Can I use a different type of vegan meat?

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.

What if I can't find vegan puff pastry?

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.

Can I use dried herbs instead of fresh?

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.

Why did my sausage rolls get soggy?

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.

Can I make these gluten-free?

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.

How do I know when they're done?

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.

Can I make mini sausage rolls?

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.

Do I have to use sesame seeds?

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.

Vegan Sausage Rolls

Name: Vegan Sausage Rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 32
Ingredients: 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; 1 sheet vegan puff pastry; ¼ cup non-dairy milk; 1 teaspoon dijon mustard; 1 teaspoon maple syrup; Sesame seeds

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

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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