Ingredients:

  • 5 lb High-Quality Sausage Meat (or ground pork)
  • 1 cup Smoked Mature Cheddar Cheese, grated
  • 1 Tbsp Fresh Sage, finely chopped
  • 1 tsp Fresh Thyme, leaves only
  • 1 Tbsp Dijon Mustard
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 sheets All-Butter Puff Pastry, chilled
  • 1/2 cup Sticky Caramelised Onion Chutney/Jam
  • 1 Large Egg, beaten (for egg wash)
  • 1 Tbsp Sesame Seeds, Poppy Seeds, or Coarse Salt (for topping)

Instructions:

  1. Combine Ingredients: In a large mixing bowl, gently combine the sausage meat, grated smoked cheddar, chopped sage and thyme, Dijon mustard, salt, and pepper. Use your hands to mix until just combined; do not overwork the meat. Divide the filling mixture into four equal portions.
  2. Prep Pastry: Unroll one sheet of chilled puff pastry onto a lightly floured surface or parchment paper. Cut the pastry sheet lengthwise into two equal strips.
  3. Spread Onion Jam: Lightly spread one portion of the sticky onion chutney down the centre of each pastry strip, leaving about 1 inch (2.5 cm) border on the long edges.
  4. Form the Sausage Log: Take one portion of the filling mixture and shape it into a long, even cylinder running the full length of a pastry strip. Place it neatly on top of the onion jam.
  5. Seal the Roll: Brush one long edge of the pastry with the beaten egg wash. Fold the dry edge of the pastry over the sausage log and roll tightly until the edges meet and overlap slightly. Press firmly to seal the seam.
  6. Chill: Place the finished roll onto a baking sheet lined with parchment paper. Repeat with the remaining pastry and filling. Place the baking sheets in the refrigerator and chill for at least 30 minutes. This step is non-negotiable for flaky pastry.
  7. Preheat Oven: Preheat your oven to 400°F (200°C / Gas Mark 6).
  8. Score and Glaze: Remove the chilled rolls from the fridge. Brush the entire surface of the rolls liberally with the remaining egg wash. Use a sharp knife to score the top of the rolls lightly, making small diagonal cuts, but do not cut all the way through.
  9. Top and Bake: Sprinkle the rolls with your chosen topping (sesame seeds or coarse salt). Place in the preheated oven and bake for 22 to 25 minutes, or until the pastry is puffed up, deeply golden brown, and the sausage meat is cooked through (internal temperature should reach 165°F/74°C).
  10. Cool and Slice: Allow the rolls to cool on the tray for 5 to 10 minutes. Use a sharp knife to slice each long roll into 6-8 manageable bites or dippers. Serve warm.