This recipe for Vegan Sausage Rolls is sponsored by CHEFMADE bakeware. Disclaimer: Links in this post may be affiliate links, meaning I earn a small commission on purchases made through those links.
Memorial day was officially the start of BBQ season here in California, and so begins the usual Summer potlucks. More often than not these generally happen last minute and involve little preparation. In these situations I tend to whip up a batch of my Vegan Sausage Rolls. Not only are they quick and easy to make, and simple to transport, they are also super tasty!
Sausage Rolls vs Pigs in Blankets
So my American friends may just be thinking “aren’t these pigs in blankets?”. Oh no my friend, they are not. Pigs in blankets as I quickly discovered are usually hot dog style sausages wrapped in crescent rolls. While tasty, living in the USA for 18 years sometimes you just want the tastes of home and my vegan sausage rolls are just that! Sausage ‘meat’ wrapped in puff pastry for a delicious savory treat perfect for almost any occasion.
Vegan Sausage Rolls
Honestly, these are a party staple in the UK. That means birthdays, weddings, and holidays are all perfect occasions to whip up a batch and dig in. They are also great for BBQs and picnics. Leftovers keep for a week in the fridge (ours NEVER last that long) and they are ideal for packed lunches! So let’s get to it.
- Pepperidge Farm Puff Pastry
- Lightlife Gimme Lean Veggie Sausage
- 1/4 cup plant based milk
- Chopping board/flat surface
- pastry brush
- bowl (for the milk)
- CHEFMADE 12″ x 17″ non-stick Baking Pan
Most frozen puff pastry tends to be accidentally vegan, but you need to defrost for approx 30 mins before cooking. While you’re waiting, preheat the oven to 400°F. Once the pastry is defrosted it’s time to get assembling your vegan sausage rolls. Begin by unleashing the Veggie sausage from it’s casing and divide into 4 equal chunks. Take a pastry sheet and cut in half so you have a rectangle approx 4″ x 9″.
Using your hands work the sausage meat into longer thinner sausage the length of your pastry. Roll one edge over the veggie sausage, then brush a little of the milk onto the pastry edge and continue the roll till the sausage in encased in pastry.
At this point you could choose to leave it as is, work into a circle, or cut into large 4″ sausage rolls. For parties and BBQs, I suggest cutting into smaller bite sized pieces. You could always go back for seconds, we do! Place the mini sausage rolls onto your CHEFMADE 12″ x 17″ non-stick Baking Pan. I love this pan because it’s larger size means I can give the things I’m cooking space to expand, and yes these sausage rolls certainly do that! The non-stick means clean up is a breeze. Plus its weight means no warping, and losing your cooking all over the kitchen floor!
Don’t be tempted to put your baking pan in the oven now. Make sure to brush a little of the milk on the top of each sausage roll before you cook so the tops go golden brown rather than pasty white. Trust me on this one, my husband skipped this step once and we had anemic pastry. Once each roll has a light coating of milk then place on the middle shelf in the oven for 30 minutes.
Once golden brown, remove from oven. Using a high quality non-stick baking pan, the sausage rolls should lift easily away from the pan. Set aside for 10 minutes to cool before serving. Enjoy!
- Did you know the difference between sausage rolls, and pigs in blankets?
- Do you bake with non-stick ovenware?
- What’s your quick and easy potluck go-to dish?