top of page

sausage rolls

IMG_8042.jpg

Ingredients:

 

Makes 8 sausage rolls

2 Small Brown Onions, sliced finely
1 Tbsp of Oil
1/2 Tsp of Salt
2 Tsp of Sugar
2 Cloves of Garlic, finely chopped
1 Cup of Walnuts
2 Medium Carrots
400g of Soft Tofu 
4 Tbsp of Tomato Paste
1/4 Tsp of Liquid Smoke (optional)
2 Tbsp of Smoked Paprika
1/2 Cup of Nutritional Yeast
1/4 Tsp of Black Pepper
1/4 Cup of Soy Sauce 
2 Tbsp of Non-Dairy Milk
1 Tbsp of Maple Syrup
1 Cup of Breadcrumbs
2 Sheets of Frozen Puff Pastry
Sesame Seeds (sprinkled on top)

Making the sausage rolls: 

  1.  In a bowl, combine the onion, sugar, oil and 1/2 tsp salt. Mix to combine

  2.  In a saucepan on medium low heat, add the onion mixture and cook until onion is translucent, stirring frequently

  3.  Add in the garlic and cook for an additional 2 minutes. Set aside

  4.  In the container of a blender or food processor, add the walnuts

  5.  Pulse the walnuts to break them into crumble sized pieces

  6.  Transfer the crushed walnuts into a large bowl and set aside

  7.  In the same blender container, add the carrots, pulse until fine chunks

  8.  Transfer into the bowl with the walnuts

  9.  In the same blender container, add all the remaining ingredients excluding the breadcrumbs, and blend until a smooth paste forms

  10.  Tip into the bowl with the walnuts and carrots

  11.  Mix to combine everything together, then add the breadcrumbs

  12.  Cover the bowl and place in the fridge for 30 minutes to 1 hour for mixture to firm

 

Assembly:

  1.  10 minutes prior to rolling out the sausage rolls, remove your puff pastry from the freezer and allow to defrost

  2.  Once defrosted, slice each sheet in half lengthways, leaving the plastic wrap underneath

  3.  Spread the sausage roll mixture evenly between the 4 pastry sheets

  4.  Shape the mixture into a log shape off to one side, so there is 2/3 of the pastry free to roll over and cover the mixture

  5.  Roll the pastry over the top of the sausage roll mixture, ensuring the two sides of the pastry meet

  6.  Place the seam of the pastry flat to the bench, this is the bottom of the sausage rolls

  7.  Repeat until all the mixture has been rolled (at this stage you can freeze the sausage rolls if desired)

  8.  Leaving the plastic wrapping on, cut the sausage roll in half lengthwise with a sharp serrated knife

  9.  Preheat oven to 220 degrees celsius

  10.  Line a baking tray with baking paper

  11.  Combine the non dairy milk, oil and maple syrup in a small bowl and brush over the sausage rolls

  12.  Top with sesame seeds and bake for 20-25 minutes or until pastry is golden and crispy

  13.  Remove from oven and allow to cool for 10 minutes before eating. Enjoy!

bottom of page