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.
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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!
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
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
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.
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).
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.
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.
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!
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Cheese and onion sausage rolls FAQ
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.
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.
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
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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!
- Crustless courgette and tomato puffs – delicious crustless mini quiches stuffed with courgettes and tomatoes.
The recipe
Cheese and onion pork sausage rolls
(Click the stars to rate this recipe)
Equipment
- Pastry brush
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 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
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.
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Hi Vj.
I just love your recipes.
Please advise if the sausage rolls are cooked 200C fan or convection.
Many thanks,
Bessie
Sorry – should have mentioned, all my recipes are cooked and tested in a fan oven.