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Comprised of flaky puff pastry, vegetable chutney, and plant-based sausages, this vegetarian sausage rolls recipe offers a veggie-friendly alternative to the traditional British sausage roll. These bite-sized, meatless sausage rolls are easy to make and even easier to eat, offering a convenient, on-the-go snack which works equally well as a party appetizer or weekend lunch.
What Are Sausage Rolls?
Here in the UK, sausage rolls play an important role (pun intended?) in British culinary tradition. Dating back to the Napoleonic wars, these simple hand-held, savory pastries consist of seasoned sausage meat wrapped in flaky puff pastry. Here in London, I’ve spotted sausage rolls everywhere from bakeries to grocery stores to food stalls at farmer’s markets.
Perhaps the best-known sausage roll comes from Greggs, a national chain of bakeries which sells breakfast and lunch items such as bacon rolls, baguettes and sandwiches, savory pastries, and of course, sausage rolls. In fact, their sausage rolls are so well-known, and so beloved, that Greggs even crowned themselves “the (unofficial) King of Sausage Rolls.”
While Greggs does offer a vegan version in their shops, I haven’t found many recipes for making vegetarian sausage rolls at home. Hence, the idea for this recipe!
Why Make This Vegetarian Sausage Rolls Recipe?
Vegetarian-Friendly
Made with plant-based sausages, this vegetarian sausage roll recipe offers a solid alternative to traditional British sausage rolls. And although I haven’t written this as a vegan recipe, check your puff pastry ingredients—many commercially-made puff pastries actually are vegan, because they’re made with oil rather than butter. If using vegan puff pastry, all you’ll need to do is substitute aquafaba or almond milk for the egg wash, and voila! Vegan sausage rolls!
No Utensils Required
These hand-held vegetarian sausage rolls require zero utensils to eat. (That said, a napkin will come in handy for catching the crumbs!) They can be eaten hot or cold, making these veggie pastries perfect for picnicking, tailgating, or packed lunches. Plus, I’ve opted for mini sausage rolls (the standard version is hand-pie sized) so they’re extra easy to eat on the go.
Super Versatile
You can make these vegetarian sausage rolls for brunch, lunch, dinner, or party time. Plus, they pair well with a variety of side dishes and condiments—see my suggestions, below.
Always a Hit
Whether you’re serving these as a cocktail party appetizer, a tailgating snack, or a late night bite, these vegetarian sausage rolls will be a surefire hit with guests. It’s hard to say no to the combo of sausage, chutney, and flaky puff pastry, plus the miniature size makes these especially convenient to eat. (And don’t worry! Even though this is a vegetarian recipe, your meat-eating friends will be equally pleased!)
Easy to Make
While in the UK you can purchase pre-made sausage rolls at bakeries and supermarkets, they’re actually very easy to make at home. Plus, vegetarian and vegan sausage rolls aren’t as easy to find as the standard meat version, so making your own allows you to customize the ingredients to suit a meat-free diet.
Ingredients for Making Vegetarian Sausage Rolls
This vegetarian sausage rolls recipe requires just five ingredients (and really just four, since the sesame seeds are optional!) so it’s important to choose good-quality pastry, sausages, and chutney. In testing and developing this recipe, I used the following:
- Puff Pastry
Flaky, golden brown puff pastry provides a vessel for the sausages, and turns these veggie rolls into a portable hand-held treat. I made. my sausage rolls with store-bought pastry, but feel free to use homemade if you’re feeling particularly ambitious, or if you happen to have a block in the freezer. If using frozen puff pastry, follow the manufacturer’s instructions for thawing. You’ll need one sheet of pastry, approximately 10 x 12 inches in size. - Vegetable Chutney
I made my sausage rolls with Branston Pickle, a chutney-like British condiment consisting of a mix of vegetables (onions, carrots, swede, cauliflower) in a thick brown sauce made from vinegar, spices, apples, and dates. (For non-UK readers, make sure your “pickle” contains an onion/vegetable mixture, not dill pickles or pickle relish!) In the US, you can find Branston Pickle on Amazon, or in the international foods aisle of most grocery stores. Or, substitute an onion relish or onion chutney. - Plant Based Sausages
Refrigerated or frozen (again, follow the thawing instructions on the package) will both work. These days, there are all kinds of plant based sausages—I used the Linda McCartney brand, but feel free to choose your favorite. You’ll need six sausages, each about 4 inches long. If opting for a brand with bigger (or smaller) sausages, you can them in half, or use extra sausages as necessary.
Vegetarian Sausage Roll Tips and Tricks
Plan ahead. If you’re using frozen sausages and/or frozen puff pastry (rather than the refrigerated versions) you’ll need to thaw these according to the manufacturer’s directions, so the ingredients are ready to go when it’s time to bake. Note: You cannot make this recipe with frozen sausages, because they’re too difficult to slice. So plan accordingly!
You don’t need fancy tools to make this vegetarian sausage roll recipe, but you’ll want to have a pastry brush, a ruler, a fork, and a sharp chef’s knife on hand. In addition, I prefer to use a silicone rolling mat to cover the countertop—it prevents the pastry from sticking (without the need for flour) and just makes cleanup so much easier.
I’ve given measurements, but take these as a guideline rather than a hard-and-fast rule. Every brand of puff pastry—and every brand of veggie sausage—varies just a little bit, so your ingredients might be different than the ones I’ve used to test this recipe. It’s fine to adjust as necessary. You might wind up with a few more (or less) rolls, or perhaps they’ll be a little bigger or smaller than mine, but that’s totally okay. No need to be perfectly precise. Sausage rolls = comfort food, not fine dining!
If you have a sesame allergy, don’t enjoy sesame seeds, or just don’t have any in the cabinet, feel free to garnish the sausage rolls however you’d like. Some alternate suggestions include: poppy seeds, caraway seeds, flax seeds, everything bagel seasoning, or a sprinkling of coarse sea salt. Or, omit the topping altogether.
Serving Ideas
These miniature veggie sausage rolls are incredibly versatile! They’re perfect for brunchtime, lunchtime, snacktime, or any time, really. Some accompaniments and serving suggestions include:
- Dip them in a sauce such as ketchup, mustard, or sriracha mayo, or serve with additional pickle on the side.
- For an appetizer, add vegetarian sausage rolls to a platter alongside other puff pastry appetizers, like cheese twists.
- Eat sausage rolls for breakfast or an afternoon snack.
- Serve with chips (French fries), onion rings, or other veggie-friendly bites such as jalapeño poppers, spring rolls, cheese puffs, potato skins, or spicy buffalo cauliflower.
- Enjoy your homemade sausage rolls alongside potato salad, coleslaw, baked beans, sliced raw vegetables, or a mixed green salad.
Make-Ahead and Storage Suggestions
These sausage rolls are best served piping hot, straight from the oven. Because this recipe requires less than an hour from start to finish, I suggest making your veggie sausage rolls just before you plan to serve them. (Remember to thaw the sausages and puff pastry a few hours ahead of time, if you’re using frozen ingredients!)
Vegetarian sausage rolls reheat exceptionally well. (I made a big batch, then ate the leftovers for lunch over the next couple of days.) To store, wrap leftover sausage rolls in foil and refrigerate for up to three days. When ready to reheat, simply place the sausage rolls on a parchment-lined tray and heat in a 350° F / 176° C oven for 5-10 minutes, or until warmed through.
Leftover sausage rolls can also be eaten cold.
Other vegetarian puff pastry recipes you might enjoy:
Pithivier with Mushrooms, Leeks, and Potatoes
Puff Pastry Cheese Twists
Leek and Walnut Hand Pies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Vegetarian Sausage Rolls
- Total Time: 55 minutes
- Yield: 18 mini sausage rolls 1x
Description
Made with puff pastry, onion relish, and plant based sausages, these meatless sausage rolls offer a veggie-friendly alternative to traditional British sausage rolls.
Ingredients
6 tablespoons pickle (such as Branston Pickle), onion relish, or onion chutney
270 grams vegetarian sausages, thawed according to package directions if frozen (6 4-inch long sausages)
1 sheet store-bought puff pastry
1 egg, lightly beaten
Sesame seeds, to decorate
Flour, for dusting rolling mat or countertop
Instructions
Preheat oven to 400° F / 205° C. Line a rimmed half-sheet baking tray with parchment.
Lightly dust countertop or silicone rolling mat with flour.
Unroll puff pastry and use a rolling pin to roll the pastry a few inches wider, or a sharp knife to trim away any excess. When finished, you should have a 10 x 12-inch rectangle.
Slice the rectangle lengthwise, forming two 5 x 12-inch rectangles.
Spread a thin layer of pickle down the middle of each rectangle, allowing a 1-inch border on both sides.
Arrange the vegetarian sausages on top of the pickle, forming a neat line.
With a pastry brush, apply a thin strip of beaten egg to the puff pastry border.
Use your hands to roll each rectangle lengthwise into a log, wrapping the sausage and chutney inside.
With a fork, crimp the seam of each log to seal.
Brush the logs with the beaten egg.
With a sharp chef’s knife, slice each log crosswise into 1 1/4-inch – 1 1/2-inch slices. You should have about 18 slices total.
Transfer to prepared tray.
Brush the tops of the rolls with more beaten egg.
Sprinkle generously with sesame seeds.
Bake in preheated oven until pastry is flaky and deeply golden brown, about 20 – 25 minutes. Serve warm.
Wrap leftover sausage rolls in foil and store in the refrigerator for up to three days. To rewarm, place rolls on a parchment-lined tray and heat in a 350° F / 176° C oven for 5-10 minutes, or until warmed through.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Savory
- Method: Oven
- Cuisine: Vegetarian