I’ve been showing off my newly acquired sausage roll skills over social media for quite some time now, all the while promising I would share the recipe online and now the time is finally here.
My first attempt at sausage rolls were fairly basic with mixed herbs and thyme, but it didn’t take me long to get experimenting with some interesting sounding recipes from around the web.
I originally found the idea behind Marmite and cheddar cheese sausage rolls from Pistachio and Rose after a quick Google search. The recipe is fairly straightforward and I’ve since amended my quantities slightly to suit our tastes (we are big Marmite lovers!), but it’s really hard to screw it up if I’m honest.
The second recipe I am sharing in this post was an idea that popped into my head after having some leftover Leek from a dinner I cooked the week before. We also had some leftover apples from a salad that week and I reasoned that a little experimentation never hurt anyone, right?
Cheddar & Marmite Sausage Rolls
275g pre-rolled fresh pastry
1 large sausage
2 heaped tsp Marmite
35g Cheddar cheese
(Bonus ingredients for Apple & Leek)
Half an apple
1. Preheat your oven to 200°c.
2. Remove the sausages from packaging and peel off the outer layer of skin. Cut into thin slices and then continue to chop up finely. If you have a blender, pop them into the blender for a few seconds after cutting them into slices.
3. Pop this into a bowl and add in your 2 tsp of Marmite and the 35g of Cheddar.
4. Crack the raw egg into a cup and mix it up with a fork, then put a little less than a quarter of the egg into your bowl, then mix everything together.
(Bonus step for Apple & Leak)
Do the same as above with finely chopped apple and leek, including egg.
5. Put your sausage mixtures to one side and roll out your pastry, then make one long slice down the middle.
6. Place each mixture in the middle of the pastry sections, trying to keep the width consistent. Be careful not to overfill at this point or you won’t be able to close up the pastry!
7. Fold over one side first and then the other so that the sausage meat is no longer visible.
8. With the remaining half of the egg you mixed up earlier, brush it all over the top (and full length) of each pastry.
9. Cut the pastry lengths into small sections and place on tinfoil over your baking tray. Leave to cook for 20 minutes, but make sure you keep a close eye on them!
10. Remove from the oven and allow to cool for 10 minutes before removing from tinfoil, otherwise the bottoms will get stuck!
Warning: Sausage Rolls are likely to be consumed by greedy partners within 1-2 hours of coming out of the oven!
Psst… Did you check out my Skinny Banana Curry Recipe?