I'm not vegetarian but I do like my vegetables and I see no need to have meat in every meal. There's something great about normal sausagerolls but there's also something a fatty about them too
Season with black pepper and crumble in half a vegetarian stock cube (or just use salt). The second I bit into one of these lentil sausagerolls, there was definitely some ‘mmm’ing going on
I was initially inspired to have a play with textures and flavours for a vegetarian filling by Cyndi O' Meara's vegetariansausagerolls recipe (which I confess I haven't ever made) but I liked her idea of using oats as a base, with feta cheese as one of the protein and flavour elements
That’s why I created these Sausage & Cheese Breakfast Rolls. Heat olive oil in a large skillet, add all the meat and sauté until no longer pink continuing to break up the sausage into small pieces
Once you've cut your sausagerolls into the ideal size for your purpose, make a couple of slits along the top with a pair of scissors and place them onto the baking tray lined with lightly greased baking parchment
A recipe for homemade sausagerolls made super easy with my cheat’s shortcuts. I use chipolata sausages instead of sausage meat to speed up the process and wrap them in strips of puff pastry making the prep time mere minutes
Sausagerolls are one of those funny little things that seem to unite people, young and old. 450 g of sausage meat either from your butcher or squeeze good quality sausages out of their cases. 450 g of sausage meat either from your butcher or squeeze good quality sausages out of their cases
I don’t often share cookbook reviews here (very rarely, in fact), but I’m making an exception today and sharing this vegetariansausage casserole recipe from the new cookbook Hungry Healthy Happy
I returned from the barbeque with an empty tin and murmurs of appreciation that I hadn’t just used ready-made vegetariansausages so it’s fair to say they were a hit
) use Sosmix and made vegetarian versions of this by using alternatives to the meat such as peppers, peas, cooked carrots chunks or lightly steamed chunks of pumpkin
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