Mashed vegetarian sausages, sweet caramelised onion and warm flaky pastry dipped in a sweet chilli jam or relish, what’s not to love?  

Makes 6 large sausage rolls 

  • 1 large or 2 small red onion, halved and sliced
  • 1 tsp of extra virgin olive oil
  • 1/2 tsp of light brown sugar
  • 2 tbsp of balsamic vinegar
  • 6 veggie/vegan sausages of choice
  • 1 sheet of puff pastry
  • 1/2 tbsp of milk [dairy or dairy-free]
  • 1 tbsp of soy sauce
  • 1/2 tbsp of maple syrup
  • 1 tbsp of sesame seeds
  1. Remove the puff pastry from the fridge to allow it to come to room temperature slightly before unrolling. Next heat a pan on a medium heat and add the oil and sliced red onion. Cook for a few minutes then add the light brown sugar and balsamic vinegar. Mix it all together and allow to caramelise stirring frequently for about 15 mins.
  2. Preheat the oven to 180c and unroll the puff pastry. If the sausages have skins on remove them. Mash the sausages with a fork and then using a knife cut the sheet of pastry into 6 even squares.
  3. Split the onion mix between the 6 and place it on the right-hand side of each square ensuring space is left around the edge.
  4. Now add the sausage filling on top of the onion and then carefully fold the left side of the pastry over the right and seal the long side tightly shut.
  5. In a bowl combine the milk, soy sauce and maple syrup. You could also use a beaten egg for the glaze here too.
  6. Gently score some lines in each roll and the brush over the liquid mix. Sprinkle with sesame seeds and place them onto a tray and into the oven for 20-25 mins until lovely and brown in colour. Enjoy!