Vegan, gluten free and a breeze to make!
Mashing up Gosh’s sage and black pepper sausages with plant based milk created the perfect sausage ‘meat’ and spreading on chutney or cranberry sauce makes them that bit EXTRA.
CHRISTMASSY VEGAN SAUSAGE ROLLS
Servings: 20
Ingredients
- 2 packs (480g) Gosh sage and black cocktail sausages or their normal size
- 1/2 cup plant based milk, i used almond milk
- 1 jar chutney or cranberry sauce, i used real ale
- 1 ready rolled gluten free vegan puff pastry sheet, i used justrol
- Black and white sesame seeds, optional
Glaze
- 1 tbsp plant based milk
- 1 tbsp rapeseed or olive oil
- 1/2 tbsp tamari
Instructions
- Preheat oven to 200c. Line a large baking tray with parchment paper.
- Bung the sausages and milk into a bowl, squidge and mash till your left with a smooth paste with no lumps.
- Cut the pastry into 3, lengthways. Spoon 2.5 tbsps of chutney lengthways along the middle of each sheet.
- Divide the sausage mix by 3. Mould each into a long cylinder and place along the chutney.
- Brush the pastry edges with a lil milk, fold up the sides and pinch the edges together to create a seam. Turn over and place in the freezer for 10 mins to make it easier to slice.
- To make the glaze; whisk all ingredients together till the oil has emulsified.
- Take out the freezer, trim the edges and cut each roll into 1-2 inch slices. Brush on the glaze, Sprinkle on the sesame seeds and pop onto the tray.
- Whack in the oven for 25-30 mins till golden and crisp.
