Glamorgan sausage roll

Author: Lucy Parker

Glamorgan sausage roll

Forget Gregg’s vegan sausage roll, give this traditional vegan Glamorgan sausage roll with a meat-free twist a try instead.

Despite being championed more recently by leading chefs including The Hairy Bikers and John Torode, today few Britons outside Wales are aware of Glamorgan Sausages and the British Leek Growers Association is keen to address this.

Tim Casey, Leek farmer and Chairman of the British Leek Growers Association said: “The traditional Glamorgan Sausage really does deserve a wider audience.  It’s incredibly tasty, inexpensive to prepare, uses seasonal, British ingredients and can be knocked up in minutes.

“To bring this historic recipe bang up to date and in order to celebrate St David’s Day 2019, we have commissioned a special, vegan Glamorgan Sausage Roll – which we’re confident will give Greggs’ offering a run for its money.”

Servings: 4

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the sausage mix:
  • 37.5 37.5 g leeks (around 2 small leeks)
  • 25 25 g breadcrumbs
  • 0.375 0.375 tsp smoked paprika
  • 0.375 0.375 tsp sage
  • 0.25 0.25 tsp mustard
  • Large pinch of black pepper
  • 0.5 0.5 Tbsp nutritional yeast
  • 62.5 62.5 g apple sauce (unsweetened if possible)
  • For the pastry:
  • 0.25 0.25 sheet puff pastry (270g)
  • 0.0625 0.0625 cup stock
  • 0.25 0.25 Tbsp black sesame seed

Method

  1. Preheat the oven to 200ºC.
  2. Finely chop the leeks then add the spices, breadcrumbs and nutritional yeast and mix together. Then add the jar of applesauce and combine until everything is fully coated.
  3. Get in there with your hands, and roll the mixture into 3 similarly sized sausages (it helps if they’re approximately the same length as the shortest side of the pastry sheet).
  4. Wrap the sausage mix in tin foil then pop in the fridge for 20 minutes.
  5. Remove from fridge, then gently fry in a tsp olive oil for 6-7 minutes until turning golden on each side.
  6. Lay the sheet of pastry on a flat surface, pop one of the sausages along the shortest side, then roll the sheet over to make the first sausage roll. There should be a little overlap in the pastry, so using a fork crimp the edge to help seal it. Repeat this with the two other sausages then lightly wash in the vegetable stock mix.
  7. Gently score the top of the pastry with a knife then finish with a sprinkle of black sesame seeds. If you have any leftover pastry, get creative and cut out letters or shapes to pop on top of the sausage rolls
  8. Bake in the preheated oven for 15 minutes, or until golden. Allow to cool (if you’re patient enough) and enjoy!

If you’re a fan of vegan sausage rolls then you must try this spectacular Sage & Onion Sausage with Kale Colcannon Savoury Wreath

Written by

Lucy Parker

Lucy is a food photographer, food stylist, content creator and recipe creator based in Nottingham.

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