Roots and Toots’ Veggie Sausage Rolls
With caramalised onions, mushrooms and Victoria plum chutney
I find veggie sausage rolls can sometimes taste a little unadventurous but the secret is to layer with additional flavours and textures as I have here. I’ve experimented with a basic sausage roll recipe and I’ve found the best veggie sausage to use is Cauldron’s Cumberland Sausages which, based on an authentic British recipe, contains a gentle spice. Add to this, sticky caramelised balsamic red onions, fig or plum chutney and creamy, buttery mushrooms.
These flavoursome parcels are lovely at Christmas time with a glass of mulled wine or brandy-spiked hot chocolate. Or as we did this weekend with friends, taken in a pack-up along with some tomato and basil soup, equipped for a long beach walk.
Roots and Toots’ Veggie Sausage Rolls:
276g Cauldron Cumberland Sausages
320g pack ready-rolled puff pastry
1 red onion, thinly sliced
4 tbsp Victoria plum or fig chutney
1 beaten egg, to glaze
2 tbsp balsamic vinegar
2 tsp pale brown sugar
½ small garlic clove, crushed
Heat oven to 200C/fan 180C/gas 6.
1) Finely chop mushrooms and panfry in butter until soft. Remove from pan, place in a saucer and set to one side.
2) In the same pan, fry red onion in olive oil or butter for 5 minutes until softened. Add crushed garlic and cook for one minute. Add 2 teaspoons of sugar and the balsamic vinegar. Cook for a further minute until sugar and vinegar has absorbed and the onion mixture is a little sticky. Set to one side.
3) Unroll the puff pastry sheet so the longest side of the rectangle is at the top.
Cut the piece of pastry down the middle lengthways so you have two almost square-like halves.
4) Remove the sausages form the packet and with your fingers break up into ‘sausage meat’ so that the form is moldable.
5) In each square of the pastry spoon and smear around 1 – 2 tablespoons of chutney. Place half of the sausage, mushroom and onion mixture in the middle in a cylinder shape, leaving an edge each side. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg to secure.
7) Use a sharp knife to cut each roll into 6 – 7 pieces, each about 5cm long, and place on a baking sheet.
8) Score each sausage roll with a knife and brush more egg all over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and golden brown.