Caramelised double cheese & sausage rollsDecember 19, 2007
One of my favourite ever and best ever recipes, descended from a family tradition and spiced up with caramelised onions and cheese. These sausage rolls are so delicious that a lot of willpower is needed to prevent them all being eaten the minute they come out of the oven.
The sweet, sticky caramelised onions ooze out to make an even sticker outer surface, the melted cheddar gives a cheesy dimension and the parmesan crust makes the puff pastry perfect!
Recipe for Caramelised double cheese & sausage rolls
500g premium sausagemeat
200g puff pastry
5 tbsps caramelised onions
150g grated mature cheddar cheese
100g finely grated parmesan cheese
flour for dusting & rolling
Mix together the sausage meat, caramelised onions and grated cheese until everything is well combined. Set this aside while you roll out the pastry into a rectangular shape. Flour your hands and your working surface, then take a ball of the meat and roll it into a sausage shape the same width as your pastry. Roll it onto the pastry, leaving a 1-2cm gap from the long edge.
Brush the edge of the pastry with milk so it will stick to the other side. Then pick up the edge of the pastry and wrap it over the top of the sausage, bringing the edge down flat on the pastry on the other side and pressing it down so you have a 1cm edge. Press it down firmly so the edge is well sealed. Cut all the way along the edge to release the long sausage roll and put to one side. Repeat until you have run out of pastry.
Brush each section with milk, then sprinkle with the finely grated parmesan and then slice into individual sausage rolls.
Finally, place them onto two lined, floured baking trays, ensuring there are at least 3cm between each one. Cook at 180ºC for 20 minutes or until the pastry is golden.
They are best eaten as soon as they have cooled enough not to burn your mouth, but they can also be frozen and then reheated for 5 minutes in the oven. Delicious!
© Katheryn Rice 2007