These smoked cheese sausage rolls are absolutely perfect for picnics, buffets and packed lunches.
Stuffed with pork sausage meat and smoked cheese, they have a punch of flavour that’s completely delicious. You’ll love the crunchy pastry with that soft sausage meat – they are a perfect little savoury bake.
I like to make these and stick them in the freezer for when I need them. Just defrost thoroughly before eating. You can eat them hot or cold – I think they’re best fresh from the oven, but they’re great cold too.
I have never met anyone who doesn’t love these sausage rolls – they’re just like a good sausage roll but with that next level smoked cheese. Yum! The key is using good quality sausages – don’t skimp on them!
Why You’ll Love These Smoked Cheese Sausage Rolls
These sausage rolls are a guaranteed hit – crisp, buttery pastry, savoury sausage meat and a little surprise of melty smoked cheese inside. They’re easy to make, use simple ingredients and freeze beautifully. Whether you’re packing a lunchbox or planning a party, they’ll disappear fast!
Ingredients, Substitutions and Variations
- Puff pastry – you can use shop bought or make your own puff pastry – it’s completely up to you. Just make sure that you don’t use a sweet puff pastry.
- Sausages – pork sausages are best, and use good quality ones with a high pork content for the best results.
- Smoked cheese – any kind of smoked cheese will work nicely.
- Egg – this is just used for egg washing the pastry.
- Poppy seeds – optional, but they add a nice crunch.
How to Get Perfect Sausage Rolls
- Keep it cold: Cold pastry puffs best. Work quickly so it doesn’t get too soft.
- Seal properly: Crimp the edges well so the filling doesn’t escape.
- Even size: Try to make all the rolls the same size so they bake evenly.
- Golden top: Egg wash is key — it gives that shiny, crisp bakery finish.
- Check doneness: The pastry should be golden and the sausage meat cooked through (no pink).
FAQs
Yes! Ready-rolled puff pastry makes these sausage rolls super easy.
Definitely — just use about 400g of sausage meat and season it well.
Smoked cheddar, gouda or applewood all work beautifully.
Yes – assemble them up to a day in advance and bake fresh before serving, or freeze unbaked then defrost and bake when you need them.
Smoked Cheese Sausage Rolls
Ingredients
- 320 grams puff pastry
- 6 sausages
- 30 grams smoked cheese
- 1 egg
- 1 teaspoon poppy seeds optional
Instructions
- Preheat the oven to 180 degrees Celsius.
- Start by rolling out your puff pastry to 2-3 mm thick. You want it to be shaped as a long rectangle, with the longest side on the horizontal. Then cut the pastry in half on the horizontal, so that you have two long rectangular pieces of pastry. Leave to one side.
- Get a large baking tray and line with baking parchment.
- Cut the smoked cheese into 12 small chunks.
- Get a large bowl and squeeze the sausage meat out of the skins into the bowl. Discard the skins. Use your (clean) hands to squish the sausage meat together, then form it into 12 balls.
- Push the cheese into the centre of each sausage ball and make sure that the sausage meat is full enveloping each one.
- Lay the sausage balls evenly onto the puff pastry, six on each piece. Fold each piece of pastry over on the horizontal so that you have two long sausage rolls, covering the sausage meat in the middle. Use a knife to cut the pastry between each sausage ball to form 12 sausage rolls.
- Use a fork to crimp the pastry around each sausage roll, making sure the sausage meat is fully covered by the pastry. Use a knife to poke a small hole in the top of each one.
- Crack the egg into a small bowl and beat. Brush the top of the sausage rolls with the beaten egg and sprinkle over the poppy seeds. Put in the oven and bake for 25 minutes until risen and golden.
Notes
Variations & Add-Ins
- Extra cheesy: Grate a little smoked cheese into the sausage mix as well as adding a chunk inside.
- Spicy: Add a pinch of chilli flakes or smoked paprika to the sausage meat.
- Herby: Stir in chopped parsley, thyme or sage for extra flavour.
- Mini party rolls: Cut each roll in half to make bite-sized snacks.
- Vegetarian version: Use mushroom pâté instead of pork.
Storage, Freezing & Reheating
- Fridge: Keep in an airtight container for up to 1 week.
- Freezer: Freeze unbaked rolls on a tray, then transfer to a bag or box (up to 3 months).
- Bake from frozen: Add 10 minutes to the bake time.
- Reheat: Pop in a 180°C oven for 10 minutes until crisp and hot.
- Serve cold: They’re delicious straight from the fridge too.
Easy to make and so delicious!