Chorizo & Cheese Cumberland Sausage Rolls

Start by taking your Cumberland Sausages and removing the skins. You will need 6 Sausages to make approximately 20 bite sized rolls.

With the sausage meat in a bowl add a good pinch of black pepper and mix well.

Line a baking tray with grease proof baking parchment. Onto this roll out your ready made puff pastry sheet and cut it down the middle to give you two long lengths.

Take your chorizo and place down the centre of the puff pastry.

Take the sausage meat mixture and put it on top of the chorizo about and inch wide and 1/2 inch thick. Use your finger to make a channel in the middle.

Cut your cheese into 1/4 inch batons and press this into the channel. I like mexicana as it adds a good kick, but mature cheddar works just as well.

Beat and egg in a bowl to make and egg wash and brush this onto one side off the pastry. Then using the baking paper to help you tightly roll the pastry over and seal.

Use the egg wash to brush all round the outside of the pastry. Then using a sharp knife cut the rolls to your desired length. 1 1/2 inches is a good size.

Spread your sausage rolls out evenly on the baking tray and the place into a pre heated oven at 200c fan for 25-30 minutes or until golden brown.

Some cheese will escape the end of the rolls but this will caramelise in the oven and add a delicious crisp texture and deep flavour so don’t worry!

Leave to cool, or dive straight in like I do!

You can adjust this recipe to suit your taste. I have tried using pepperoni instead of chorizo and also tried different sausage meats. If you are making a couple of batches for a party then have fun and mix it up.