
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Get a large baking tray out and line if needed (we do this later as we use the paper from the pastry). Put your milk in a small ramekin or bowl. If you have a pastry brush that will be useful, otherwise fingers will work too)! Get the sesame seeds ready if using (we use the jar lid, but you could use a ramekin or small plate. Grab a knife (for cutting the pastry and sausage rolls).
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Wash and dry your hands then check your stuffing. Add black pepper and nutritional yeast if using. Grab your sausages (they can still be slightly frozen in the centre) and add to the bowl. You can use a spoon if you wish, but you will get a much better mix if you get your hands in and squish everything together (remove rings and ensure your nails are varnish free and clean)! Whichever method you choose, mix until everything is completely combined and you have a cohesive ball of sausage 'meat'!
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You will realise there is a lot of washing hands needs! Wash your hands. Unroll the start of the pastry (it should be pliable enough not to crack by now). Grab a handful of the mixture and roll into a sausage shape. Place it on the long edge of the pastry. Repeat until you have a whole length with no gaps. Wash your hands. Using the edge of the paper, roll the pastry over the filling. Using your knife cut down the length of the pastry allowing roughly 0.5cm of overlap. Remove the roll, turn it over and using your fingers, press the edges together. Place the roll seal side down. Repeat with the rest of the mix and pastry.
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Grab your long rolls and cut into the size of sausage rolls you want. you can get 8 bite-size rolls out of one long strip, or you could do 6, 4 or even 2.
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Line your tray if you're yet to, then place the sausage rolls on the tray (seal side down), leaving a cm gap all around (they will grow a bit when cooking). Brush with milk on the tops, then sprinkle with sesame seeds if using.
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Bake on the top shelf for 15-25 minutes (depending on your oven). You can check them part way through and turn the tray around if needed to get an even cook. When they are lovely and golden brown, remove and allow to cool for a few minutes.
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Move to a cooling rack if you have one (no real worry if not).
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Serve & Enjoy!
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, mixing bowls, baking trays and other items which you might need. Much appreciated!
Serving
These sausage rolls are great for all manner of events! You can eat them for brunch (yes, we often do)! for lunch, as part of a buffet, for snacks or quickly whip up a batch for a coffee morning! They are great just as they are, or serve with some sauces – I’ve seen them eaten with mayonnaise, pickle, with houmous and with spicy salsa. Serve them hot, warm or cold… they are all great!
Storing
The cooked sausage rolls IF you have any left! will keep covered on the worktop for about 5 minutes! Seriously though, you can keep these in or out of the fridge just loosely covered (or in an airtight container if you prefer) for around 3 days. They reheat well in the oven or airfryer for a few minutes. You can of course freeze these so you can always get some out when needed. Ensure they are cold before wrapping in foil or placing in a container and be sure to label and date.
Sharing
I hope you will make these more than once and share them with everyone (or not)! Let me know what you are putting in yours and who you are sharing them with!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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