Cheesy Ploughman’s Sausage Rolls – These little Sausage Rolls are hugely popular at Chez Lavender & Lovage, and disappear as fast I make them.
For the Platinum Jubilee Weekend Street Parties and Picnics
These tasty little Cheesy Ploughman’s Sausage Rolls are hugely popular at Chez Lavender & Lovage, and disappear as fast I make them.
Made with ready-made puff pastry, for ease and speed, as well as high quality (high meat content) pork sausages, mature Cheddar cheese, chutney and silverskin onions, they are packed with flavour.
Make these Cheesy Ploughman’s Sausage Rolls for any Jubilee street parties or events you are hosting, as well as saving the recipe for festive and celebratory gatherings, picnics and school (or office) lunch boxes.
Scatter more cheese on too before baking for that almost grilled cheese toastie taste, and for all of those melted cheesy bits – sublime!
You can use homemade chutney and pickles too, as well as homemade pastry. I am sure that a buttery, shortcrust pastry would work very well in this recipe.
You can also freeze them at both the unbaked stage or the baked stage – just make sure to layer them between greaseproof paper so they don’t stick.
Then bake them from frozen, in a cooler oven that suggested below, or, reheat them ONCE defrosted at about 150C/300F for 5 minutes, until crisp and warm.
Use any flavoured sausages or sausage meat you have locally, but I think that plain pork sausages work best with the cheese, chutney and pickled onions.
Make a batch up this weekend, just a taster and tester, and see just how quickly these little cheesy, sausage and pickle morsels are devoured!
By all means use another cheese, but Black Bomber cheese is robust enough to carry the flavours through, when added to the rest of the ingredients.
Enjoy these if you make them and PLEASE do let me know what you think if bake them – they aren’t pretty, but they are UTTERLY delectable! Karen
Notes and Substitutions
- Make them vegetarian by using Quorn or meat-free sausages.
- Make them vegan by using vegan sausages, vegan cheese and omitting the egg – use a plant-based milk to glaze them.
- Can be frozen once assembled and before being baked. Bake from frozen allowing an extra 10 minutes to cook.
- Use different flavour sausages, such as pork and caramelised onion, pork and leek, pork and apple, beef, lamb or classic British sausages such as Cumberland, Oxford and Lincolnshire.
- You can lighten the recipe by using reduced fat sausages, reduced fat cheese and light puff pastry.
- For an extra crunch and texture, add finely chopped walnuts to the sausage mixture.
- For a extra cheesy taste, use blue cheese such as Stilton.
Pin Cheesy Ploughman’s Sausage Rolls Recipe for Later
Other Jubilee Savoury Bakes
- JUBILEE VEGETARIAN STUFFED PICNIC LOAF
- Sourdough Cheese and Marmite Scones
- 21st Century Coronation Chicken
- An Old Flask and Childhood Memories: Cheese, Onion and Potato Pasties Recipe
Recipe for Cheesy Ploughman’s Sausage Rolls
- 1 x 320g ready-rolled puff pastry sheet
- 1 x 400g packet high meat content sausages
- 150g grated extra mature Cheddar cheese
- 4 to 6 tablespoons chutney
- 50g silverskin pickled onions, finely diced
- 1 free-range egg, beaten
- Extra grated cheese
1. Pre-heat oven to 220C/Fan 200C/400F/Gas mark 7. Line a large baking tray with grease-proof baking paper.
2. Skin the sausages, and put them into a mixing bowl. Add the grated cheese, chutney, and the diced pickled onions, then using wet hands, mix well until it is all amalgamated.
3. Divide the puff pastry sheet into 4 long sections.
4. Divide the sausage mixture into 4 portions and roll each portion into a long, thin sausage shape. Wet hands help top the mixture sticking.
5. Place each sausage shape in the middle of each pastry strip, brush each side of the pastry with the beaten egg and fold the pastry over to seal. Crimp the edge with a fork to seal the sausage rolls.
6. Cut each sausage filled pastry strip into 4, to make 16 small sausage rolls in total.
7. Place the sausage rolls on to the prepared baking tray. Using a very sharp knife, make several slits on top of the sausage rolls.
8. Brush the sausage rolls with the beaten egg, then sprinkle with extra grated cheese.
9. Bake in the centre of the pre-heated oven for 15 minutes until the pastry has puffed up and the sausage rolls are golden brown.
10. Remove from the oven and allow to cool for 5 minutes before serving. Can be served cold too.
Make them vegetarian by using Quorn or meat-free sausages.
Make them vegan by using vegan sausages, vegan cheese and omitting the egg - use a plant-based milk to glaze them.
Can be frozen once assembled and before being baked. Bake from frozen allowing an extra 10 minutes to cook.
Use different flavour sausages, such as pork and caramelised onion, pork and leek, pork and apple, beef, lamb or classic British sausages such as Cumberland, Oxford and Lincolnshire.
You can lighten the recipe by using reduced fat sausages, reduced fat cheese and light puff pastry.
For an extra crunch and texture, add finely chopped walnuts to the sausage mixture.
For a extra cheesy taste, use blue cheese such as Stilton.