Caramelised onion sausage rolls

I love a sausage roll and they are the perfect buffet finger food for every occasion. I cannot imagine a Christmas without making some.

I didn’t want to have just sausage meat and pastry, although they are also good too. I wanted to jazz mine up and raise the flavours a bit more.

Since so many great vegan sausages hit the shelves it has made making a good vegan sausage roll so much easier. These are

• Sweet with caramelised onions
• Tangy with mustard
• Moist
• Crisp pastry
• Delicious
• Moreish

and so hard to just eat the one.

Now even though I am both gluten-free and vegan I will never have to go without one of my favourite buffet treats again.

This recipe is not set in stone and I do ring the changes from time to time.

Branston pickle instead of mustard.

Caramelised onion sausage rolls

• Makes 12-14
• Preparation Time 20 Minutes
• Cooking Time 20-25 Minutes

Vegan, vegetarian and gluten-free

Ingredients

• 1 pack of vegan and gluten-free puff pastry, Just Rol is a good one.
• 1 onion finely chopped

• sprig of thyme
• 1 pack of vegan sausages
• 2 tsp dijon mustard or multigrain mustard.
• 2-3 tbsp of soya milk

Method

1. If your sausages have skin on then remove that and mash-up in a bowl and add the finely chopped thyme leaves and season with salt and pepper.
2. Place your sliced onion in a frying pan with some dairy-free butter and cook down until the onions are a glorious light golden brown and soft. You will need a low to medium heat, you do not want to darken the onions too much.. This usually takes around 15-20 minutes. Then place to one side to cool down.
3. Preheat your oven to 200C and line a baking sheet with baking parchment.
4. Unroll your pastry on a board and divide it into two strips horizontally. Spread the mustard along the middle of each strip.
5. Add the cooled onions on top of the mustard.
6. Divide the sausage mixture into two and make them into rough sausage shapes and place along the pastry, leaving a little gap on the edge to seal them.
7. Brush the edges with milk and fold over each one, making sure you seal the edges. Score with a knife diagonally along the top of each roll.
8. Brush the tops with soya milk, if you want a little colour you could add a tiny sprinkle of turmeric into the milk. You could also sprinkle them with poppy or sesame seeds.
9. Then cut into smaller sausage rolls. I divided each into 6. Place onto the baking tray and cook for 20-25 minutes, until golden brown.

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If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. I would love to hear your comments too.