It’s a Christmas tradition in our house that during the weeks leading up to the big day the boys get to make multiple batches of sausage rolls whilst listening to Christmas music ‘crazy loud.’ Jimi insists that once school is out then it’s officially Christmas, and the boys live off ‘party lunches’ for the next few weeks, with their homemade sausage rolls taking centre stage.
These AMAZING goats cheese and caramelised onion sausage rolls are packed with flavours that all compliment each other so well. They are a fantastic way of using our Homemade Caramelised Red Onion Chutney and give the humble sausage roll a sophisticated makeover.
Sausage meat is fine to use, though I prefer skinning the pork and apple sausages found at our local supermarket, and using the meat from them instead.
I’m sure that once you give this grown up twist on a try, they’ll become a festive tradition in your house too.
- butter gor greasing
- 450g (1lb) sausage meat
- 2 tbsp fresh sage, finely chopped
- 175g (6oz) caramelised red onion chutney
- 100g (3½oz) goats cheese, grated
- 375g (13oz) sheet ready rolled puff pastry
- 1 egg, beaten
- poppy seeds
- Preheat the oven to 200C/390F. Grease two baking sheets with a little butter.
- Place the sausage meat in a large mixing bowl and add the sage, mix well to fully combine, you may need to use your hands for this. Set aside.
- Unroll the pastry and cut in half length ways, spoon the chutney over each, leaving a 2cm boarder, scatter each with the grated goats cheese, reserving a small amount for later.
- Divide the sausage meat into two and roll each half into a long sausage, the same length as the pastry. Place down the middle of each of the pastry strips.
- Brush the boarder of the pastry with the beaten egg and roll up, ensuring that the edged overlap. Brush again with the beaten egg, sprinkle with the poppy seeds and the remaining goats cheese.
- Cut each large sausage roll into smaller pieces ad place on the prepared baking sheets.
- Bake in the oven for 20 minutes, until golden and puffed.