It’s still a little early for festive treats and I wasn’t thinking at all of Christmas when I came up with the idea for these homemade sausage rolls. I just though they sounded pretty good in my head, and so I decided to make them. They will certainly be perfect for Christmas, when the time comes, but you can enjoy them in the mean time as they contain ingredients that are available all year round.
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I chose vegan chorizo sausage for my filling, which isn’t very festive, but you can choose any vegan sausage you like for these. The recipe makes 8, so use fresh sausages and pastry if you want to freeze some for later. The ideal time to do this would be after they are totally prepared, but before you cook them. You can also have a little fun with the recipe and experiment: try putting in some cooked, chopped chestnuts at Christmas time, or swapping the spinach for kale.
Gluten-free versions are available for all of the ingredients in this recipe, from the pastry to the stuffing, so you’ll still be able to enjoy these if you are intolerant or coeliac.
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Vegan Sausage Rolls with Stuffing and Cranberry Sauce
Ingredients
Easy to make Gluten Free.
- 1 pack sage and onion stuffing make sure it’s vegan
- 3 heaped tbsp cranberry sauce
- 2 tbsp olive oil
- 1 medium pepper finely diced
- 1 medium red onion finely diced
- 150 g baby spinach
- 8 fresh vegan sausages skins removed (I used Chorizo)
- ½ tsp garlic granules
- 1 tsp BBQ seasoning
- Salt and pepper to taste
- 2 x 500g blocks puff pastry make sure it’s vegan
- Oil for greasing
- A generous pinch salt
- A generous pinch of dried oregano
- A generous pinch of BBQ seasoning
Instructions
- First mix the stuffing in a blow with hot water as per the packet instructions. Mix in thoroughly, along with the cranberry sauce, then rest for 20-30 minutes to cook and then cool.
- While the stuffing is resting, heat the oil in a frying pan and cook the diced pepper and onion for about 6-8 minutes, until soft. Now stir in the baby spinach and cook until it has wilted. Turn off the heat and set aside.
- Once everything has cooled, mix the pepper, onion and spinach in with the stuffing, add the sausage, the garlic granules, the BBQ seasoning and the salt and pepper and mix thoroughly with your hands. Make sure to break up all of the sausage so that it evenly distributes.
- Set aside and dust your work surface with flour. Cut one of your pastry blocks in half, then roll each half out to a rectangle about 5mm thick. Cut that in half widthways, so that you have 4.
- Grease 2 large baking trays with oil, then use half of the sausage mixture for the 4 pastry cases. Spread the mixture out in the middle of each pastry lengthways, but don’t go all the way to the edge. Fold the excess pastry over the top, so that it meets in the middle, and press together. Flatten down the side edges and fold those over as well, so that you have a sausage roll shape about 8 inches (20cm) in length. Place the sausage roll on the greased tray with the folded bits of pastry underneath, then repeat the process for the other three pastries.
- Repeat the whole thing again with the 2nd block of pastry, so that you have 8 sausage rolls in total – 4 on each tray.
- Preheat the oven to gas 6/200C/400F.
- Lightly score diagonal lines in each pastry with a sharp knife, being careful not to go all the way through. You can brush with vegan milk here if you want to, but I didn’t for mine. Sprinkle on the salt, dried oregano and BBQ seasoning.
- At this point you can freeze those that you don’t want to cook straight away.
- Place both trays in the oven and cook for 20 minutes. Swap the trays over and cook for 20 minutes more, then swap again and give them 8-10 more minutes if they need it. If you are only cooking one tray, about 40 minutes should do it. They should be golden brown, puffed up and crispy. Serve immediately. They will keep for 4-5 days in the fridge once cooked.
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