Red Onion and Cheese Sausage Rolls
About this recipe
Ever craved the melt-in-your-mouth goodness of bakery-style sausage rolls without the fuss? Well, good news – you're in for a treat! Today, we're unraveling the secret to creating these bakery-worthy bites right in your own kitchen, and the best part? It's so easy, everyone will want to sink their teeth into them.
Imagine sinking your teeth into golden layers of puff pastry that cradle succulent Cumberland sausages, oozy melted cheese, and a medley of flavors from caramelized red onion and classic onion chutneys. Sounds like a bakery fantasy, doesn't it? But here's the kicker – you don't need a bakery to make these. Your kitchen is about to become the hotspot for scrumptious, homemade goodness.
This recipe is the epitome of simplicity meeting sophistication. We're talking about a snack that boasts bakery-worthy vibes but is crafted with such ease that even the most hesitant chef can become a master. So, whether you're a seasoned kitchen pro or just starting out, get ready to whip up a batch of these irresistible sausage rolls. It's time to share the joy of homemade, bakery-worthy bliss that everyone will be clamoring to devour!
Ingredients
- 1 pack of puff pastry (usually comes with 2 sheets)
- 8 Cumberland sausages
- 150g Caramelized Red Onion Chutney
- 150g Red Leicester Cheese
- 1 egg yolk (for egg wash)
- 1 tbsp black sesame seeds
- 1 tbsp black pepper
- 1 tbsp sesame seeds (black and white)
- 1 tsp parsley
Ingredients
Instructions
- Preheat your oven to 190°C (380°F) or according to the instructions on the puff pastry pack.
- Take the puff pastry sheets out of the refrigerator to allow them to come to room temperature.
- In a bowl, remove the sausages skin then mix together the sausages, cheese, caramelized red onion chutney. Ensure the mixture is well combined.
- Unroll the puff pastry sheets on a lightly floured surface.
- Spread the sausage and cheese mixture evenly into two long strips ensure you leave space to fold over your sausage roll.
- Cut the pastry in half then fold the pastry over the sausage and cheese mixture, pressing the edges to seal. Ensure the seam side is facing down.
- Cut each long pastry-wrapped sausage into smaller rolls. You can make them as long or as short as you like I made a total of 6 sausage rolls
- Brush the top of each sausage roll with the beaten egg yolk. This will give them a nice golden color when baked.
- Top with sesame seeds, black pepper and parsley
- Place the sausage rolls on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the sausages are cooked through.
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