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Cheddar and pickled onion sausage rolls


Makes: 12-16
timePrep time: 30 mins
timeTotal time:
Cheddar and pickled onion sausage rolls
Recipe photograph by Maja Smend

Cheddar and pickled onion sausage rolls

The great British flavours of a ploughman’s in an unbeatable sausage roll, made with a little brown sauce for an added kick

Makes: 12-16
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
280Kcal
Fat
17gr
Saturates
8gr
Carbs
19gr
Sugars
3gr
Fibre
1gr
Protein
12gr
Salt
1.3gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 6 Cumberland pork sausages (a 400g pack)
  • 150g mature cheddar, grated, plus 30g extra for the tops
  • 100g pickled onions, drained and chopped
  • 1 x 500g block puff pastry
  • plain flour, to dust
  • 4 tbsp brown sauce, plus extra to serve
  • 1 medium egg, lightly beaten
  • 2 tbsp nigella seeds

Step by step

Get ahead
Make up to the end of step 4 the day before, cover and chill. Alternatively, freeze the uncooked sausage rolls and defrost before baking. You may need to cook them for an extra 5 minutes from chilled or defrosted; make sure that the sausage rolls are piping hot in the centre.
  1. Line two oven trays with baking paper or reusable liner.
  2. Remove the skins from the sausages and place the sausage meat in a bowl with 150g of the grated cheese and the chopped pickled onions. Mix together well, using either your hands or with a wooden spoon.
  3. Cut the puff pastry in half and roll out one half on a lightly floured surface to a rectangle measuring about 16 x 40cm. Spread half the brown sauce down the central third of the pastry.
  4. Shape half the filling into a long log then place it about 4cm in from one long edge of the pastry. Brush the far edge with beaten egg and then fold the pastry over the filling, pressing the edges with a fork to seal. Cut the pastry log into six or eight rolls, brush with beaten egg and sprinkle with a little more grated cheese and the nigella seeds. Place on one of the baking trays. Repeat with the other sheet of pastry and filling. Chill for 30 minutes (see ‘Get ahead’, right, if making in advance). Preheat the oven to 200°C, fan 180°C, gas 6.
  5. Bake for 30 minutes or until the rolls are golden, risen and flaky. Remove from the oven and allow to cool slightly. Serve warm, with extra brown sauce for dipping.

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