What are Sausage Rolls?
Simply put, they are sausages rolled up in puff pastry, and are especially popular at Christmas time. Traditionally, the sausages are chopped up and spiced up with aromatics and herbs. Or you can be lazy and just wrap up cocktail sausages in puff pastry.
I love sausage rolls, there’s no two ways about it. And I simply must have them at this time of year. These days though, because my kids are all vegetarian, I tend to make them with vegetarian sausages.
Mango Chutney in the mix
My brother and two of his kids came to visit us for a week from Singapore; both to check up on us, as well as to find closure by visiting my late husband’s grave (we lost him this summer).
We had a really lovely time, despite the rain every day that they were here. My brother’s family is a little mad, just like us, so it’s always a winning combination.
Here’s a picture of us with the visitors taken a few days ago, wearing glasses with “Bride Squad” written on them. My niece, in the grey jumper in the front, is getting married in June next year. A trip we’re all looking forward to!
I’d started making the filling for the sausage rolls when I remembered their onion phobia! Seriously, I think my sister-in-law is the only one who isn’t afraid of them!
So I split the filling into 2, and then, faced the problem of how to make the onion-less sausage rolls a little more interesting.
Cranberry sauce would have been great, but I had no cranberries in the fridge. Having just moved house 3 weeks ago, no cranberries in the freezer either!
So I went through the jars of homemade chilli pastes and pickles in the fridge to see what might work. I could have jumped for joy when I saw the mango chutney! its sweet and spicy nature would be just perfect, I thought.
It was so good that when I made a big batch for some clients yesterday, I suggested I did half of it with mango chutney. I got a very happy WhatsApp message this morning because of it!
Sausage Rolls Recipe
It’s a super easy recipe. And as mentioned, I’m suggesting using shop bought puff pastry sheet and mango chutney for a sweat free experience.
This is how we do it:
- Make the sausage roll filling.
- Roll out the pastry sheet and divide into 2 rectangles.
- Spread the mango chutney onto one half.
- Top with filling.
- Roll up and glaze with egg.
- Cut and bake.
What vegetarian sausage to use?
This is completely up to you. These days, there are so many different types of vegetarian and vegan sausages, you’ll be spoilt for choice. I’ve tried so many over the years, but these Lincolnshire sausages by Cauldron are my favourite.
There really is not much else to think about in this recipe, it’s an easy British Christmas tradition.
Can you freeze Sausage Rolls?
Absolutely! Finish the recipe up to just before baking, then freeze them. Bake straight from the freezer, adding an additional 10 minutes to the baking time.
Shall we go make us some vegetarian sausage rolls with mango chutney?
Vegetarian Recipes on LinsFood
For more vegetarian and vegan recipes, head on over to the Vegetarian page for more recipes like the following:
Christmas Recipes on LinsFood
If you fancy more festive recipes, head on over to the Christmas page for more delightful recipes, like the following:
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Vegetarian Sausage Rolls with Mango Chutney
- 300 g (10.5 oz) vegetarian sausages (slightly more or less is fine)
- 1 medium onion
- 1 heaped Tbsp dried sage
- freshly ground black pepper
- 6 heaped mango chutney
- 300 g (10.5 oz) all butter puff pastry sheet shop bought sheet, no need to roll out
- 1 small egg beaten
Prepare the sausage filling
- Place the sausages in a chopper and chop to a fairly fine mix. Place in a large bowl.
- Add the onion to the chopper and chop finely, stopping short of a watery mix. Add to the bowl.
- Add the sage and a generous grind of black pepper to the sausage and onion, and mix thoroughly with your hands. Set aside, and wash your hands.
- Preheat the oven to 220℃ (200℃ Fan/430℉).
- Roll out the pastry sheet. If your pastry isn’t already rolled, out, use a rolling pin and some all purpose flour to roll it out into a rectangle about 30cm x 20cm (12″ x 8″).
- Divide this large pastry rectangle into 2 rectangles, lengthwise. Cover one with a kitchen towel to prevent from drying out while you fill the other one.
- Spread half the mango chutney on the pastry, stopping about 2.5cm (1″) from the edges.
- Take half the sausage meat, roll it into a long sausage and place in the middle of the chutney covered pastry, spreading the mix to the ends and ensuring that the thickness is fairly even.
- Brush the beaten egg all along one long edge, and fold over, carefully sealing the roll. Turn it over so that the sealed side is on the bottom.
- Using a sharp knife or pastry cutter, cut the roll in half, then, each half in 3, making a total of 3 sausage rolls.
- Brush the top of the rolls with a beaten egg, and, using a sharp pair of scissors, snip 2 triangles in on the top, to allow steam to escape, so the pastry doesn’t bubble up from steam.
- Place on a baking tray.
- Repeat the whole process with the second pastry rectangle.
- Bake in the oven on the top rack, for 15-20 minutes. The longer you cook, the crispier the pastry.