Veggie pigs in blankets
This recipe transforms vegetarian cocktail sausages into festive bites by wrapping them in thin parsnip ribbons and glazing with a savory-sweet mix of white miso, honey, and garlic before baking until tender and caramelized.
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Vegetable peeler or mandoline For creating thin parsnip ribbons
- 1 Baking Sheet Lined with parchment paper
Ingredients
Main
- 2 tbsp white miso
- 2 tbsp honey
- 2 tbsp vegetable oil
- pinch of garlic granules
- 1 parsnip
- 360 g vegetarian cocktail sausages
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the white miso, honey, vegetable oil, and garlic granules to create the glaze.
- Prepare the parsnip by peeling it lengthwise into very thin ribbons using a vegetable peeler or mandoline.
- Wrap each vegetarian cocktail sausage tightly with a parsnip ribbon.
- Place the wrapped sausages onto the prepared baking sheet.
- Generously brush or spoon the miso-honey glaze over each parsnip-wrapped sausage.
- Bake for 10-12 minutes, or until the parsnip is tender and slightly caramelized and the sausages are heated through.
- For extra glaze, brush again halfway through the baking time.
- Remove from the oven and serve warm.
Notes
Achieving pliable parsnip ribbons is key; peel thinly until you get flexible strips, discarding any tough core pieces. The miso-honey glaze provides a lovely balance of sweet and salty; adjust quantities to your preference. Ensure the veggie sausages are wrapped snugly. Brush the glaze liberally before baking and potentially halfway through for maximum flavour penetration and a beautiful caramelization. Keep an eye on them to prevent the parsnip from burning while the sausages heat through.