Juicy Marbles

Marbles, Mushroom & Sage Sausage Rolls

with maple mustard dipping sauce

A kind baker from one of London’s finest plant-based bakeries once gave me a genius trick to achieve the fluffiest, most delicious sausage roll filling. With leftover breadcrumbs, or in our case panko breadcrumbs. Great for us and the planet, bad for pigeons around the bakery. These buttery pockets of goodness filled with rich, savory filling are a perfect hosting snack or a snack for one (which did happen to me when I was hosting a party for one - me). I decided to shamelessly make them with storebought puff pastry because, let's be realistic, nobody has the time to make it at home except Tiktok trad wives. Save your nerves with this make-ahead party snack and surprise your guests with a plate of piping-hot golden pockets of joy. We recommend dipping the sausage rolls in a tangy dipping sauce to balance out the sweet, earthy flavors of sage, mushrooms, and caramelized onion. It contains two types of mustard and apple cider vinegar that will, because of their gentle acidity, make you keep coming back for more.

Ingredients

Sausage Rolls
• 3 tbsp olive oil
• 350g brown button mushrooms
• 2 Juicy Marbles thick-cut filets/220g Juicy Marbles Whole-Cut Loin
• 1 brown onion (around 150g)
• 5 garlic cloves (around 25g)
• 2 tbsp tomato puree
• 10-15 sage leaves
• 1 tsp dried thyme
• ½ tsp crushed fennel seeds
• 4 tbsp light soy sauce
• 1 tsp miso paste
• 70g panko bread crumbs
• 1 sheet of puff pastry

'Egg wash'
• 2 tbsp plant milk
• 1 tbsp maple syrup
• 1 tbsp neutral oil

Maple Mustard dipping sauce
• 50g yellow mustard
• 50g halfground mustard
• 25g maple syrup
• 1 tsp apple cider vinegar

• Sesame seeds for sprinkling

1H 30MIN / SERVES 1-4

preparation

1. Prepare your mise en place: Finely dice onion, peel, and finely chop garlic (or use a garlic press). Clean your mushrooms with a paper towel or a cloth (refrain from using water to prevent mushrooms from absorbing liquid and becoming soggy) and finely dice them. Finely chop 2 Juicy Marbles thick-cut filets or 220g of Whole-Cut loin.

2. Add 3 tbsp olive oil into a large pan. Add finely diced onion and fry for 3-4 minutes before adding crushed/finely chopped garlic. After a minute add tomato paste and fry it for 1-2 minutes. This will allow it to caramelize and develop a deeper flavor. Next add your herbs – thinly sliced sage leaves, 1 tsp dried thyme, and ½ tsp crushed fennel seeds. Add finely chopped mushrooms and Juicy Marbles thick-cut filet or Whole-Cut Loin. Mix well and fry for 3-4 minutes before adding 4 tbsp of light soy sauce. After a few minutes add 1 tsp of miso, remove from heat and fold in 70g of panko breadcrumbs. Let the mixture cool down to room temperature.

3. In the meantime, make your 'egg wash' and dipping sauce. For the 'egg wash', whisk together 2 tbsp plant milk, 1 tbsp maple syrup, and 1 tbsp neutral oil. The caramelisation of maple syrup and sugar in plant milk will reward us with beautifully golden and shiny sausage rolls. For the dipping sauce, mix 50g of yellow mustard, 50g of half-ground mustard, 25g of maple syrup, and 1 tsp of apple cider vinegar.

4. Preheat your oven to 185 degrees Celsius (fan or conventional setting). Spread your sheet of puff pastry on a floured surface and cut it in half lengthwise. Place half of the mixture in the middle of each section. Fold one side of the pastry over the mixture and roll it over to close it. Push gently to ensure the pastry is completely sealed and create two evenly shaped logs. Cut your sausage rolls 3-4 cm thick and place evenly on a baking sheet lined tray. Score each sausage roll with a knife, glaze with the 'egg wash', and sprinkle with sesame seeds. Bake the sausage rolls for 30-35 minutes until golden brown.

5. Serve piping hot with Maple Mustard dipping sauce and enjoy.