Vegan Chestnut and Cranberry Sausage Rolls
These Vegan Chestnut and Cranberry Sausage Rolls are the perfect Christmas canape or festive snack. Get the recipe below.
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How to make Vegan Sausage Rolls
Making sausage rolls is simple; all you need to do is mix together a filling that is wet enough to stick together but not so wet that it will make your pastry soggy. Traditionally this mixture is made of pork sausage but when making vegan sausage rolls you can use a mix or vegetables and rice or perhaps even lentils. Alternatively you can flavour vegan sausage meat which is what I have done in this recipe.
Once you’ve made the filling you spoon this on to a long rectangle of puff pastry and roll the pastry over the top. Next you simply press down the edges with a fork to make sure none of the filling escape! You can cut these sausage rolls into small, bite size morsels or you can make much bigger sausage rolls to enjoy as a lunch or dinner.
Once you’ve cut them to size, all that’s left to do next is bake!
To flavour these sausage rolls I finely chop pre-cooked chestnuts and dried cranberries. I add these to Richmond vegan sausages that has been removed from it’s casings and mixed with dried herbs and a good helping of cracked black pepper. They are a festive mix of sweet and savoury!
You can serve these as part of a buffet or as a simple canape. They are great with a hot mug of glogg or with a Christmas Royale cocktail. The choice is yours.
Ready made puff pastry versus homemade pastry
I’m not going to go into great detail here about how to make your own puff pastry. It’s a great skill to have, but probably not one you’re going to want to deploy in the run up to Christmas or at another busy time of year.
Using ready made pastry is a much quicker and easier alternative to making these Vegan Chestnut and Cranberry Sausage rolls. The good news is that lots of brands of ready made puff pastry are vegan. That means that this is a short cut that everyone can enjoy this festive season.
If you do go down the ready made puff pastry route then the pre-rolled versions are not quite the right dimension. Instead, I would recommend buying the block and rolling it out yourself.
Vegan sausage meat
These Vegan Chestnut and Cranberry Sausage Rolls are meaty. By that I mean they are made with a meat substitute that is quite realistic rather than being made from simpler ingredients like lentils or mushrooms. (If you’d prefer the latter, check out my Miso Mushroom Sausage Rolls.)
Because of this, you need to use vegan sausages that try to mimic pork. Something like a Richmond plant based sausage would be perfect. It needs to have the texture of raw sausage meat so that you can easily remove it from the sausage casings and stir through the onion, chestnuts and cranberries.
More on that in the recipe below.
The recipe
Vegan Chestnut and Cranberry Sausage Rolls
Ingredients
For the filling
- 8 vegan sausages pork-style
- 100 g dried cranberries
- 100 g chestnuts pre-cooked and cooled
- 1 small onion finely diced
- 0.5 tsp mixed herbs
- salt and pepper to taste
For the pastry
- 500 g vegan puff pastry
- soy milk
- 1 tbsp sesame seeds
- plain flour for dusting
Instructions
To make the filling
- Remove the pork-style sausage meat from the casings. Discard the casings and add the sausage meat to a bowl.
- Finely dice the onion, cranberries and chestnuts and add to the sausage meat along with the herbs and seasoning.
- Mix well until all of the ingredients are well combined.
To make the sausage rolls
- Preheat the oven to 200C / 400F / gas mark 6.
- Cut the pastry block in half and roll each half into a long thin rectangle roughly 20 x 30cm (roughly 8 x 11 inches) and 3mm thick.
- With the shorter edge closest to you, spoon the filling slightly off centre (and closer to the right hand edge) of both puff pastry sheets, creating a long “sausage” of filling.
- Brush the right-hand pastry edges with a little soy milk, then lift the left edge up and over the filling until it meets the pastry on the right hand side.
- Using a fork, crimp the edges so that the pastry is sealed.
- Brush all over with soy milk and then sprinkle with the sesame seeds.
- Cover and place into the fridge to firm up for half an hour.
- Remove the long sausage rolls and cut to your preferred size. (You should be able to get up to 12 sausage rolls out of this amount of filling and pastry depending on their size).
- Place them into the centre of the oven and bake for 25-30 minutes or until the pastry is crisp and golden and the filling cooked through. (Please note, if you want to cook larger sausage rolls you may wish to reduce the temperature slightly and extend the cooking time to ensure the filling is hot and cooked all the way through).
Nutrition
More puff pastry recipes
More vegan recipes
For more vegan recipes check out the Vegan Recipe Archives.
It looks pretty yummy recipe to me. Thanks a lot!