Three ingredients are all you need to make these easy, cheesy, savoury, golden sausage rolls.
Let me tell you about the best club I ever belonged to. The name was Sausage Roll Club, the location was my first office job, and the premise was simple. Every second Friday morning at 10am, the club met in the company boardroom and shared a plate of mini sausage rolls fresh from the oven. Club membership was very exclusive, with a long waiting list of applicants (the office oven could only bake so many sausage rolls at once).
New Way sausage rolls from the freezer section of the supermarket were the only acceptable brand to cook when your turn came up. Try to sneak in a Pam’s branded roll and you’d be shunned by the rest of the group. I like to think that had I served these homemade smoked cheddar sausage rolls, they’d have been devoured anyway (the first rule of Sausage Roll Club is ‘thou shalt leave no sausage roll uneaten’) – but I wouldn’t have liked to risk it.
If you aren’t bound by a strict sausage roll code, then I highly recommend giving this easy recipe a try and serving them up to your workmates. You only need three ingredients and I’m not afraid to say they taste a lot better than pre-made frozen rolls. Just don’t forget to serve them with plenty of tomato ketchup for dipping (forgetting the sauce was another cardinal sin of Sausage Roll Club!).
- Use any good quality sausage – pork and herb works particularly well and is my favourite.
- Plain cheddar can be subbed for smoked.
- You can choose to make the sausage rolls thicker or longer if desired, but you’ll need to adjust the baking time accordingly.
- 800 grams sausages approx 12 sausages - any flavour of your choice
- 125 grams smoked cheddar cheese grated
- 3 sheets ready rolled puff pastry
- lightly whisked egg or milk for brushing
Preheat oven to 200ºC bake/180ºC fanbake and line two baking trays with nonstick baking paper or silicone mats.
Squeeze the insides from each sausage into a large bowl, discarding the casings. Add the grated cheese and mix through thoroughly with your hands or a wooden spoon. Roughly divide the mixture into thirds so you have an idea of how much to allocate to each of the three pastry sheets.
Slice one of the pastry sheets vertically at 2/3rds across the width of the sheet. Cut the smaller 1/3rd in half across the shortest width (see diagram below for guide).
Take the larger pastry rectangle and spoon sausage mixture down the centre, longways. Fold one of the long edges over the sausage mix, then brush the opposite edge with milk or egg. Fold the brushed edge on top of the other, and press to seal.
Turn the roll over so the join is on the bottom, and slice into 12 even rolls. Fill and fold the smaller pastry rectangles in the same manner - each of those should yield 3 rolls.
Repeat steps 3-5 with the remaining 2 pastry sheets.
Arrange rolls on baking trays, brush with milk or egg and bake for approx. 25 mins until golden brown.
Pastry sheet cutting guide: