Try these sausage rolls with juicy Impossible Sausage and flaky puff pastry. They make the perfect appetizer or snack.

VEGAN SAUSAGE ROLLS

Cook Time: 30 minutes
Prep Time: 20 minutes
Total Time: 45 minutes
Serving Size: 4
Total Servings: 4

Ingredients:

• 1 puff pastry sheet, defrosted
• 14 oz vegan ground sausage, defrosted (I use Impossible Sausage, savory)
• 1 tbsp onion, minced
• 1 medium garlic clove, minced
• 1 tsp dried sage
• 1/4 tsp dried thyme
• 1/4 tsp coriander
• 1/8 tsp nutmeg
• 1/8 tsp cayenne pepper
• For the “egg wash:”
• 1 tbsp melted vegan butter
• 1 tbsp soy milk

Directions:

1. In a bowl, mix well with a fork the sausage, garlic, onion, sage, and thyme, coriander, nutmeg, and cayenne pepper.
2. Turn the longest side of the puff pastry  vertical. The length should be 10.75″ tall. Cut this in half horizontally to make two sheets (5.25″x4.875″).
3. On the first pastry sheet, use 3/4 cup of filling to create a log about a 1/4 inch from the bottom of the pastry.
4. Brush the bottom horizontal edge with the egg wash. Fold the top part of the pastry over the log and firmly seal each side. You can stretch the puff pastry dough in order to seal the edges. Press down to seal about 3-4 times to ensure a good seal.
5. Cut the sides with a knife. Cut the bottom with a knife but not too close so the roll remains sealed.
6. Brush the roll with the egg wash.
7. Cut the pastry in half, then cut in half those halves, and then cut those halves in half. You should have eight small sausage rolls.
8. Do this for the other sheet of puff pastry.
9. Put on a baking sheet with aluminum foil without any extra cooking spray. Bake at 350 degrees for 30 minutes.
10. Let cool for at least 10 minutes before enjoying.