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Sausage Roll ‘Rockets’

The best part is that they’re super adaptable, even for vegan households.

Serves 6 Total Time  40 mins.

Ingredients 

Get the ingredients here

  • 6 vegan or regular sausages
  • 320g roll of puff pastry
  • 1 egg, beaten (or 50ml soya milk)
  • 50g sesame seeds
  • 6 wooden skewers (soaked in water overnight)
  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper

Instructions

  1. Begin by frying the vegan sausages in a frying pan until golden brown on all sides. Remove from the pan and allow the sausages to cool.
  2. Preheat the oven to 180°C/160°C fan.
  3. Take the sheet of puff pastry and along the short length, cut out strips 2cm thick. 
  4. Take one of the cooled sausages and carefully skewer down the length of the sausage through the middle, leaving an inch at the top of the skewer. 
  5. Using a strip of pastry, wrap the sausage in a spiral, tucking the ends underneath and place onto a baking tray. Repeat with the remaining sausages.
  6.  Brush them with the beaten egg (or soya milk) and sprinkle with sesame seeds. 
  7. Place the tray into the oven and bake the pastry sausages for 8 mins until golden brown and cooked through. Remove from the oven. 
  8. Cut the peppers in half, remove the seeds and then again into quarters. Carefully cut out triangle shapes for the top of the rockets. 
  9. Skewer the pepper triangles on top of each sausage to form the rocket. Serve alongside tomato ketchup dip.

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