Recipe Inspiration

Ingredients...

1 Premade Vegan Puff Pastry

10g Onion Seeds

20ml Oat Milk

20g Fresh Coriander

20 Sliced Spring Onion

850g Vegan Sausage (Quorn Cumberland Sausage)

100ml Essential Cuisine Street Food Chef Korean Town Style Ketchup

10g Crispy Onions

100g Essential Cuisine Asian Korean Style Base

No.1 Savoury Gravy (made up as per instructions for 10 portions)

Method...

1. Place the vegan sausage mix in a mixer, add the chopped coriander, spring onions, Essential Cuisine Street Food Chef Korean Town Style Ketchup and 50g Essential Cuisine Asian Korean Style Base. Once all mixed place in pipping bags (This can be done the day before).
2. Lay out the puff pastry and pipe in the sausage roll filling and roll. Glaze with half of the oat milk and place in the fridge for 15 minutes. Remove from the fridge and glaze again and add the onion seeds on top. Cut the sausage rolls to the size needed. Place it in the oven and bake until golden and crispy.
3. Whilst the sausage roll is cooking, make up the No.1 Savoury Gravy and add the remaining of the Essential Cuisine Asian Korean Style Base.
4. Remove the sausage rolls and serve with dipping gravy.

Chefs Tip: Sausage rolls can be made up and frozen. Add pickled miso slaw on top for a complete dish with Korean spiced fries.