It wouldn’t be a picnic without a sausage roll. We’ve made a quick cheat’s chutney to accompany them, but you could make life even easier and simply serve with mustard, if you prefer.
The humble sausage roll has had a gourmet makeover with the addition of stilton cheese and walnuts. Perfect to bring along to any picnic you might be having this summer (weather permitting)!
If you're catering for vegetarians, then we also have a delicious giant option that uses vegetarian sausages and combines wild mushrooms and cranberries for added flavour.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
303
Ingredients
For the sausage rolls
320 g sheet ready-rolled puff pastry
400 g pork sausages
75 g Stilton, crumbled
60 g walnuts, finely chopped
2 tsp. thyme leaves, finely chopped
1 medium egg, beaten
1 tsp. nigella, poppy or sesame seeds
For the chutney
2 tsp. olive oil
1 large red onion, finely chopped
1 1/2 Tbsp. light brown soft sugar
2 Tbsp. balsamic vinegar
1 Tbsp. wholegrain mustard
Directions
Step 1For the sausage rolls, remove the pastry from the fridge and allow to soften at room temperature for 10min (or according to pack instructions). Squeeze the sausage meat into a large bowl (discard skins). Mix in the Stilton, walnuts, thyme and some seasoning (using your hands is easiest).
Step 2Line a large baking sheet with baking parchment. Unroll the pastry so a long edge is closest to you. Slice the pastry in 1/2 vertically (to create 2 short rectangles). Divide the sausage mixture in 1/2 and shape each portion into a long, even cylinder and place along a long edge of each rectangle.
Step 3Brush the visible pastry lightly with beaten egg, then roll up each pastry rectangle tightly from the filling edge, pressing down gently to seal. Transfer to the lined sheet, seam down (reserve remaining beaten egg). Chill for 30min.
Step 4Meanwhile, make the chutney. Heat the oil in a medium pan (that has a lid) over low heat. Add the onion and a large pinch of salt, cover and cook (stirring occasionally) for 20min, or until completely softened. Stir in the sugar and vinegar and increase heat to medium. Cook, uncovered, for 3-5min, stirring regularly, until most of the liquid has evaporated. Remove from the heat, stir in mustard and check seasoning. Set aside.
Step 5Preheat oven to 200°C (180°C fan) mark 6. Slice each sausage roll into 6 smaller rolls and arrange, seam down and spaced apart. Brush with reserved beaten egg and score a couple of slashes in the top of each roll with a sharp knife. Scatter over the seeds.
Step 6Cook in the oven for 30-35min, or until deep golden. Allow to cool slightly before serving warm or at room temperature, with the chutney.
GET AHEAD:
Once cool, store the sausage rolls in an airtight container in the fridge for up to 3 days. Cool, cover and chill the chutney for up to 3 days. To serve, allow both to come to room temperature. Alternatively, arrange on a baking tray and reheat in an oven preheated to 200°C (180°C fan) mark 6 for 5min.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
