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Pork cheddar and onion sausage rolls

By: Jen Bedloe
Former head of food delicious.

Published: 7 Aug 20
Updated: 18 Mar 24

Is the sausage roll an essential part of any picnic? We certainly think so. These pork, cheddar and onion sausage rolls have a sweet boost from the caramelised onion relish and the croissant dough, with a toothsome savouriness coming from the cheddar. Win-win.

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Easy
August 2020

Test kitchen approved

Serves 12-15
Hands-on time 15 min, oven time 25 min, plus chilling

Or for all of our other sausage roll recipes, click this way.

Nutrition: per serving

Calories: 135kcals
Fat: 8.4g (3.9g saturated)
Protein: 6.4g
Carbohydrates: 8.4g (1.9g sugars)
Fibre: 0.2g
Salt: 0.7g

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Ingredients

350g pack British pork sausagemeat
50g strong cheddar, grated
11⁄2 tbsp caramelised onion relish (we used Tracklements)
1 tsp finely chopped sage leaves
1 tsp chopped thyme leaves
1⁄4 tsp ground allspice
250g pack Jus-Rol croissant dough, or make your own pastry
1 medium free-range egg, beaten
A little plain flour for dusting

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Method

In a mixing bowl, combine the sausagemeat, cheddar, onion relish, herbs and allspice, seasoning the mixture with salt and pepper (not too much salt as the sausagemeat will be salty). Use your hands to make sure everything is well combined.
Unroll the dough on a lightly floured work surface, then remove 2 of the pre-marked triangles from one end of the rectangle (wrap and save to bake as croissants another day, following the pack instructions). Use your fingers to pinch together the other perforations in the dough – it doesn’t matter if there are still a few holes.
With a long side facing you, spoon the sausagemeat mixture along the middle of the pastry, then brush the top edge with beaten egg. Roll up the pastry to seal the meat inside, then cut into 12-15 sausage rolls. Arrange the rolls on a baking sheet lined with compostable baking paper, then brush each one with beaten egg. Chill for 15-30 minutes (see Make Ahead).

Heat the oven to 200°C/180°C fan/ gas 6. Brush the rolls with more beaten egg, then bake for 25 minutes until the pastry is golden and crisp and the filling is cooked through. Leave to cool on the tray, then eat warm with mustard and pickles, or cool to pack for a picnic.