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
- Crisp pastry
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
- 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
- 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.
- 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.
- Preheat your oven to 200C and line a baking sheet with baking parchment.
- Unroll your pastry on a board and divide it into two strips horizontally. Spread the mustard along the middle of each strip.
- Add the cooled onions on top of the mustard.
- 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.
- 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.
- 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.
- 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.
- Gingernut Biscuits
- Homemade vegetable stock
- Roast garlic & tomato Focaccia bread
- Spicy vegetable and lentil soup
- Apple cider sausage casserole
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.