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These Vegan Sausage Rolls are buttery, flaky, and packed with savory flavor. Made with golden puff pastry wrapped around a herby vegan sausage filling with caramelized onions, these party-perfect bites are ready in under an hour and always disappear fast.
Table of Contents
Why You’ll Love This Recipe
Sausage rolls are a classic party appetizer and holiday staple, and this vegan version doesn’t disappoint. Flaky, buttery puff pastry encases a savory filling made with vegan sausage, caramelized onions, fresh herbs, and a hint of Dijon mustard for depth. Each bite delivers the perfect balance of crispy, golden pastry and juicy, flavorful filling.
Whether you’re hosting a holiday party, game day gathering, or just want a delicious snack, these vegan sausage rolls are guaranteed crowd-pleasers. Plus, they can be made ahead and frozen, making entertaining even easier!
Ingredients You’ll Need
For the Sausage Filling:
- Vegan butter: Used to sauté the onions and adds richness to the filling. You can substitute with olive oil if needed.
- Sweet onion: Caramelizes beautifully and adds natural sweetness that balances the savory sausage. Yellow onions work well, too.
- Salt: Draws moisture from the onions and enhances caramelization.
- Garlic: Fresh minced garlic adds aromatic depth.
- Fresh thyme and sage: These classic herbs complement the sausage perfectly and give the filling a traditional sausage-roll flavor. Fresh herbs make a big difference here, but you can use 2/3 teaspoon dried thyme and 2/3 teaspoon dried sage in a pinch.
- Vegan ground sausage: The star of the show! We love brands such as Beyond Meat, Field Roast, and Impossible. You can also use vegan ground beef and add extra seasoning.
- Vegan Worcestershire sauce: Adds umami depth and savory complexity. Since a traditional Worcestershire sauce contains anchovies, we recommend looking for a vegan version and checking the label.
- Dijon mustard: Provides a subtle, tangy kick that cuts through the richness of the filling. Whole-grain mustard also works beautifully.
- Black pepper: Freshly cracked black pepper adds a touch of heat and enhances other flavors.
For Assembly:
- Vegan puff pastry: Look for accidentally vegan brands like Pepperidge Farm or brands that specifically label themselves as vegan. Make sure to thaw it according to package directions before using.
- Non-dairy milk: Used to create a wash that helps the pastry turn golden brown and crispy. Any unsweetened plant milk works – we like oat or soy.
- Dijon mustard: A small amount mixed into the milk wash adds an extra layer of flavor.
- Maple syrup: A touch of sweetness in the wash helps achieve a beautiful golden color.
- Sesame seeds: Optional but highly recommended! They add texture and make the sausage rolls look extra professional.
Equipment Needed
- Large skillet
- Medium mixing bowl
- Small bowl
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
- Pastry brush
- Freezer-safe plate or tray
Tips for Perfect Sausage Rolls
- Cool the caramelized onions before mixing. Cooking the sausage in hot onions prematurely can make the filling too wet. Let them cool for a few minutes before adding them to the bowl.
- Don’t overfill the pastry. It’s tempting to stuff as much filling as possible into each roll, but overfilling makes them difficult to seal and can cause the pastry to burst during baking. A ¾-inch diameter log of filling is the sweet spot.
- Keep the puff pastry cold. Puff pastry works best when it’s cold. If it gets too warm and soft while you’re working, pop it back in the fridge for a few minutes. Warm pastry is sticky, difficult to work with, and won’t puff up as beautifully in the oven.
- Seal tightly with the wash. The milk wash serves as a sealant to hold the pastry together. Make sure you brush it generously on one edge before rolling and pressing to seal. A good seal prevents the filling from leaking out during baking.
- Freeze before cutting. This step is crucial! Frozen rolls are much easier to cut cleanly, and you’ll get nice, uniform pieces without squishing the filling out the sides. Ten minutes in the freezer is all you need.
- Use a sharp knife. A dull knife will compress and tear the pastry instead of cutting cleanly through it. If needed, wipe your knife clean between cuts to achieve neater slices.
- Don’t skip the milk wash before baking. Brushing the tops with the milk wash gives sausage rolls a gorgeous golden-brown, glossy finish. Without it, they’ll look pale and dull.
- Space them properly on the baking sheet. Leave at least ½ inch between each sausage roll so hot air can circulate and the pastry can puff up properly. Crowded sausage rolls will steam rather than crisp up.
- Bake until deeply golden. Don’t pull them out too early! Wait until the pastry is a rich golden brown – this ensures the layers are crispy and flaky all the way through, not doughy in the middle.
Serving Suggestions
Vegan sausage rolls are delicious on their own, but they’re even better with dipping sauces and sides! Here are our favorite ways to serve them:
- Classic dipping sauces: Serve with ketchup, spicy brown mustard, whole-grain mustard, or vegan honey mustard.
- Elevated dips: Try vegan ranch, garlic aioli, sriracha mayo, or cranberry sauce for a festive touch.
- As part of a spread: Include them on a holiday appetizer platter alongside spinach artichoke dip, vegan cheese and crackers, and stuffed mushrooms.
- For game day: Serve with buffalo cauliflower wings, loaded nachos, and seven-layer dip.
- With a salad: Pair with a light arugula salad or our Brussels Sprout Caesar Salad for a complete meal.
Storage Instructions
- Refrigerator: Store cooled sausage rolls in an airtight container for up to 4 days. Reheat in a 350°F oven for 10-12 minutes, or in the air fryer at 350°F for about 5 minutes, until warmed through and crispy again.
- Freezer (unbaked): These are great to make in advance and freeze before baking. Assemble the sausage rolls through step 9 (after cutting into pieces), then freeze them on a baking sheet until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Bake from frozen, adding 5-7 minutes to the baking time.
- Freezer (baked): Baked sausage rolls can also be frozen for up to 2 months. Freeze in a single layer until solid, then transfer to a freezer-safe container. Reheat from frozen in a 350°F oven for 15-18 minutes.
Recipe FAQs
Absolutely! While vegan sausage gives the best flavor, you can use regular vegan ground beef or crumbles. Just add extra seasoning – try fennel seeds, smoked paprika, and red pepper flakes to mimic sausage flavors.
Some puff pastry brands are accidentally vegan (like Pepperidge Farm in the US), while others contain butter. Check the ingredients list carefully. If you can’t find any, you could use vegan pie dough instead, though the texture will be different – more of a hand pie than a traditional sausage roll.
Yes, but reduce the amount. Use 2/3 teaspoon dried thyme and 2/3 teaspoon dried sage instead of the fresh amounts. Dried herbs are more concentrated, so a little goes a long way.
Soggy sausage rolls usually result from one of these issues: the filling was too wet (make sure to cool the onions first), the pastry was overfilled, the oven temperature was too low, or they weren’t baked long enough. Make sure your oven is fully preheated to 400°F and bake until deeply golden brown.
We haven’t tested this recipe with gluten-free puff pastry, but several brands are available and should work. Keep in mind that gluten-free pastry may not puff up quite as dramatically as traditional puff pastry.
The sausage rolls are done when the pastry is golden brown, visibly puffed with distinct layers, and feels crisp to the touch. If you’re unsure, you can use an instant-read thermometer – the internal temperature should read 165°F.
Definitely! Cut the filled rolls into ½-inch pieces instead of 1-inch for bite-sized appetizers. Reduce the baking time to 20-25 minutes, watching carefully to avoid over-browning.
Not at all – they’re purely for decoration and added texture. You can leave them off, or substitute with poppy seeds, everything bagel seasoning, or flaky sea salt.
Craving More Snacks?
Appetizers and Sides
Vegan Cheesesteak Egg Rolls
Appetizers and Sides
Homemade Vegan Mozzarella Sticks
Appetizers and Sides
Baked Buffalo Cauliflower Wings
If you make this recipe, let us know what you think in the comments below! And if you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it – we love seeing your photos!
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Vegan Sausage Rolls
- Total Time: 55 minutes
- Yield: 32 1x
- Diet: Vegan
Description
These Vegan Sausage Rolls are buttery, flaky, and packed with savory flavor! Made with golden puff pastry wrapped around a herby vegan sausage filling with caramelized onions, these party-perfect bites are ready in under an hour and always disappear fast.
Ingredients
Sausage Filling
- 2 tablespoons vegan butter
- 1 medium sweet onion, diced
- ½ teaspoon salt
- 3 cloves garlic, minced
- 2 teaspoons thyme, chopped
- 2 teaspoons sage, chopped
- 14 oz vegan ground sausage
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon dijon mustard
- ½ teaspoon black pepper
Assembly
- 1 sheet vegan puff pastry
- ¼ cup non-dairy milk
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- Sesame seeds
Instructions
- Thaw the puff pastry according to package directions.
- Cook the onions. Heat the vegan butter in a large skillet over medium heat, then add the diced onion and salt. Cook, stirring occasionally, until translucent, about 5-6 minutes.
- Add the garlic, thyme, and sage. Stir to combine and continue cooking until the onions begin to caramelize, about 4 more minutes. Remove the caramelized onions from the pan and set aside.
- Mix in the remaining ingredients. Transfer the caramelized onion mixture to a large bowl, and add the remaining filling ingredients. Mix together until well-combined.
- Prepare to fill the pastry. In a small bowl, combine the non-dairy milk, dijon mustard, and maple syrup. Prepare a baking tray with parchment paper and set it aside.
- Roll out the puff pastry. Transfer the thawed pastry to a floured work surface and roll it out until it is roughly ¼” thick. Cut it widthwise into 3 strips. The exact measurements of the puff pastry are forgiving.
- Fill the pastry. Add about ⅓ of the filling down the center of one of the puff pastry strips and shape into a thin tube, about ¾” in diameter.
- Seal the rolls. Roll a long side of the puff pastry over the filling to the other side. Brush the other long side of the puff pastry with the non-dairy milk mixture, then lightly press the seam/roll to seal. Place it on the lined baking sheet, then freeze it. Repeat with the remaining puff pastry and filling.
- Freeze and heat the oven. Once the last roll is in the freezer, let it freeze for 10 more minutes before continuing. Preheat the oven to 400˚F.
- Slice the rolls. Once the rolls are firm, remove them from the freezer to cut. Cut each roll into pieces roughly 1” long. Place on a baking tray.
- Dress the rolls. Brush with the non-dairy milk mixture and sprinkle with sesame seeds.
- Bake until golden. Place into the oven for 28-32 minutes or until golden brown on top. Serve hot and enjoy!
Notes
- Air Fry: Cook at 380°F for about 11 minutes or until golden.
- Storage: Refrigerate cooled sausage rolls in an airtight container up to 4 days. Warm in the oven at 350°F until warmed through and crisp, about 8 to 12 minutes.
- Freezing Before Baking: For the freshest make-ahead rolls, assemble the rolls, chill until firm, slice, then freeze unbaked pieces in a single layer. Once frozen, transfer to a container. Bake from frozen at 400 F, adding a few extra minutes until golden and cooked through.
- Freezing After Baking: You can also freeze the baked rolls once they are fully cooled. Just transfer them to a freezer-safe container and store them for up to 2 months. To reheat from frozen, bake at 375°F until hot and crisp, about 15 to 20 minutes, depending on size.
- Prep Time: 25
- Cook Time: 30
- Category: Appetizer, party
- Method: Oven or Air Fryer
Sounds yummy! Nutritional info please!