- 6 Linda McCartney vegan sausages defrosted - see notes
- 1 tsp onion powder
- 1 tsp sage dried or fresh
- 1 tsp herbes de provence or other herb mix
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 sheet ready-rolled pastry puff or shortcrust - see notes
- 4 tbsp non-dairy milk
- 2 tbsp oil
- 2 tbsp sesame seeds
Preheat the oven to 180 degrees C.
Add the defrosted sausages to a mixing bowl and mash with a fork. Add the onion powder, sage, herbs, salt and pepper and mix until the spices are well mixed throughout. If the mixture is a bit dry add a splash of water to help it stick together.
Unroll the pastry sheet onto a floured chopping board and cut into 4 equal strips around 2" or 5cm wide.
Split the sausagemeat mixture into quarters and roll each of these sections into a long sausage, the same length as the pastry strips. Place one sausage along the edge of each pastry strip.
Using a pastry brush, brush some non-dairy milk along the pastry strip next the sausagemeat. Gently roll each pastry strip up and press to stick the edges together.
Turn each of the long sausage rolls up so the sealed edge is on the bottom. Using the pastry brush again, brush some oil along the top of each roll.
Sprinkle some sesame seeds onto the chopping board and gently roll each sausage roll over the seeds so they stick to the oil on top.
Take a sharp knife and cut off the ends of each roll and then cut into equal sized sausage rolls around 1 1/2 inches or 4 cm long.
Place the sausage rolls on a lightly-greased baking tray and bake in the oven for 12-15 minutes, turning halfway through, until golden brown.
Remove from the oven, transfer to a cooling rack and once they have cooled down they are ready to eat.
I used the Linda McCartney original vegetarian sausages as they don't have any kind of skin and once defrosted mash down perfectly into a malleable vegan sausage meat. If you can't find these you can use any other vegan sausage that has these same texture qualities.