Cheese pastry sausage rolls.

All year I’ve been thinking that “they” should make cheese pastry sausage rolls.
Today I made it happen.
I’m far from capable in the kitchen but these taste bloody lovely.

Now theres a fair challenge, wheres all the chefs tonight 🙂 BTW yours look great

That sounds fantastic – binners to the forum!

I’ll be round shortly 😃

If making them, make the sausage mix really wet, as it dries out while cooking and can otherwise end up too dry.

My sausage rolls have grated shallot, thyme and chopped up black pudding in them, wrapped in parma ham then encased in rough puff pastry. They are a bit of a faff to make but my other half says they’re good.

Will try a grating of parmesan on the top next time

A smear of marmite inside the pastry makes them too good.

Keep up at the back if you search the things made with photos thread I made cheese and marmite sausage rolls and their brethren cheese and chilli jam sausage rolls during lockdown 1. I can concur that they are really rather more-ish and Binners should be kept away for his and our safety.

First, Gruyère, thank me later.

Second grated onto rather than in the pastry, also optional to add on top of the sausage meat before rolling.

My first sausage rolls were so well received that the ladies in the shop made some as well. We all decided they weren’t as good as mine ,so a second batch has been made. Last time I did a big line of cheese next to the sausage meat. This time I spread it out ,which I don’t think worked as well. With it in a line you get a massive hit of cheese that carries you through the pastry that doesn’t have it.

Still bloody lovely though.

Last time I did a big line of cheese

Not a phrase I was expecting to read…

I can see how my Saturday afternoon is going to be spent. 😋

Chemistry bake off with my Higher class today. Marmite and cheese sausage rolls are my offering.

A very motivating thread, thanks all!

Like the idea of Gruyere very much. DO we think that rather than grated, a ‘cube’ for each sausage roll section would work well? (based on zippykona’s advice that the ‘hit’ is rather good when condensed)

My next batch will have a chunk of cheese rather than grated.

Did 1/2 of them with Gruyère 1cm cubs, and the other half normal. Both absolutely spectacular, but the cheese ones are phenomenal. I left them out to cool last night, was a lovely breakfast!