Name: Veggie sausage swirl
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 6 tbsp olive oil; 3 onions halved and finely sliced; 325g meat-free sausages skins removed if possible (use vegan sausages, if needed); 3 large garlic cloves crushed; small bunch of sage leaves picked and roughly chopped; 1 lemon zested and juiced; 50g dried apricots roughly chopped; 100g mixed nuts of your choice, roughly chopped; 270g filo pastry sheets; 1 tbsp nigella seeds

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Veggie sausage swirl

Veggie sausage swirl

Liberty Mendez

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Serves 6

More effort

Prep: 30 mins

Cook: 1 hr

A star rating of 4.8 out of 5.5 ratingsRate

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Combine plant-based sausages with nuts and apricots to make this showstopping sausage swirl. It will be loved by vegetarians and meat-eaters alike

Dairy-free

Egg-free

Vegan

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

6 tbsp olive oil
3 onions

halved and finely sliced
325g meat-free sausages

skins removed if possible (use vegan sausages, if needed)
3 large garlic cloves

crushed
small bunch of sage

leaves picked and roughly chopped
1 lemon

zested and juiced
50g dried apricots

roughly chopped
100g mixed nuts

of your choice, roughly chopped
270g filo pastry sheets
1 tbsp nigella seeds

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Nutrition: Per serving

kcal476
fat26g
saturates6g
carbs45g
sugars10g
fibre7g

high
protein13g
salt1.4g

Method

step 1

Heat 1 tbsp of the oil in a pan over a medium heat and fry the onions for 8-10 mins, stirring occasionally until golden brown and softened. Add 2 tbsp water if they start to catch. Tip into a large bowl and cool.
step 2

Put the sausages, garlic, sage and lemon zest and juice into a food processor and blitz with 2-4 tbsp water (depending on how dry the sausages are) until the mixture is a pâté-like consistency. Tip into the bowl with the onions, then add the apricots, nuts and seasoning. Mix everything so it’s well combined.
step 3

Heat the oven to 200C/180C fan/gas 6. Oil the side and base of a 23cm loose-bottomed cake tin and line with baking parchment. Lay a sheet of filo pastry on a work surface and brush lightly with some of the remaining oil. Place another filo sheet on top and brush with a little more oil. Spoon a third of the stuffing mixture along one of the longer edges in a line, then roll up into a cylinder. Wrap the cylinder into the beginning of a coil shape. Repeat twice more with the rest of the stuffing and all but two of the remaining filo sheets, coiling each cylinder around the previous so you end up with one large spiral shape. Brush the remaining two filo sheets with oil, tear into strips and wrap these around the joins in the spiral wherever it needs more support.
step 4

Brush the filo spiral all over with any remaining oil and sprinkle with the nigella seeds. Bake for 40-50 mins until golden brown.

Recipe from Good Food magazine, December 2021

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A star rating of 4.8 out of 5.5 ratings

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