Festive Vegan Sausage and Chestnut Rolls

I’m spending Christmas with Hannah’s Family this year and I’m wanting to make it as easy as possible for her Mum so she doesn’t have to fuss over me too much.  So I’m coming armed with goodies for any occasion that everyone can enjoy too!  These are inspired by the Nut Roast that I made a few posts back as I realised it would make a great filling for sausage type roll which you can enjoy over a drink or as a warm canapé. It’s also the makings of a Nut Wellington so do with it what you will!

Makes 20 Rolls (or 10-12 Larger Ones if you want them for Lunch).

What you need:

  • 1 (Box) Sheet of Jus Roll Light Puff Pastry
  • Ready made or Home Made Cranberry Sauce
  • 4 Linda McCartney Sausages (Thaw if Frozen) Roughly Chopped
  • 4 Large Chestnut Mushrooms Roughly Chopped
  • 90g of Cooked Chestnuts (Crumbled Straight from Pack)
  • 1/2 Red Onion halved and sliced
  • 1 Small Leek sliced (or use other half of red Onion)
  • 1 tsp of Lazy Garlic or 1 clove of garlic crushed
  • 20g Unsalted Cashews
  • 20g Pecans
  • 10g Chopped Hazelnuts
  • 10g of Pine Nuts
  • 1 tbsp Panko or Fresh Breadcrumb
  • 2 tbsp of Plain Flour
  • 1 tsp of Balsamic Vinegar
  • 1 tbsp of Agave
  • 1/2 tsp of Dried Rosemary
  • 1 tsp of Dried Sage
  • 1/2 tsp of Dried Parsley
  • 2 tbsp of Dried Cranberries
  • 2 tbsp of Chia Seeds ground and mixed with water to create you ‘egg’.
  • Unsweetened Almond Milk
  • Salt and Pepper

What you need to do:

  1. Pre Heat the oven to Gas Mark 5.
  2. On a baking tray spread out your Pecans and Cashew nuts and start to toast for 2-3 minutes. Then add your Pine nuts and Hazelnuts to the baking tray and toast for a further 2 minutes until golden brown. Leave aside to cool.
  3. On a Medium Heat spray a little oil into a frying pan and add Red Onion and Leeks into it. Gently fry them for 5-7 minutes until they go soft. Then add in a splash of Balsamic Vinegar and a small squeeze of Agave Syrup and continue to stir for 1 minute then transfer to a mixing bowl.
  4. Rinse off your frying pan and return to the heat. Add in a small knob of vegan butter and once melted add in your mushrooms cook until they just start to go soft.
  5. Add in your chopped Linda McCartney Sausages and crumble in your chestnuts, season with Salt and Pepper, stir and gently fry for a couple of minutes. Add in your Garlic and stir for a further 2 minutes then transfer contents to your mixing bowl.
  6. Add in the cooled nuts, Breadcrumbs, Flour, Cranberries, Rosemary, Sage, Parsley and and little more Salt and Pepper and give a really good stir. Add the mixture into a food processor and before you turn it on add in your chia ‘egg’. Mix together for 2-3 minutes until it forms a coarse firm paste that isnt too dry.
  7. Unroll your puff pastry sheet and cut in half lengthways so you are left with 2 long halves. Down the Middle of each half, spoon in a line of Cranberry sauce, but not too thick! Then with clean hands grab handfuls of the sausage mixture and try and roll in to 2cm thick sausages and place on top of the cranberry sauce. You will have to merge the ends into one another so that you can make one long sausage.
  8. Pour some almond milk into a bowl and either with a brush or clean fingers brush almond milk onto the the exposed pastry which should be either side of the long sausage. Then by starting to pick one edge of the pastry up whilst at the same time start to roll the sausage over try and join to the 2 exposed sides together or simple pull on side up and the pull the other side over it so the sausage is sealed safely inside.
  9. Take a fork and crimp the seam of the pastry together to stop it unrolling. Then cut it into 2cm thick pieces or larger if you want to make a meal out of it. Place them onto a greased baking sheet and brush their tops with a little more almond milk. Put into the oven for about 20-25 minutes and check them halfway through and guage if they need the full 25 or a little longer. They should come out a lovely golden brown colour.
  10. ENJOY!!!

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