Blue cheese and pickled walnut sausage rolls
Prep time: 30 minsTotal time: 
Blue cheese and pickled walnut sausage rolls
Creamy blue cheese and sharp pickled walnuts add a bold twist to the crowd-pleasing party classic
Prep time: 30 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 1 x 400g pack Taste the Difference Pork Sausages
- 60g Opies Pickled Walnuts (drained weight), cut into small pieces
- 1 tbsp chopped fresh sage
- 75g creamy blue cheese (we used Saint Agur), crumbled
- 1 x 320g sheet ready-rolled puff pastry
- plain flour, to dust
- 1 medium egg, beaten
- 2 tsp black and/or white sesame seeds (optional)
- caramelised onion chutney, to serve (optional)
Step by step
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Slit the sausages to remove the skins, then roughly chop the meat and put in a large bowl. Add the pickled walnuts, sage and blue cheese. Mix until well combined.
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Unroll the pastry onto a lightly floured work surface and roll out slightly thinner, so it’s about 2cm wider. Cut in half lengthways to make two long strips. Arrange half the sausage mixture down the centre of one strip in a long log. Brush one of the long borders with beaten egg, then fold the pastry over the meat. Press down and seal the edges with a flour-dusted fork. Repeat with the rest of the pastry and filling. Cut each log into 6 sausage rolls. Transfer to a baking paper-lined baking tray and chill in the fridge for 1 hour (and up to 24 hours, or freeze).
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Preheat the oven to 200°C, fan 180°C, gas mark 6. Brush the sausage rolls with beaten egg, then sprinkle with the sesame seeds. Bake for 25-30 minutes or until golden brown and flaky. Any blackened frilly edges can be snipped off with scissors.
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Serve the sausage rolls warm or at room temperature, with caramelised onion chutney, if liked.
