What if I told you that you could enjoy delicious sausage rolls that taste just like the traditional bacon version? My Classic English Mushroom and Onion Sausage Rolls combine a stuffing of mushrooms, onions, dried sage, some very tasty secret spices, all wrapped in flaky, golden puff pastry. The recipe ticks all the boxes for the best pub-style comfort food, so let me show you You how to make it too!
Why These Sausage Rolls Work
It’s no secret that sausage rolls are basically a British national treasure. You can find them on every highway, at every football game, and at any buffet center. But if you’re cooking for a crowd, you need something that will satisfy everyone.
This recipe is heavily influenced by my popular Mushroom Wellington (see picture below) which takes advantage of its rich, earthy flavour. The result is a deliciously delicious meatless bite that ensures you won’t miss the meat.
The best benefit of not eating meat? They stay beautiful at room temperature. Without the pork grease, the meat remains crispy and succulent, making it perfect for traditional English picnics, party meals and casual entertaining.
The Secret to Perfect Meatless Stuffing
Because mushrooms contain a lot of water, they are cooked in a hot pan first with the onions. This important step starts the cooking process and evaporates any excess moisture, ensuring your dough stays crispy, not soggy.
The filling is made in a similar way to traditional French Duxelles, namely a mixture of mushrooms, finely chopped onions or shallots, and spices sautéed in butter to form a dense, highly flavorful paste.
The Best Mushrooms To Use
When choosing ingredients, brown mushrooms (such as chestnut or cremini) are the best to use. I like it for this recipe because it contains less water and has a deeper, nuttier flavor than standard white buttons. Gives your vegetarian sausage rolls a bold taste.
The key to this filling is holding everything together with breadcrumbs soaked in milk. This creates a pliable texture that holds its shape perfectly, allowing you to easily press and roll the savory mushroom mixture into standard “sausages” before wrapping them.
Pro Tip: If you want to make the entire recipe 100% vegan, simply swap the milk for your favorite plant-based milk and use store-bought dairy-free puff pastry sheets and a splash of plant-based milk for the top wash.
Secret Spices
You might look at the ingredient list and wonder why I put ground ginger and nutmeg in these savory mushroom rolls! This may sound like a Christmas cookie combo, but trust us, it’s the ultimate flavor secret.
Because we don’t use meat, we miss out on the natural, complex sweetness and warmth of traditional sausage meat. To remedy this, I used the same spice mix that I use in my Homemade English Bangers. A small pinch of ground ginger provides a subtle, tangy brightness that cuts through the richness of the mushrooms.
Meanwhile, ground nutmeg adds a wonderfully comforting aromatic warmth that mimics the classic spice profile of a traditional English sausage roll. Together with sage, these two spices are what bridge the gap, giving the mushroom mixture an authentic and nostalgic taste.
How to Shape and Size Sausage Rolls
One of the best things about making them at home is their versatility – you can make them any size you like.
- Party Size: Cut into bite-sized mini rolls (great for buffets or game day snacks).
- Lunch Box Size: Cut into classic four inch lengths for an English picnic or weekday lunch.
- Giant Bakery Style: Leave them long and warm, like the ones you pick up from the bakery counter on a cold afternoon.
Whatever size you choose, remember to wash the eggs just enough so they cook into that distinctive shiny golden brown crust.
How to Serve and Enjoy
The absolute beauty of living without meat is how well they travel. Since it doesn’t get greasy when cooled, it’s the best food to take home. Pack them for a sunny day at the beach, toss them in a basket for a picnic in the park, or pile them on a plate when you’re entertaining friends at home.
While they are all delicious, they reach a new level when paired with the right spices. They’re great served alongside a big dollop of my tangy, crunchy homemade Piccalilli (see picture above). Bright, mustard-spiced pickles cut through the rich, buttery puff pastry beautifully.
Of course, if you want a more traditional street bread making experience, you can’t go wrong with classic ketchup or a thick, tangy spread of HP Brown Sauce. If you want to keep it elegant for entertaining, tangy English mustard or sweet caramelized onion chutney also make great dipping accompaniments.
Tips for Success: Store, Freeze and Prepare
To get the best results from your homemade rolls, keep these simple kitchen tips in mind:
- Prevent Sticking: Always line your baking sheet with parchment paper. The filling may bubble slightly, and the parchment paper will prevent the cake from tearing or sticking to the pan when you lift it. To minimize this, make sure you pinch the edges tightly after rolling so they don’t come undone when the cake rises in the oven. If any of the savory mushroom mixture still spills onto the paper while baking, don’t panic! Just use the back of a spoon to gently push it back into the roll while it’s still hot.
- Stepping forward: You can easily assemble this roll the day before. Wrap uncooked cookie sticks tightly in plastic wrap and store in the refrigerator. Slice and wash the eggs before placing them in the oven.
Freezing (Best Time Saver): You can freeze them raw. Shape and cut the rolls, place them on a tray to freeze, then transfer to a freezer bag. Bake straight from frozen at 200°C – just add an extra 5 minutes to the baking time.
- Storing Toast: If there are any leftovers, store the rolls in an airtight container in the refrigerator for up to 3 days. To regain that fresh-baked crunch, place in a hot oven or air fryer for 5 minutes (avoid the microwave, or the cookies will be soft).
More English Sausage Rolls
If you love golden sausage rolls as much as I do, I have another sausage roll recipe to keep your kitchen smelling delicious.
Once you’ve mastered this mushroom version, go back to basics with my Classic English Sausage Rolls and delicious Mini Pork & Sage Sausage Rolls with Curry Sauce. Or, if you’re planning ahead for the holidays, bookmark my favorite Leftover Turkey and Sausage Roll Stuffing to use up your Christmas or Thanksgiving leftovers.
Classic British Mushroom and Onion Sausage Rolls
The classic British sausage roll combines an earthy brown mushroom filling, sweet onions, dried sage, a hint of nutmeg and dried ginger wrapped in crispy golden puff pastry. A meatless twist on a British national treasure, it keeps its shape and tastes amazing at room temperature, making it perfect for picnics, holiday platters or casual entertaining at home.
This recipe makes 12 small rolls
Cook Mushrooms and Onions
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Heat oil in a large non-stick skillet over medium-high heat. Once hot, add mushrooms and onions. Cook, stirring frequently, for about 3 to 4 minutes until it starts to soften and reduces in volume. If the pan looks a little dry, add a little more oil. You don’t want to over brown it here; this step only starts the cooking process and allows them to release excess moisture. Transfer the mixture to a large bowl and let cool until safe to handle.
Mix and Taste the Filling
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Add hydrated breadcrumbs, salt, dried ginger, nutmeg and dried sage to the cooled vegetables. Stir well to combine. (Feel free to taste the mixture now and adjust the salt or seasonings to your liking).To test the consistency, take a handful of the mixture and squeeze it in the palm of your hand. It should easily maintain its sausage-like shape. If it feels too wet or crumbly, sprinkle on another teaspoon of dry breadcrumbs until it blends easily. If you prepare it in advance, you can cover and refrigerate the contents at this stage.
Assembling the Reel:
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Preheat the oven to 400°F (200°C) and line a large baking sheet/tray (or smaller baking sheet/tray) with parchment paper.
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On a lightly floured surface, roll the cooled puff pastry into a rectangle approximately 10 inches wide by 13 inches long (25.5 x 33 cm). Cut the cookie sheet in half lengthwise to make two long strips (each about 5 inches wide and 13 inches long).
Roll and Seal:
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Divide the filling into two equal parts. Shape each portion into a long, tight sausage in the center of each piece of pastry. Brush one long edge of the pastry slice with egg wash.
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Take the opposite side of the pastry, roll it tightly over the filling, and tuck it slightly over the egg-washed edge to seal.
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Pinch the edges well so they don’t come apart while baking.
- To save time, you can process the mushrooms and onions together in a food processor until finely chopped.
Portion: 3, Calories: 163kcal
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