Sausage and herb wellington

Preparation info

    • Difficulty


Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About


Prepare the wellington as described, replacing the cashews with 300 g/10½ oz good-quality herb and pork sausagemeat. Stir the sausagemeat into the onion and herb mixture with 25 g/1 oz/ cup day-old fresh breadcrumbs, 150 g/ oz/ cups finely chopped cooked chestnuts and 1 tbsp yeast extract (omitting the egg). Assemble the wellington as decribed, placing a layer of the pumpkin purée between the sausagemeat stuffing, then bake for 40–45 minutes. Serve with the parsnip crisps, as described above.