Everyone loves a good sausage roll and vegetarians are no different. It’s pretty much impossible to find them in high street bakers, but they’re so easy to make I usually bake up a batch by myself. This week I wanted to ring the changes, so I baked a batch of these Vegetarian Black Pudding Sausage Rolls and very, very good they are too.
I’ve been vegetarian for nearly 30 years now and I’ve never tried black pudding, real or vegetarian. I spotted some in my local butchers (I know right, a vegetarian who goes to the butchers) and bought some veggie black pudding with no real plan for it. After a bit of thought I decided that Vegetarian Black Pudding Sausage Rolls sounded like they’d be a good combination, and I was right.
Vegetarian Black Pudding Sausage Rolls
1 sheet of ready rolled puff pastry
150g pack of Granose Meat Free Lincoln Sausage Mix
100g The Bury Black Pudding Company Vegetarian Black Pudding
2 tablespoons of parsley, chopped
Salt & Pepper
1 egg, beaten
How to make Vegetarian Black Pudding Sausage Rolls:
Take your pastry out of the fridge and pre-heat your oven to 200°. Cover a baking sheet with a piece of greaseproof paper.
Make up the mix of Granose Meat Free Lincoln Sausage according to the packet instructions. I found this to be a good substitute for sausage meat. Chop up 100g of vegetarian black pudding as finely as you can and add it to the sausage mix. Stir through your chopped parsley and season with salt and pepper. Mix well.
Unroll your sheet of puff pastry. Cut your pastry sheet in half length-ways. Spoon a thick line of sausage mixture along the middle of each piece of pastry and paint beaten egg in a line along one edge of the pastry. Roll the sausage up and make sure the pastry edge is sealed well. Cut the long sausage roll down into smaller sausage rolls.
I cut each of the two long sausages down to 5, so I had 10 in total. But you can decide how big you want each roll to be. Place them on your baking sheet with the sealed side down. Slash the top of the pastry with a sharp knife and brush with beaten egg. Put them in the oven for 20 minutes, until golden brown and delicious.
I have to confess, my meat-eating husband went mad for these. He said they were the best he’d ever had and asked me to make another batch asap. They’re just the thing for Christmas get togethers and really quite different to normal sausage rolls. Maybe stir a couple of spoons of cranberry sauce into the mix if you want to make them more festive. They’re good, really good.