Easy Cheesy Puff Pastry Sausage Rolls

These “supper-size” Easy Cheesy Puff Pastry Sausage Rolls use only FOUR main ingredients to make them. That’s ready made puff pastry, sausages, egg and cheese.

I adore anything in or under pastry, such as pies, tarts, pasties and of course sausage rolls. These sausage rolls aren’t the namby pamby wee cocktail sausage rolls you see on the buffet at Christmas etc. These are “supper-size” Easy Cheesy Puff Pastry Sausage Rolls, which use only FOUR main ingredients to make them. That’s ready made puff pastry, sausages, egg and cheese.

You can of course add some seeds for the toppings, as I have, but the sausage rolls are just delicious with no added embellishment, I promise you! I used Nigella Seeds, Fennel Seeds and Sesame Seeds for my toppings, with some extra grated cheese too. Serve 2 per person for supper with salad and new potatoes, or with beans and chips.

You may be asking why add cheese to sausages? Well, it is a rather lovely combination that I first tasted in a pork pie. It adds a lovely richness to these Easy Cheesy Puff Pastry Sausage Rolls, and also pads out a standard packet of pork sausages. My mum was a supremo when it came to sausage rolls, and as well as the cocktail sausage rolls I was rather dismissive about earlier on, she also made what I call “supper size” sausage rolls too.

Her Cheese, Onion & Potato Pasties were legendary, as well as her Cornish Pasties too. We were, and are, basically a family of pastry lovers, both buttery shortcrust and puff pastry. I often see people state that “they normally make their own puff pastry, but for ease they have used ready-made puff pastry this time” Well, I’m going to be very honest here, I NEVER or rarely make my own puff pastry, as I simply don’t have enough time to fold and chill it.

I think my recipe for Easy Cheesy Puff Pastry Sausage Rolls is just perfect as it is, but I recognise that some readers may want to tweak the recipe to their own personal tastes and requirements. So, I’ve added a handy list of tweaks and substitutions below.

• Make them vegetarian by using Quorn or meat-free sausages.
• Make them Gluten-Free by using a “Free From” gluten free pastry.
• Make them vegan by using vegan sausages, vegan cheese and omitting the egg – use a plant-based milk to glaze them. Check the pastry is vegan too, most are, but some are made with butter.
• Can be frozen once assembled and before being baked. Bake from frozen allowing an extra 10 minutes to cook.
• Use different flavour sausages, such as pork and caramelised onion, pork and leek, pork and apple, beef, lamb or classic British sausages such as Cumberland, Oxford and Lincolnshire.
• You can lighten the recipe by using reduced fat sausages, reduced fat cheese and light puff pastry.
• For an extra crunch and texture, add finely chopped walnuts to the sausage mixture.
• For a extra cheesy taste, use blue cheese such as Stilton.
• For a “ploughman’s” twist, add 2 tablespoons of chutney or sandwich pickle to the sausage mixture.

The recipe for my Easy Cheesy Puff Pastry Sausage Rolls is shared at the very end of this post, as well as a handy step-by-step series of photos and steps. And, as a pastry lover, I’ve also added some more pastry recipes from Lavender & Lovage and some other bloggers and food writers.

Please DO leave a comment below, if you made this recipe, and if you tweaked it at all! Have a wonderful weekend, I’ll be back next week with a new seasonal gooseberry recipe and updated recipe for Fairy Cakes and Butterfly Cakes. Karen

• SWEET CHILLI SAUSAGE PLAIT by Fab Food 4 All
• PUFF PASTRY SAUSAGE ROLLS by Feast Glorious Feast
• Turkey & Cranberry Sausage Rolls by Curly’s Cooking
• PICNIC ROLL by Lost in Food
• Mushroom & Chestnut Sausage Rolls by Tinned Tomatoes

You’ll find the full and printable recipe at the end of this post.

• Pre-heat oven to 220C/Fan 200C/400F/Gas mark 7. Line a large baking tray with grease-proof baking paper.
• Skin the sausages, and put them into a mixing bowl. Add the grated cheese and using wet hands, mix well until it is all amalgamated.

• Divide the puff pastry sheet into 4 sections.
• Divide the sausage mixture into 4 portions and roll each portion into a long, thin sausage shape. Wet hands help top the mixture sticking.
• Place each sausage shape in the middle of each pastry strip, brush each side of the pastry with the beaten egg and fold the pastry over to seal. Crimp the edge with a fork to seal the sausage rolls.

• Place the sausage rolls on to the prepared baking tray.
• Using a very sharp knife, make several slits on top of the sausage rolls. Cut each of the 4 sections in half, to make 8 sausage rolls.

• Brush the sausage rolls with the beaten egg, then sprinkle any toppings you may be using over the tip, such as nigella seeds, sesame seeds, fennel seeds and extra grated cheese.

• Bake in the centre of the pre-heated oven for 20 minutes until the pastry has puffed up and the sausage rolls are golden brown.
• Remove from the oven and allow to cool for 5 minutes before serving. Can be served cold too.

• Serve as part of a family supper with salad and new potatoes, or with baked beans and chips.

I’ve linked up to Cook Blog Share