Vegan Sausage Wellington
Vegan Sausage Wellington
Open in Cookpad AppSteps
- 1
Defrost the sausages 180W for 6 minutes
- 2
Add boiling water to the Sage & Onion stuffing
- 3
Roll out the puff pastry.
- 4
Spread the cranberry sauce into the puff pastry
- 5
Mash the sausages and layer them over the top of the cranberry sauce.
Or, if you like, try mixing the stuffing and the sausage together, I kind of prefer it that way as it's more consistent.
- 6
Follow by layering the sage and onion stuffing if you haven't mixed them with the sausages.
- 7
Top with the cream if you have it
- 8
Pull up the ends
- 9
Roll over the sides
- 10
Turn it over so that it stays together in the oven. Add some slices for stream holes.
- 11
If the pastry came on a sheet of baking paper (most do), transfer the whole thing onto a baking tray and cook at 180°C for 35 minutes (fan oven) or until golden brown.
- 12
Remove from the oven, slice width ways for portions and serve.
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