There are some holiday foods that are just iconic: Christmas ham, a golden brown turkey, even fruitcake brings to mind images of the holiday season. Then there are some classic foods that may not be quite as recognizable, but still hold a special place in our hearts.
Sausage rolls are 100% one of those items.
My mother used to make these as a pre-dinner snack, passed down from my great-grandmother’s recipe. The flaky crescent rolls were stuffed with spicy Italian sausages, provolone, and hot peppers. And they were everything.
Now, depending on your family and your heritage, the idea of these sausage rolls probably varies. I know for a fact that the recipe my family makes is an old Italian favorite. But no matter how you enjoy them, these warm, cheesy sausage rolls are a classic dish.The One Pot Chef has risen to the occasion with this amazing recipe, giving his own unique spin to the dish that we’ve never seen before! And, like all his dishes, these delicious sausage rolls are made using only one pot. Think of the clean-up he just saved you, for the same delicious recipe you loved as a kid!
In his recipe, he uses a sausage that has been infused with parsley and caramelized onions, but any sausage will do! If you’d like to use one that’s been flavored, or if you perfect it plain, the choice is yours to make.
Pro Tip: Don’t add any extra salt to this recipe! The sausage is salty enough to season, especially if you have dietary restrictions.
What do you think of this updated sausage roll recipe? Share your thoughts on his take and how your family enjoyed this favorite in the comments section below.
Cheesy Beef and Sausage Rolls
- 1 cup soft bread crumbs
- 1/4 cup milk
- 6 sausages
- 1 brown onion
- 3 slices bacon
- 1 cup Cheddar cheese
- 1 tsp. thyme
- Puff pastry
- 1 egg
- Combine bread crumbs and milk in a mixing bowl; stir to combine. To make “soft” bread crumbs, you simply have to blitz day-old bread in your food processor. Let this combination of bread and milk sit for a minute after mixing.
- Remove your sausages from their casings and add those to the mixture.
- Next add your diced onion, diced bacon, grated cheese, chopped thyme, and ground pepper. No need to add salt, due to the sodium levels in the sausage. Stir to combine all your ingredients.
- Lay out your puff pastry sheets; you’ll be using one sheet per sausage roll.
- Take a handful of your meat mixture and mold it into an oblong sausage-shape on your puff pastry. Roll the pastry to enclose the sausage and then cut the length of the roll into four even pieces.
- Transfer the sausage rolls to a tray lined with non-stick baking paper. Brush the top of each roll with one egg to help them cook golden brown.
- Bake your rolls at 425 ℉ for about 25 minutes or until the centers are cooked and the pastry has puffed up. Make sure to let them cool for at least 10 minutes before serving.