If you’re looking for an appetiser that the whole family (vegan or not) will love, then these Apple & Sage Mini Sausage Rolls are perfect. They’re incredibly moreish and absolutely delicious. Not only this, they’re easy to make and you can prepare them ahead of time!
While these Apple & Sage Sausage Rolls may look complex to make, I promise you they aren’t.
To make ahead of time, after slicing the raw sausage rolls into your desired sizes, and adding the glaze and sesame seeds; place in the freezer ready to be cooked from frozen on Christmas day.
Apple & Sage Mini Sausage Rolls
If you're looking for an appetiser that the whole family (vegan or not) will love, then these Apple & Sage Mini Sausage Rolls are perfect. They're incredibly moreish and absolutely delicious. Not only this, they're easy to make and you can prepare them ahead of time!
Ingredients
- 6-8 vegan sausages of choice I love the vegan Richmonds in this recipe
- 1 apple peeled, chopped into small cubes
- 2 tbsp cranberry sauce you can also sub for caramelised onion chutney
- 2-3 fresh sage leaves finely chopped
- 320 g ready-made puff pastry I use Jus Rol which is vegan!
- Sesame or poppy seeds for topping
For the glaze
- 1 tbsp dairy free milk of choice
- 1 tbsp soy sauce
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 200 degrees celsius and line a baking tray with baking paper
- Remove the skins from the vegan sausages (score each one with a sharp knife and peel off the transparent skin)
- Put the sausage meat in to a bowl along with the cranberry sauce and chopped sage – mash with the back of a fork to combine, then stir in the chopped apple
- Take out the puff pastry and slice into 3 equal parts (picture below)
- Add a third of the sausage mixture to each piece – use 2 forks to shape the sausage meat down the centre
- Take the sides of the pastry and roll over – then seal the edge. You should end up with 3 long sausage rolls.
- Turn each sausage roll over so the sealed side is face down – score the top of each
- With a sharp knife, slice each of the 3 rolls into your preferred size (I cut around 21 mini sausage rolls – 7 from each roll)
- Place each sausage roll onto a lined baking tray
- Make the glaze by combining soya milk, soy sauce, and maple syrup in a small bowl – brush on to the top of each sausage roll and sprinkle a few sesame seeds on to each
- Place in the oven to bake for 20-25 minutes until golden brown
