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.