Chilli Cheese & Onion Homemade Sausage Rolls
Chilli Cheese & Onion Homemade Sausage Rolls
Ingredients
For the Sausage Filling
- 400 g beef sausages
- 400 g chicken sausages
- 2 onions, sliced
- 2 red chillies, diced
- 4 cloves garlic, minced
- 1 handful fresh parsley, minced
- 1 handful fresh chives, minced
- 1 teaspoon salt
- 1 teaspoon crushed pepper
- 30 g Parmesan cheese, grated
- 40 g cheddar cheese, grated
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon mustard seeds, to blend (or 1-2 teaspoons total for blended mixture)
- 1 teaspoon cumin seeds, to blend (or 1-2 teaspoons total for blended mixture)
- 1/2 teaspoon thyme, leaves, to blend (or 1-2 teaspoons total for blended mixture)
- 1/2 teaspoon rosemary, leaves, to blend (or 1-2 teaspoons total for blended mixture)
- 1/2 teaspoon sage, leaves, to blend (or 1-2 teaspoons total for blended mixture)
- 1 tablespoon oil, light use, as needed for pan frying
For Assembly and Baking
- 1 sheet ready-made puff pastry, (or 2 sheets for more rolls)
- 2 tablespoons sesame seeds, black and/or white
- 1 egg, whisked (or milk/oil for brushing)
- 1 tablespoon fresh chives, for garnish
- 1 tablespoon Parmesan cheese, grated, for topping
Instructions
- 1
Slice the onions and dice the red chillies. Heat a light amount of oil in a pan over low heat. Add the sliced onions and diced chillies and shallow pan fry for 15-20 minutes, stirring every couple of minutes, until softened and slightly caramelized.
⏱️ 20 min
- 2
Mince the garlic cloves. Remove the leaves from the fresh thyme, rosemary, and sage. In a small blender or using a pestle and mortar, combine the fresh herb leaves with the mustard seeds and cumin seeds. Blend or crush until a coarse mixture is formed (aim for about 1-2 teaspoons worth of the blended mixture).
⏱️ 10 min
- 3
Mince the fresh parsley and fresh chives.
⏱️ 5 min
- 4
In a large bowl, carefully slit the casings of the beef and chicken sausages and extract the meat. Discard the casings.
⏱️ 5 min
- 5
Add the extracted sausage meats, minced garlic, minced fresh parsley, minced fresh chives, salt, crushed pepper, 30g grated Parmesan, 40g grated cheddar, onion powder, garlic powder, paprika, the blended herb and spice mixture, and the pan-fried onions and chillies to the bowl with the sausage meat.
⏱️ 5 min
- 6
Mix all the ingredients thoroughly by hand until well combined. Ensure the onions, chillies, and spices are evenly distributed throughout the sausage mixture.
⏱️ 5 min
- 7
Take portions of the sausage mix and form them into long, even cylinders. Roll each cylinder tightly in cling film to create neat logs. Refrigerate the sausage logs for at least 1 hour, or preferably overnight, to allow the flavors to meld and the logs to firm up.
⏱️ 10 min
- 8
Preheat your oven to 180°C (350°F) for fresh baking. If baking from frozen, preheat to 160°C (325°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180
- 9
Unroll the puff pastry sheet(s). Cut each sheet in half horizontally to create two long oblongs.
⏱️ 2 min
- 10
Remove the cling film from the chilled sausage logs. Place one sausage log along the center of one puff pastry oblong. Fold the pastry over the sausage log, ensuring the edges meet.
⏱️ 5 min
- 11
Press down the edges of the pastry firmly with a fork to seal it. Trim any excess pastry along the seam to straighten it.
⏱️ 3 min
- 12
Divide the long roll into even-sized portions. For large rolls, cut them to 8-10 cm in length. For smaller rolls, cut them to approximately 5 cm in length.
⏱️ 5 min
- 13
Place the sausage rolls on the prepared baking tray. Score a decorative pattern on the top of each sausage roll with a sharp knife. Whisk the egg and brush the tops of the rolls with the egg wash (or milk/oil).
⏱️ 5 min
- 14
Sprinkle the tops of the rolls with sesame seeds (black and/or white) and an additional tablespoon of grated Parmesan cheese.
⏱️ 2 min
- 15
Bake the fresh sausage rolls at 180°C (350°F) for 35 minutes, or until golden brown and crispy. If baking from frozen, bake at 160°C (325°F) for 40-45 minutes, or until golden brown.
⏱️ 40 min•🌡️ 180
- 16
Once baked, remove from the oven. Sprinkle with fresh minced chives before serving. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Cheese & Onion Homemade Sausage Rolls
For the Sausage Filling
- 400 g beef sausages
- 400 g chicken sausages
- 2 onions, sliced
- 2 red chillies, diced
- 4 cloves garlic, minced
- 1 handful fresh parsley, minced
- 1 handful fresh chives, minced
- 1 teaspoon salt
- 1 teaspoon crushed pepper
- 30 g Parmesan cheese, grated
- 40 g cheddar cheese, grated
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon mustard seeds, to blend (or 1-2 teaspoons total for blended mixture)
- 1 teaspoon cumin seeds, to blend (or 1-2 teaspoons total for blended mixture)
- 1/2 teaspoon thyme, leaves, to blend (or 1-2 teaspoons total for blended mixture)
- 1/2 teaspoon rosemary, leaves, to blend (or 1-2 teaspoons total for blended mixture)
- 1/2 teaspoon sage, leaves, to blend (or 1-2 teaspoons total for blended mixture)
- 1 tablespoon oil, light use, as needed for pan frying
For Assembly and Baking
- 1 sheet ready-made puff pastry, (or 2 sheets for more rolls)
- 2 tablespoons sesame seeds, black and/or white
- 1 egg, whisked (or milk/oil for brushing)
- 1 tablespoon fresh chives, for garnish
- 1 tablespoon Parmesan cheese, grated, for topping
Instructions
- 1
Slice the onions and dice the red chillies. Heat a light amount of oil in a pan over low heat. Add the sliced onions and diced chillies and shallow pan fry for 15-20 minutes, stirring every couple of minutes, until softened and slightly caramelized.
⏱️ 20 min - 2
Mince the garlic cloves. Remove the leaves from the fresh thyme, rosemary, and sage. In a small blender or using a pestle and mortar, combine the fresh herb leaves with the mustard seeds and cumin seeds. Blend or crush until a coarse mixture is formed (aim for about 1-2 teaspoons worth of the blended mixture).
⏱️ 10 min - 3
Mince the fresh parsley and fresh chives.
⏱️ 5 min - 4
In a large bowl, carefully slit the casings of the beef and chicken sausages and extract the meat. Discard the casings.
⏱️ 5 min - 5
Add the extracted sausage meats, minced garlic, minced fresh parsley, minced fresh chives, salt, crushed pepper, 30g grated Parmesan, 40g grated cheddar, onion powder, garlic powder, paprika, the blended herb and spice mixture, and the pan-fried onions and chillies to the bowl with the sausage meat.
⏱️ 5 min - 6
Mix all the ingredients thoroughly by hand until well combined. Ensure the onions, chillies, and spices are evenly distributed throughout the sausage mixture.
⏱️ 5 min - 7
Take portions of the sausage mix and form them into long, even cylinders. Roll each cylinder tightly in cling film to create neat logs. Refrigerate the sausage logs for at least 1 hour, or preferably overnight, to allow the flavors to meld and the logs to firm up.
⏱️ 10 min - 8
Preheat your oven to 180°C (350°F) for fresh baking. If baking from frozen, preheat to 160°C (325°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180 - 9
Unroll the puff pastry sheet(s). Cut each sheet in half horizontally to create two long oblongs.
⏱️ 2 min - 10
Remove the cling film from the chilled sausage logs. Place one sausage log along the center of one puff pastry oblong. Fold the pastry over the sausage log, ensuring the edges meet.
⏱️ 5 min - 11
Press down the edges of the pastry firmly with a fork to seal it. Trim any excess pastry along the seam to straighten it.
⏱️ 3 min - 12
Divide the long roll into even-sized portions. For large rolls, cut them to 8-10 cm in length. For smaller rolls, cut them to approximately 5 cm in length.
⏱️ 5 min - 13
Place the sausage rolls on the prepared baking tray. Score a decorative pattern on the top of each sausage roll with a sharp knife. Whisk the egg and brush the tops of the rolls with the egg wash (or milk/oil).
⏱️ 5 min - 14
Sprinkle the tops of the rolls with sesame seeds (black and/or white) and an additional tablespoon of grated Parmesan cheese.
⏱️ 2 min - 15
Bake the fresh sausage rolls at 180°C (350°F) for 35 minutes, or until golden brown and crispy. If baking from frozen, bake at 160°C (325°F) for 40-45 minutes, or until golden brown.
⏱️ 40 min•🌡️ 180 - 16
Once baked, remove from the oven. Sprinkle with fresh minced chives before serving. Serve warm.
⏱️ 1 min