Even though the mix is designed to be cooked as part of the sausage roll, I’ve found, while making many batches of sausage rolls, that the raw mix is really very more-ish.
And because it’s vegan, there’s no raw eggs or anything to be worried about, so it doesn’t matter that it’s not cooked.
In fact, if you look closely at the recipe, you’ll see that it looks a lot like a raw nut pate, with walnuts, onion, parsley and almond feta cheese forming the base, plus breadcrumbs and oats for body and tamari and yeast flakes for flavour.
Let’s call it “Raw Walnut Onion Pate”.
And when I make it, I just can’t stop eating it.
Sure, someone has to clean up the food processor, and the spoon, and the spatula, but eating it by the spoonful?
Which is a problem, because I’m supposed to be making sausage rolls for the kids’ lunches, and the more mix I eat, the fewer sausage rolls I end up with.
But it’s just so delicious…
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