GIANT SAUSAGE ROLL | BOSH BOYS KITCHEN #4 | VEGAN | CHRISTMAS DINNER


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Christmas day is a special day and Christmas dinner is a special meal. If you’re wondering what to make for Christmas this year, you should definitely consider this super tasty vegan Giant Sausage Roll!

Ingredients

3 Parsnips
Olive Oil (to grease)
100g Hazelnuts
1 Red Onion
150g Chestnut Mushrooms
400g Butter Beans
400g Cannellini Beans
100ml Vegetable Stock
2 tbsp Maple Syrup
1 tbsp Olive Oil
2 tbsp Soy Sauce
2 cloves Garlic (grated)
2 tbsp Nutritional Yeast
2 tbsp Chickpea Flour
1 teaspoon of chopped thyme
1/4 teaspoon black pepper
1 1/2 teaspoons ground fennel seed
1 ground clove
1/2 teaspoon of ginger
1/2 teaspoon of allspice

100g pre cooked Chestnuts (roughly chopped)
200g Brown Breadcrumbs
2 sheets Pre-rolled Puff Pastry
2 tbsp Water (to seal)
2 tbsp Olive Oil (to brush)

Method

Pre-heat the oven to 200C

Peel and quarter the parsnips, put them in a pan, completely cover them in cold water, add 2 teaspoons of salt and put them on the stove. Bring the water to the boil, when the water hits a good rolling boil, cook the parsnips for 7 minutes. Drain the water, mash the parsnips and let them cool down

Put the Hazelnuts on a baking tray, put the tray in the oven and bake the hazelnuts for 10m minutes. Take the Hazelnuts out of the oven, let them cool down to room temperature and then roughly chop them into small pieces.

Peel the red onion and dice it up into small pieces and then roughly cut up the mushrooms into ½ cm pieces. Pour 2 tbsp of olive oil into a frying pan, warm it up and slowly sweat the onion until soft and translucent, which takes around 10 minutes. Add the mushrooms to the pan and cook them for 5-7 minutes. Transfer the mushrooms and the onions to a large mixing bowl

Drain the beans and pour them into a food processor. Now add the vegetable stock, maple syrup, oil, soy sauce, nutritional yeast and spices and pulse it all together until smooth. Add the mushrooms and onions to the food processor and pulse them into the mixture (pulsing in stages will ensure you get a well blended mixture)

Add the mashed parsnips, roast hazelnuts and chestnuts to the food processor and blend everything together into a paste. Pour the contents of the food processor into the mixing bowl, add the breadcrumbs and fold everything together with a spatula. Taste the mixture and season accordingly (there will be a slight, earthy flavour that you may think is odd – don’t worry, that’s the gram flour, it will come good when the mixture is baked).

Line a large baking tray with parchment paper and carefully lay the sheet of puff pastry on top. Use a wooden spoon to transfer the mixture on to the pastry. It’s important you create a 2.5 inch high “sausage” (roughly ⅓ of the width of the puff pastry sheet) down the right side of the pastry, leaving 1.5 inches of exposed pastry. You will be left with a decent amount of mixture – don’t worry, that’s for you to use for Bubble and Squeak on Boxing Day!

Use your hands to smooth and shape the mixture into a dome shape. Brush around the edges of the whole sheet of pastry with water – this is your glue. Carefully lift up the side of the pastry that has no filling on top of it and fold the pastry over the top of the “sausage” filling. It’s important that you fold the pastry tightly so that you have enough of a lip to stick the the edges together. Press the edges of the pastry down with your fingers firmly, this will ensure the pastry doesn’t pop open when your Sausage Roll is in the open.

Score decorative lines across the top of the Sausage Roll (making sure two or three of the lines pierce the pastry entirely – this will let excess steam release from your Sausage Roll). Brush the Sausage Roll with Olive Oil (this will help the pastry turn a nice golden colour) Put the Sausage Roll in the oven, on the middle shelf and bake it for 35-40 minutes (check after 30 minutes, some ovens vary and your Sausage Roll might need to be removed if it’s looking ready)

19 comments

  1. I made this as written and confess it didn’t turn out too tasty. It made way more than I saw in the video and in fact, I had to blend it in batches. It may have been too much for the flavouring elements like the spices, nooch and roasted nuts. If I were to do it again I wound double down on those and hold back a bit on the parsnip and bread crumbs.

  2. How vital is the nutritional yeast? I’m in rural France for Christmas and I know I won’t be able to get it. Looking forward to trying this recipe out (I’m going to make it into a Christmas wreath shape with holly on the top) 🙂

  3. OK. I’ve seen a lot of vegan holiday recipes this year using puff pastry. Puff pastry, in general, is NOT vegan. I couldn’t find any and had to make it myself. Not a bad experience really but kind of tough to get right. You might want to mention the fact that vegan puff pastry is a bit hard to find….and it’s “‘erbs” not “Herbs.”

  4. So wonderful & more healthy with all the deliciousness in one plate! Absolutely will be for my Christmas Eve . Same wishing you a Happy Merry Christmas & New Year 2018 .

  5. I’ve given them a chance but I honestly like the minimalist video format more than this. All the banter and commentary takes away from the clarity imo.

  6. That it’s delicious 😋
    It your book gonna be available at some point in the USA? I tried to preorder it but it won’t ship to the the states!!! 😩

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