No Porkies Sausage Rolls. Plant-based sausage meat lightly seasoned encased in a flaky puff pastry.

You can mix & match frozen food, the Total Weight of your Frozen Order has to be a minimum of 6lbs
This item has a ship weight of 1lb.
Requires Styrofoam Box and Dry Ice.

Ready to bake vegetarian sausage rolls wrapped in puff pastry are perfect for a quick snack, especially for vegetarians, or for days when you wish to enjoy a meat-free snack.


Water, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Fat Spread, Soya Protein Concentrate, Sage and Onion Stuffing, Water, Salt, Raising Agent: Ammonium Hydrogen Carbonate, Breadcrumbs, Water, Salt, Yeast, Onion, Sage, Salt, Raising Agent: Sodium Bicarbonate, Dried Parsley, Barley Malt Extract), Sunflower Oil, Modified Maize Starch, Stabiliser: Methylcellulose, Salt, Mushroom Stock (Concentrated Vegetable Juices of Mushroom and Onion, Salt, Rapeseed Oil, Mushroom Powder, Sugar, Cornflour, Onion Powder, Yeast Extract, Ground White Pepper, Dried Nutmeg, Ground Cayenne Pepper, Wheat Protein

Nutritional Information:

Serving Size: 1 vegetarian sausage roll

  • Calories 301
  • Fat 17.3 g
  • Total Carbs 25.1 g
  • Protein 9.3 g
  • Fibre 4.2 g


How to Cook Ready-to-Bake Vegetarian Sausage Rolls?

Oven cook from Frozen – Preheat oven to 200°C (Fan 200°C/Gas Mark 6). Remove the vegetarian sausage rolls from their packaging and place them on a baking tray covered in foil. Cook at 200°C for 25-30 minutes.

*Do not refreeze once defrosted.

Recipe Idea– Piccalilli Sauce


  • 500 g cauliflower, cut into small florets
  • 100 g green beans, trimmed and cut into small pieces
  • 200 g courgette, cut into small pieces
  • 200 g shallots, peeled and cut into small chunks
  • 600 ml malt vinegar
  • 200 g caster sugar
  • 1 tbsp coriander seeds
  • 3 tbsp English mustard powder
  • 2 tbsp black or yellow mustard seeds
  • 4 tbsp plain flour
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 2 bay leaves
  • 2 tbsp sea salt



  • Put the vegetables in a bowl and toss with 2 tbsp sea salt. Cover it and leave it for 4 hours at room temperature. Drain the vegetables and wash them under cold water.
  • In a bowl, add 100 ml vinegar and to it add the coriander seeds, mustard powder, cumin, mustard seeds, flour, and turmeric. Mix together to make a thick paste.
  • In a pan, heat the remaining 500 ml vinegar, and to it add sugar, bay leaves and a pinch of salt. Wait till the sugar dissolves and lower the heat. Next, add the mustard vinegar paste to it. Keep stirring the mixture for 5 minutes or till it thickens. To this, add the vegetables and heat for just about a minute. Remove from heat and pour into sterilised jars.
  • Seal the jars and leave them in a cool and dark spot for at least 3 months before using them. Once you open the jar, keep it in the fridge and then use the piccalilli within a month.


Note – Pearl onions can be used instead of shallots, peel them and cut into halves or leave them whole

Interesting to Read

Like the regular sausage rolls, the vegetarian sausage rolls are encased in puff pastry, but instead of meat sausages, they have a filling of vegetables. The filling of vegetables can differ and may include mushrooms, lentils, cheese, soy protein, pea protein, potatoes, etc. They can be frozen, making them an ideal snack or meal for times when you are lazy to cook or in a hurry.

Availability: Out Of Stock

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