Wright Side of Life: festive vegan sausage treat

Wright Side of Life: festive vegan sausage treat 2023.I know we are always saying it, but where does the time go!

On the food side, I find the freezer invaluable as it allows me to cook and bake the holiday treats before the actual festivities and buy me some time.

So far, I’ve made and frozen quite a bit of quiche; many sausage rolls, both vegan and meat; a festive sausage wreath and my first batch of mince pies.

The sausage wreath is one of my favorite things to make this time of year.

It looks very special as a centerpiece on a buffet table and is always a talking point.

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However, it is relatively simple to do.

I usually buy some puff pastry.

Most of those sold are vegan, which is a big help these days when so many of my family members are vegetarian or vegan.

I also buy vegan sausages and with extra spices added and a bit of chutney or chilli jam they make a first class filling.

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This is how I do it. I unroll the sheet of dough and cut it in half in the long direction.

I take a pack of vegan sausages and with my hands I crush them and add some herbs or spices.

I used dried sage and onion salt and I could immediately smell Christmas in the bowl.

Divide the sausage mixture in two and make a long sausage in the center of each piece of dough.

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I drizzled a little soy milk over the dough, then carefully cut the dough on either side of the filling into about an inch strips.

One side at an angle of 20 past on a clock face and the other at a

angle of 20 a on the face of a clock.

I drizzled some of the cranberry sauce over the filling and then began to pipe the strips of dough over the filling, alternating one strip on each side at a time.

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I drizzled all over with the soy milk and lift each long dough ‘dressing’ onto a baking sheet.

I formed each one into a semicircle. I baked them at 200c for 20 minutes.

Once baked, very carefully move each half circle to a serving platter and butt the ends together to make a full circle.

I painted everything with a light chili jam; you could use maple syrup.

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It looks fabulous served with little pots of chutney and some grapes to hide the seams in the dough.

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