Gem's Vegan Sausage Roll
By simply applying some extra herbs, seasonings and onion to the sausage filling it tweaks the taste and turns a simple snack into something absolutely delicious. These rolls are packed full of flavour, 'meaty' but not in an off-putting way, and thanks to the pastry, flaky, light and utterly moreish.
Makes 2 jumbo or 4 standard rolls
- 6 vegan sausages, uncooked and must be the type with a casing (we recommend Richmond Meat Free Vegan Sausages or Naked Glory Meat Free Vegan Sausages)
- 1 whole onion, diced finely
- ½ tsp of English mustard
- 1 pinch of white pepper
- ½ tsp of sage
- ½ tsp of smoked paprika
- ½ tsp of turmeric
- ½ tsp of garlic powder
- ½ tsp of onion powder
- 320g (11.2 oz) shop-bought ready rolled puff pastry (make sure it's vegan)
- A good grind of rock salt and black pepper
- A little coconut oil for glazing
- Skin the sausages, and then mash with the diced onion.
- Add the mustard and all the herbs and seasonings and mix well.
- Carefully unroll the pastry, it's a good idea Gem's Vegan Sausage Roll Makes 2 jumbo or 4 standard rolls to remove this from the fridge 30 minutes before you're ready to use it. Cut in half lengthways to make two long strips.
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- Halve the sausage mixture and lay each half along the long edge of one of the pastry strips, in a long sausage shape
- Tightly fold over the pastry to encase the mix and paint a little coconut oil on the seam to seal, finishing with seal underneath. Do the same with the rest of the pastry and sausage mix. If you want to make cocktail sausage rolls slice them into the desired size now
- Score some slits on the rolls with a sharp knife, and then brush all over the rolls with more coconut oil for a glossy coating.
- Transfer to a lined baking sheet and bake at 180°C/355°F/Gas 4 for 20-25 mins or until golden and crispy