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Vegan cheese sausage mummies with homemade BBQ sauce
Ingredients
For the mummies:
6
vegan sausages
90
g
grated vegan cheese substitute
1
Pack(s)
vegan puff pastry (maybe a little more)
Some
vegan mayonnaise
Black peppercorns
For the BBQ sauce:
100
g
tomato paste
100
ml
tomato ketchup
60
ml
balsamic vinegar
60
g
brown sugar
20
g
maple syrup
2
ts
Kala Namak smoked salt or smoked paprika powder
1
ts
garlic powder
30
ml
water
Some
Worcester sauce or soy sauce
Preparation
-
1. Preheat the oven to 200°C top/bottom heat (may vary depending on pastry).
2. Halve the vegan sausages and cut each half lengthwise. Spread a little grated vegan cheese substitute on the bottom half and place the top half on top.
3. Cut thin strips of vegan puff pastry and wrap a strip around each 'sausage double-decker'. Leave a small gap in the top half for the eyes.
4. Place the wrapped sausages on a baking tray and bake in the oven for about 10-15 minutes, until the pastry is browned on the outside.
5. When cooled, place two small dollops of vegan mayo in the gap between the pastry strips and put a black peppercorn on each.
6. To make the BBQ sauce, place all the ingredients except the Worcester sauce in a saucepan. Bring to the boil and simmer over a low heat for 15-20 minutes, stirring regularly. Stir in 30ml water and season to taste with Worcester sauce.
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