Sausage rolls have always been one of my favourite snacks, ever since I was a kid. Once I learned how easy it is to make them yourself, I only ended up loving them even more as it became so easy to add all these amazing flavours. I’ve previously made a few versions already, for example one with black pudding, apple and cranberry but also plain pork sausage rolls and pork, cranberry and red onion sausage rolls. This time though, I’m going with cheese!
In today’s recipe I’m using a cheese that’s I feel is still quite uncommon in Ireland: Emmental, a medium-hard Swiss cheese made from cow’s milk. It’s great in a gratin, fondue or as grated cheese on top of some spaghetti bolognese. It was the first time I ever ate sausage rolls with cheese but oh my goodness! So delicious! You can experiment with other kinds of cheese of course too, I can imagine cheddar being an amazing addition too, but haven’t tried it yet myself. Do let me know in the comments below if you tried it with a different kind of cheese and if you liked it.
Sausage rolls with cheese
- 450g sausages or sausagemeat*
- *if you can't find either of them you can also use 225g of pork meat + 225g of beef meat, season with pepper & salt, 2 tablespoons of breadcrumbs
- 1 small onion
- 320g puff pastry (avoid a round one, as we'll be cutting out squares)
- 1 egg yolk
- 150g grated emmental cheese
Preheat the oven to 180°C Fan.
Finely chop the onion
If you're using sausages: remove the skin, if not: mix the meat mixture with onion and 100g of the cheese.
Cut the puff pastry into squares, of about 10×10 cm
Take out a scoop of the meat, roll it into a sausage and place on the bottom of the puff pastry
Repeat for all other squares
Divide the remaining cheese on top of the sausage rolls
Use water and brush it along the top of the pastry, this will make it easier to close.
Roll up the pastry, make 2 cuts along the top (make sure to cut through onto the meat) and brush with egg yolk
Place on parchment paper and bake in the oven for 20 minutes, until golden-brown