Ingredients:
- 6 vegan sausages
- 1 tbsp wholegrain mustard
- 2 tbsp maple syrup
“Bacon”
- 1 large aubergine
- 1 tbsp olive oil
- 1.5 tbsp soy sauce
- 1 tbsp vg Worcestershire sauce
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- Pinch salt & pepper

Method:
1. Use a mandolin or shape knife to slice thin strips from the aubergine.
2. In a wide bowl add the remaining “bacon” ingredients and mix well. Add the strips of aubergine into the bowl and allow to marinate for approx 10-15 mins.
3. Slice the sausages in half then take a aubergine strip at a time then roll the sausage in it, using a cocktail stick to keep in place.
4. Pop them onto a lined baking tray they brush over any extra sauce.
5. Bake them at 190º for 20-25mins. Make the honey and mustard with the maple syrup and mustard and set a side.
6. Remove the cocktail sticks, pour over the honey mustard then pop them back in for an extra 5 minutes.
7. Serve them up and Enjoy

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