Smoked Cheese Sausage Rolls

These smoked cheese sausage rolls are absolutely perfect for picnics, buffets and packed lunches.

Stuffed with 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 perfect.

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!

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.

Top Tips

  1. Make your sausage rolls the same size

    It’s important to try to make sure your sausage rolls are as close in size in possible, so that they cook evenly.

  2. Make sure they’re cooked through

    25 minutes is enough for your sausage rolls to cook through. You want to ensure that there is no pinkness to the sausage meat.

  3. Storage

    These will keep for 1 week in the fridge and up to 3 months in the freezer. For best results, put them in the freezer uncooked. Defrost thoroughly then bake in the oven for 25 minutes before serving.

Get the cook books:

Smoked Cheese Sausage Rolls

Save This Recipe
Harriet Young
Delicious sausage rolls stuffed with smoked cheese – perfect for picnics, packed lunches and buffets!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Snack
Cuisine British
Servings 12 sausage rolls


  • 320 g puff pastry
  • 6 sausages
  • 30 g smoked cheese
  • 1 egg
  • 1 tsp poppy seeds optional


  • 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.
Keyword Baking, picnic, sausage, smoked cheese

Leave a Reply

Your email address will not be published.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

Recipe Rating

Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.