• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Bread and scones
    • Cakes, cookies and desserts
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salads
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free stuff
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Savoury Treats » Cheese and onion pork sausage rolls

Cheese and onion pork sausage rolls

Author: VJ Published : November 2022 Modified : December 2022 / 2 people have commented

Recipe Video
  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

The festive season wouldn’t be complete without lots of snacks. These little cheese and onion pork sausage rolls make the perfect quick lunch for those days when you’re too busy to cook, and they are great for handing round when unexpected guests arrive.

A pile of cheese and onion pork sausage rolls on a plate.

**As an Amazon affiliate, I earn from qualifying purchases.**

Quick and easy sausage rolls

I’ve said it before, and I’ll say it again, we British absolutely love our sausage rolls. And to be honest, what’s not to love? A delicious savoury filling, encased in crispy puff pastry, makes the most delicious snack. I think a sausage roll might be even more popular than fish and chips!

Well, maybe not! But I’m sure you get the idea!

I’ve got a few sausage roll recipes on my site – pork and apple, leftover bolognese, and a pork and egg picnic slice which in reality is really just an oversized sausage roll. They are all delicious in their own right, but I think these cheese and onion sausage rolls might just have the edge!

And this recipe for cheese and onion pork sausage rolls couldn’t be easier. All you will need is a packet of good-quality pork sausages, some grated cheese, and an onion, and you’re good to go. Oh yes, and you can buy a roll of puff pastry too!

These sausage rolls are the perfect way to get ahead with your festive baking. You can assemble them in advance, pop them in the freezer, and when unexpected guests arrive you can just take them straight from the freezer to the oven and impress your visitors with your culinary prowess!

A pile of cheese and onion pork sausage rolls cooling on a rack.

Let me show you how to make them.

What you will need

Equipment

To make these cheese and onion sausage rolls you will need a box (or cheese) grater for grating the cheese and the onions.

You will also need a mixing bowl for combining the filling ingredients, a pastry brush to egg-wash the sausage rolls and a baking sheet to cook them all on.

Baking parchment is handy to stop the sausage rolls from sticking to the baking tray, but if you don’t have any you could brush the baking tray lightly with sunflower oil.

Ingredients

Ingredients for cheese and onion sausage rolls.
These are the ingredients for cheese and onion pork sausage rolls:

Pork sausages – buy good quality pork sausages, the kind you would actually eat for a meal. I like to use Cumberland or Lincolnshire sausages. You will need to squeeze the sausage meat out of the casings. In the UK sausages are normally sold in 400-gram packets, and depending on the size of the sausages, you will get either 6 or 8 sausages in a pack.

Onions – you will need about one cup of grated onion. You can either grate it on a cheese grater or whizz the onion around in a food processor until it is about the size of rice grains. You don’t want large pieces of onion in the sausage rolls.

Cheese – you will need about a cupful of grated cheese. I like to use a sharp cheddar cheese.

Puff pastry – if you REALLY want to you can make your own puff pastry. I find the puff pastry that you buy in the supermarket is perfectly acceptable. I buy mine in a roll which unrolls to a rectangle about 15 by 10 inches in size (that’s about 38 x 26 centimetres). If you can only find a block of pastry you should roll it out to size on a lightly floured surface.

The final ingredient (which is not pictured) is a lightly beaten egg for sealing the sausage rolls and for egg-washing them to encourage browning in the oven.

What to do

Pork sausage meat, grated onions and grated cheese in a glass mixing bowl.

Remove the skin (or casing) from the sausages and discard it. Put the sausage meat into a mixing bowl.

Grate the cheese and the onion and add to the sausages.

Pork sausage meat mixed with cheese and grated onions.

Get your hands in and mix everything together until well combined.

Two lengths of pork sausage meat stuffing on a sheet of puff pastry.

Unroll the puff pastry (leave it on the paper it was wrapped in) and arrange 2 rows of the mince mixture down 2 halves of the pastry (top to bottom along the long side).

Cut the pastry in half using a sharp knife and brush with lightly beaten egg down the pastry on one side of each roll of the mince mixture.

Sausage rolls being cut to shape.

Roll the pastry over the mince mixture, starting with the un-egg-washed side (use the paper to help you) and form a long sausage with each roll.

Cut each sausage into 8 equal pieces and make 2 slits on top of the pastry on each piece.

Unbaked sausage rolls on a baking tray.

Arrange the sausage rolls on a baking tray lined with baking parchment.

If you don’t have baking parchment you can brush the tin very lightly with sunflower oil.

Brush the top of each sausage roll with the lightly beaten egg.

Baked sausage rolls on a cooling rack.

Bake the sausage rolls in a preheated oven (200C/ 400F) for 25 minutes until golden brown.

If the pastry looks undercooked at this point, bake for a further minute or two.

Transfer to a wire rack to allow the sausage rolls to cool down.

Quite honestly, the hardest part of this recipe is waiting for the sausage rolls to cool down before eating them!

A pile of sausage rolls on a wooden board.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Cheese and onion sausage rolls FAQ

Does it matter how much cheese and onion I add?

No – it doesn’t matter at all. Add cheese and onion to your own taste. I’ve allowed one cup of grated cheese and one cup of grated onions for one pack (425 grams / 1 pound) of sausages but if you prefer more cheese or more onions please feel free to adjust the amount you add.

Should I add salt to this recipe?

I haven’t added any extra salt because I know the flavour of the sausages I use is fine without any additions.
I would suggest that you mix the ingredients together and then take a small piece of the mixture and fry it in a tablespoon of oil. Taste and then adjust the seasoning to suit your own taste before forming the sausage rolls.

Can I freeze these cheese and onion sausage rolls?

Yes, you can freeze them before cooking. Arrange them on a baking sheet and open freeze until hard. Then transfer them to a plastic bag and freeze (for up to 6 months) until you are ready to bake them. Bake from frozen for 25 to 30 minutes.
Alternatively, freeze the cooked sausage rolls on a baking tray, transfer them to a plastic bag and freeze them for up to 3 months. Defrost on the counter and then reheat them in a hot oven for 5 minutes until heated through.

Save for later

If you would like to make these cheese and onion pork sausage rolls, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Other recipes

If you enjoyed this recipe you may also enjoy these other easy party snacks:

  • Cheese and onion quiche – tangy cheese and caramalised onions in a crispy pastry shell, baked in a savoury egg custard.
  • Creamy mushroom tarts with puff pastry – garlic, mushrooms and red onions with a hint of thyme in a crispy puff pastry case.
  • Crustless ham and cheese quiche with sweetcorn – an easy quiche that forms its own pastry as it bakes.
  • Savoury tart – South Africa’s favourite snack made with hard-boiled eggs and sausages in a deliciously cheese filling.
  • Bacon and egg pie – an old fashioned pie just like Granny used to make!

The recipe

A pile of cheese and onion pork sausage rolls on a plate.

Cheese and onion pork sausage rolls

The festive season wouldn't be complete without lots of snacks. These little cheese and onion pork sausage rolls make the perfect quick lunch for those days when you're too busy to cook, and they are great for handing round when unexpected guests arrive.
Recipe by: Veronica
Snack
British
Calories 139
Prep 5 minutes
Cook 25 minutes
Total Time 30 minutes
Servings: 16 sausage rolls
Print Pin Comment Bookmark Saved!
Prevent your screen from going dark
4.50 from 2 votes

(Click the stars to rate this recipe)

Equipment

  • Cheese grater
  • Mixing bowl
  • Pastry brush
  • Baking parchment
  • Baking sheet

Ingredients

  • 1 pound / 425 grams pork sausages 6 or 8 sausages depending on size.
  • 1 cup / 125 grams grated cheddar cheese
  • 1 medium onion (grated) approximately 1 cup
  • 1 roll store-bought puff pastry
  • 1 mediuim egg lightly beaten

Instructions

  • Remove the skin (or casing) from the sausages and discard it. Put the sausage meat into a mixing bowl.
    1 pound / 425 grams pork sausages
  • Grate the cheese and the onion on a box grater and add to the sausages.
    1 cup / 125 grams grated cheddar cheese, 1 medium onion (grated)
  • Get your hands in and mix everything together until well combined.
  • Unroll the puff pastry (leave it on the paper it was wrapped in) and arrange 2 rows of the mince mixture down 2 halves of the pastry (top to bottom along the long side).
    1 roll store-bought puff pastry
  • Cut the pastry in half using a sharp knife and brush with lightly beaten egg down the pastry on one side of each roll of the mince mixture.
    1 mediuim egg
  • Roll the pastry over the mince mixture, starting with the un-egg-washed side (use the paper to help you) and form a long sausage with each roll.
  • Cut each sausage into 8 equal pieces and make 2 slits on top of the pastry on each piece.
  • Arrange the sausage rolls on a baking tray lined with baking parchment.
    If you don't have baking parchment you can brush the tin very lightly with sunflower oil.
    Brush the top of each sausage roll with the lightly beaten egg.
  • Bake the sausage rolls in a preheated oven (200C/ 400F) for 25 minutes until golden brown.

Notes

I haven’t added any extra salt because I know the flavour of the sausages I use is fine without any additions.
I would suggest that you mix the ingredients together and then take a small piece of the mixture and fry it in a tablespoon of oil. Taste and then adjust the seasoning to suit your own taste before forming the sausage rolls.
To freeze uncooked sausage rolls – arrange them on a baking sheet and open-freeze until hard. Then transfer them to a plastic bag and freeze (for up to 6 months) until you are ready to bake them. Bake from frozen for 25 to 30 minutes.
Alternatively, freeze the cooked sausage rolls on a baking tray, transfer them to a plastic bag and freeze them for up to 3 months. Defrost on the counter and then reheat them in a hot oven for 5 minutes until heated through.

Nutrition

Serving – 1sausage roll | Calories – 139kcal | Carbohydrates – 1.8g | Protein – 7.7g | Fat – 11.1g | Saturated Fat – 4.5g | Cholesterol – 39mg | Sodium – 251mg | Potassium – 99mg | Fiber – 0.2g | Sugar – 0.4g | Vitamin D – 2µg | Calcium – 63mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Filed Under: All Recipes, Savoury Treats

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Chocolate orange tarts
Next Post: No-bake Christmas cake (with chocolate) »

Reader Interactions

Comments

  1. Bessie

    23 November 2022 at 10:17 pm

    Hi Vj.
    I just love your recipes.
    Please advise if the sausage rolls are cooked 200C fan or convection.
    Many thanks,
    Bessie

    Reply
    • VJ

      24 November 2022 at 12:20 pm

      Sorry – should have mentioned, all my recipes are cooked and tested in a fan oven.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time.

Latest updates

Close up of a pan of Thai red curry sprinkled with coriander.

Thai red curry with chicken and prawns

A dish of sage and onion sausage stuffing balls with one cut in half.

Sage and onion stuffing with sausage meat

Close up of a lancashire hotpot showing the lamb under the potatoes.

Traditional Lancashire Hotpot (lamb hotpot)

5 vol-au-vents on a wooden plank.

How to make vol-au-vents

Easy steak and kidney pie with puff pastry

A roasted leg of lamb being carved into slices.

Minted Roast leg of lamb – with homemade gravy

Footer


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time but the books will still be yours to keep.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2023 Foodleclub.com