Cheesy sausage rolls

Cheesy sausage rolls

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(8 ratings)

Prep: 1 hr, 20 mins Cook: 45 mins - 50 mins Plus rising

Easy

Makes 12
Bake these comforting bread rolls in a muffin tin - they're filled with cheddar, bangers, spring onions and garlic butter

Nutrition and extra info

  • Freeze after baking

Nutrition: per roll

  • kcal294
  • fat17g
  • saturates9g
  • carbs22g
  • sugars1g
  • fibre1g
  • protein13g
  • salt1.5g
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Ingredients

  • 500g pack bread mix
  • oil, for greasing
  • 8 good-quality sausage, cooked following pack instructions and cooled
  • a little flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 50g garlic butter, melted
  • 6 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g mature cheddar, grated

Method

  1. Make up the bread mix following pack instructions. Set aside somewhere warm-ish to rise, in a bowl covered with oiled cling film, while you get everything else ready. Slice the cooked sausages into just under 1cm slices.

  2. Roll out the dough on a lightly floured surface to a rectangle roughly 50 x 30cm. Brush with half the garlic butter and scatter over the spring onions, cheese and sausages. Roll up the dough tightly from one of the longest sides, like a Swiss roll. Use a sharp, floured knife to cut the roll into 12 pieces. Wipe the holes of a 12-hole muffin tin with a little more melted butter. Push a roll of bread, cut-side up, into each hole. Dab the remaining butter over the tops, and cover loosely with oiled cling film. Set aside somewhere warm-ish for 30 mins to puff a little.

  3. Heat oven to 200C/180C fan/gas 6. Bake the rolls for 20-25 mins until golden and risen. Cool in the tins for 10 mins, then lift out to eat warm, or cool completely.

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Comments (18)

xsassx's picture
5

Heavenly comfort food earns this recipe 5 stars from me. The only problem I found is that it's hard to get 12 even-sized portions with this method and the cheese melts out the bottom and sticks to the tin. I might try making it as parcels, although it will add to the prep time. I have these for brunch but I imagine they would be great for dinner served with wedges and baked beans.

lucymoyra's picture
5

I made these yesterday to go along with the tomato soup. I've never tried to make bread from scratch or with a mix. They were delicious. I didn't have a muffin tray but used fairy cake tin instead. Next time I think I might try chorizo as my kids love it.
One thing, if anybody can help me with. I only have a blender and an electric whisk. The electric whisk is what I used to mix the bread but it wasn't ideal.Is there anything else I can use which isn't too bulky?

xsassx's picture
5

I just use a fork to mix and then knead by hand. It's quite therapeutic.

alimat's picture
3.75

Made these today, lovely, I used cauldron Cumberland vegi sausages which worked well. Could probably have used a bit less garlic butter, maybe 30g. Just used a plain white loaf mix Gidget 13.

Gidget13's picture

What type of bread mix do you use for the sausage rolls? I am in the states and while I am sure I could find this in our baking aisle, just thought I would ask. These sound great especially with the tomato soup!!!

tarinb's picture

I loved these...probably too much!

jobarley's picture

These are fab, I made them last year, used thinly sliced quorn sausages as I'm veggie and they came out really well.

eleanormayo's picture

These were fantastic! I realised that I didn't have any garlic (how??!!) so just used ordinary butter, but they were still amazing. A real crowd pleaser.

lcraymond's picture
5

I made these as part of my birthday cakes for work - the only complaint I received was that I should have made more!!
Luckily I saved one for myself at home.

food4family2friends's picture

to jennyhd01,sorry forgot you could also try walnuts,cranberries.haven't made them yet,but I quite often play about with recipes.One of my faveorate things is spring onion ,sage,and dried apricot together as a combination in stuffing don't see why it couldn't work in these.Hope the suggestions help.

food4family2friends's picture

Just a suggestion for jennyhd01 try chestnuts chopped,sage,and onion for a christmas theme.

lynhalstead's picture

I used serrano ham instead of sausage. The ham went really crispy on top. You could use serrano,palma or anything similar could be used. I also caramelised the onions before putting them in the mix.They tasted yummy

jennyhd011's picture

Has any one tried these with a different filling, wanted something a bit more festival maybe.

madjax's picture

Just made these and am loving the smell in my kitchen. Didn't have spring so have just used red onions. Mine have not turned out as brown as the ones illustrated - did coat them with the butter but still a bit pale. ANy suggestions? Can I post a pic somewhere please?

helenclare5's picture
4

These were lovely - and a fantastic accompaniment to the creamy tomato soup. I used a seeded bread mix for extra texture and next time I will leave out the sausage!

loopygigglelips's picture

I made these for a firework party on Saturday, I left out the sausage though as we had vegetarians amongst the guests. They went down a storm, nice and garlicky!

theantonator's picture

Hi I made these for a bonfire night party and they were a big hit, very tasty.

loopygigglelips's picture

I've got a vegetarian coming this year for bonfire night, so I'm going to try these without the sausage

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