Pølsehorn – Danish sausage rolls vegetarian style

The Danish society is opening up more and more. Bars and restaurants opened on Monday and it looks like people are keen to visit them again. Yesterday we went to a shopping centre and apart from hand sanitiser bottles being everywhere and floors marked with stickers, it felt pretty much like business as usual. I already worked three days in the office this week and from next week everyone is encouraged to return. It feels weird after over two months of lockdown and working from home, but I guess we’ll have to listen to the officials’ recommendations. As I moved home during lockdown, I now also have a new train commute to work, which is slightly shorter than the old one.

Now don’t mistake these baked goods for croissants, or you might have quite a surprise when you taste them. These are Pølsehorn (lit. sausage horn) which are popular sausage rolls in Denmark. The sausages are wrapped in a fluffy dough and then baked.

I of course made a vegetarian version of Pølsehorn by using these new vegan chorizos made from peas that are also gluten and soya free. These spicy sausages worked really well in this combo. In order to make it a really easy breakfast, brunch or snack item, I just used a ready made pastry from the shop. That way they were really quick and easy to make. The pastry wasn’t vegan, so I can only call these vegetarian.

I also made a cheese variant with smoked Cheddar. They were also very tasty. I managed to find my old favourite smoked cheese, Applewood from Somerset, in our local supermarket. Next time I might make a sausage and cheese combination in one, or what about some added veg? I know that I’m now distancing myself from the Danish classic.

These quick to make sausage rolls would be perfect for serving to surprise guests (of course that doesn’t happen anymore in the modern world, but you know what I mean). 

 

Have a nice weekend everyone!

Your VegHog

Black badger sausage rolls

How has your weekend been so far? Luckily there's still a bit of Sunday left to relax. We switched our Christmas lights on at the flat yesterday evening and drank some mulled wine outside looking at our lights. I will post some photos soon. Today I'm not going to do anything much, just some cooking.

I recently made these savoury black badger pea and freekeh sausage rolls, and I think that they would be nice vegetarian finger food for any pre-Christmas party. The filling is vegan, but to make them fully vegan, you would need to use vegan puff pastry. It was easier for me just to buy the readily rolled out puff pastry from the shop, which meant that this dish was quite easy and quick to make.

Black badger sausage rolls

Ingredients

1 cup cooked black badger peas

½ cup freekeh

1 onion

1 yellow carrot

2 garlic cloves

Olive oil for frying

1-2 tsp vegetable stock extract

½ tsp dried thyme

1 tbsp liquid smoke

320 g puff pastry sheet

Method

Cook the peas and freekeh.

Chop the onion and garlic finely and start cooking the onion in olive oil.

Cut the carrot into small cubes and add them to the onions. After a while also add the garlic.

Add the peas and freekeh to the pan and season the mix. Let it cool down.

Roll out the puff pastry and cut it into two long rectangles. Fill the pastry with the sausage mix, close by pressing with a fork and cut the sausages into bite sized chunks.

Bake the rolls at 200 C for about 10 minutes until they are fully baked golden brown.

Enjoy!

Your VegHog

Sausage rolls

Vegetarian sausage rolls are so nice that I could eat them every day. They are really nice especially for gloomy Mondays. I really can't imagine that anyone would miss any meat when eating these ultra savoury sausage rolls containing pearled spelt and spices. The easy way to the savoury result in this recipe is the concentrated vegetable stock, which I used for the first time. It was really effective, so I will be using it much more in the future. It's very much stronger than my usual dry vegetable stock powder. I also added a few herbs into these sausage rolls along with onion, garlic and carrot.

Ingredients

1 onion

2 garlic cloves

1 carrot

Rapeseed oil

½ cup pearled spelt

1 tsp concentrated vegetable stock

Oak smoked sea salt

Ground black pepper

Bunch of fresh parsley

Marjoram

Sage

320 g puff pastry

1 egg

Black and white sesame seeds

Method

Make the sausage filling by chopping the onion, garlic and carrot finely. Cook them in rapeseed oil until they are soft.

Add the pearled spelt, concentrated vegetable stock and water to the pan and let simmer until the spelt is cooked.

Season with herbs, salt and pepper and let cool down.

Roll the pastry out and cut two long rectangles from it.

Fill each rectangle with the sausage mix and close the pastry. Cut the pastry into smaller rolls.

Brush the rolls with a beaten egg and sprinkle sesame seeds on the top.

Bake the sausage rolls in the oven for about 15-20 minutes at 200 C.

Enjoy!

Your VegHog