Giant Veggie Sausage Roll

Prep 20 mins
Cook 40-45 mins
Serves 3

Mix up your festive table with this Giant Vegetarian Sausage Roll.
Seasoned with all those earthy winter flavours, it’s a stunning main dish or a great party piece for the centre of the table – just remember to hide some from your guests so you can enjoy it the next day, too

Vegetarian Lincolnshire Sausages Find out more

Ingredients

400g Cauldron Vegetarian Lincolnshire Sausages
2 tablespoons olive oil
1 large onion, finely chopped
2 apples, peeled, cored, and finely chopped
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon dried thyme
Salt and black pepper to taste
1 tablespoon wholegrain mustard
375g puff pastry (ready-made or homemade)
1 egg, beaten (for egg wash)

Method

  1. Preheat your oven to 200°C (180°C fan/400°F/Gas Mark 6).
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. # Add the chopped onions and cook until they become soft and translucent, about 5 minutes.
  3. Add the minced garlic, chopped apples, brown sugar, dried thyme, salt, and black pepper. Cook for an additional 5-7 minutes, or until the apples have softened and caramelized. Remove from heat and let it cool.
  4. While the apple mixture is cooling, remove the Cauldron Vegetarian Sausages from their casings and crumble them into a bowl.
  5. Add the cooled apple and onion mixture to the crumbled sausages. Stir in the wholegrain mustard and mix everything together until well combined.
  6. Roll out the puff pastry into a rectangle on a lightly floured surface, aiming for approximately 30×40cm.
  7. Place the sausage and apple mixture evenly over one half of the pastry, leaving a border around the edges.
  8. Fold the other half of the pastry over the filling to cover it. Press the edges to seal, and trim any excess if needed.
  9. Transfer the sausage roll onto a baking tray lined with parchment paper, seam-side down.
  10. Brush the top of the pastry with the beaten egg. Place the baking tray in the preheated oven and bake for about 25-30 minutes or until the pastry is puffed up and golden brown.