Ingredients
1 pack of Cauldron Cumberland Sausages, cut in half
1 onion, roughly chopped
2 cloves of garlic
40 g pine nuts
10 sage leaves
10 g fresh parsley
2 tsp salt
2 sheets of puff pastry
1 free-range egg, beaten
1 tbsp sesame seeds
Vegetarian Sausage Rolls with Pine Nut & Sage
Prep
20 mins
Cook
25 mins
Serves
6
These gloriously flavourful sausage rolls will be the canapés everyone keeps coming back for at your Christmas event. The blend of our Cumberland sausages, pine nuts and sage is so comfortingly savoury that it will definitely be a vegetarian favourite.
Vegetarian Cumberland Sausages
Find out more
Method
- Preheat your oven to 190°C and line a baking tray with parchment paper.
- Place the Cauldron Cumberland Sausages, onion, garlic, pine nuts, sage leaves, parsley and salt into a food processor and pulse until smooth.
- Unravel the sheets of puff pastry and divide the mixture along the bottom sides of the two sheets.
- Roll to close and press down to secure the pastry.
- Cut away any excess pastry and cut each long roll in to 6 pieces.
- Brush with the beaten egg and sprinkle with sesame seeds.
- Transfer to the oven and bake for 25 minutes or until the pastry is golden and risen.
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