The English Provender Co. Caramelised Red Onion and Goat's Cheese Sausage Rolls

These rich and succulent sausage rolls are so moreish and indulgent it's hard to stop at just one!

I love a good sausage roll. I've been wanting to make some for a while because I always seem to make them around Christmas and then don't get around to making them for another year. I really enjoy when something sweet accompanies the sausage flavour like honey so when I came across this English Provender Co. recipe with caramelised red onion chutney, I had to try it.

The recipe is from The English Provender Co. but I have adapted it very slightly to suit what I had in the cupboard (or what I was lacking in the cupboard!). The original recipe added poppy seeds on top of the rolls before cooking which would have added an extra crunch.

makes about 12 | prep time 15 minutes | cooking time 30 minutes

Ingredients:

375g puff pastry

Plain flour, for dusting

500g sausage meat

2 tbsp freshly chopped sage

175g The English Provender Co. Caramalised Red Onion Chutney

100g hard goat's cheese, grates

1 egg, beaten

Method:

1. Preheat the oven to 220°C, Gas Mark 7. Place the pastry on a lightly floured surface and roll out into a big rectangle, about the thickness of a pound coin. Cut it length-ways into two long equal rectangles. Spoon the chutney over the base of each, leaving a border of 2.5 cm. Sprinkle over 75g of cheese.

2. Place the sausage meat into a large mixing bowl with the sage and mix well. Halve the mixture and using slightly wet hands, gently form each into a long skinny sausage the same length as the pastry.

3. Place a long sausage in the middle of one of the pastry pieces and brush one of it's long edges with some of the egg. Roll into a long cylinder, making sure the pastry overlaps where it meets. Place seam side down and cut into 6 rolls. Gently squeeze the cut ends of each to neaten them if necessary. Repeat with the other half.

4. Transfer the rolls to a non-stick baking sheet. Brush with egg and sprinkle with remaining cheese. Bake for 30 minutes or until cooked and golden brown.