Caramelised onion sausage rolls make a fantastic homemade snack! Packed full of apricot Wensleydale for a cheesy, festive twist.

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caramelised onion sausage rolls with Wensleydale

You can’t beat a good sausage roll, especially when they are full of sweet, caramelised onions & fruity apricot Wensleydale cheese! This recipe is super simple to make & yields six generously sized sausage rolls. Perfect for when you need a quick & easy snack or starter at Christmas!

For more festive recipes, take a look at our Christmas section. We’ve got recipes for all the classic side dishes, as well as impressive starters & desserts. Or if you’re after recipes that use up festive leftovers, we’ve got plenty of those as well!

What You’ll Need

To make 8 caramelised onion sausage rolls…

  • Sausage Meat (500g)
    For the best flavour, a good quality sausage meat should be used for this recipe. Alternatively, use sausages with the skins removed.
  • Caramelised Onions (A Generous Tablespoon)
    Adds extra flavour & a touch of sweetness to our sausage rolls. You can either make your own or use caramelised onion chutney.
  • Apricot Wensleydale (100g)
    In my opinion, one of the best cheeses to eat at Christmas! If you’d prefer, you could use a different cheese. A mature cheddar would work well.
  • Puff Pastry (A 500g Block)
    For convenience, we’re using a block of ready made puff pastry (I used Jus-Rol). If you’d prefer less sausage meat in your sausage rolls, use double the pastry & make 12 portions instead.
  • Nigella/Onion Seeds (½ tsp)
    These add extra onion flavour. If you haven’t got any nigella seeds, leave them out or use sesame seeds instead.
  • Egg Wash
    Used to seal the pastry & give a shiny finish. We make this with a whole egg, a tsp of milk & a pinch of table salt.
caramelised onion sausage rolls with wensleydale

How To Make Caramelised Onions

These sausage rolls are made with homemade caramelised onions. If you’re short on time, you could use caramelised onion chutney instead. You’ll need a generous tablespoon…

To make homemade caramelised onions, we finely dice two red onions then cook in a pan with a splash of veg oil & a pinch of salt until softened. Next, we add in light brown sugar, balsamic vinegar & butter then continue cooking until the onions are sweet, soft & sticky. The onions are then left to cool completely before being added to the sausage meat.

How To Make Sausage Rolls With Apricot Wensleydale

The full, printable recipe card for these sausage rolls can be found at the bottom of this post!

Step 1 – Mixing The Sausage Meat

To make our caramelised onion sausage meat, we mix good quality sausage meat with our homemade caramelised onions & crumbled up apricot Wensleydale. This is then seasoned with salt & pepper.

red onion & wensleydale sausage meat
Caramelised onion & apricot Wensleydale sausage meat.

Step 2 – Assembly

Time to assemble the sausage rolls. To do this, first roll a block of puff pastry out into a 25cm x 40cm rectangle. It should also be around 5mm thick.

Next, arrange the sausage meat into a long cylinder, lengthways down the middle of the pastry then brush the pastry’s edges with egg wash (made of a whole egg, a tsp of milk & a pinch of salt).

Fold one of the long pastry edges over the sausage meat then press down lightly on the two edges, to seal. Transfer the sausage roll to a lined baking tray then refrigerate for 30 minutes. This will make the next step easier!

Step 3 – Crimping & Portioning

Next, we use a fork to crimp the pastry edge/seam then trim it slightly with a sharp knife. We trim each end of the sausage roll slightly, as well.

Now to portion. To do this, use a sharp knife (wiped clean between cuts) to cut the sausage roll into six evenly sized portions. These are then brushed lightly with egg wash & refrigerated for 30 minutes.

Whilst the sausage rolls are chilling in the fridge, preheat your oven to 200°c/180°c fan (392°f/356°f).

sausage roll portions
Portioned sausage rolls, ready for egg wash…

Step 4 – Topping With Nigella Seeds

Before baking the sausage rolls, we first need to brush on another light layer of egg wash. We then score the top of each roll with the back of a knife & sprinkle over some nigella/onion seeds.

nigella seed topped sausage rolls

Step 5 – Baking

Now we bake the sausage rolls for 25-30 minutes, until the pastry is a deep golden brown & crisp. if you take the internal temperature with a digital food probe, it should be at least 75°c/167°f.

Once cooked, we leave the sausage rolls on the tray, to cool slightly then serve warm. Alternatively, the sausage rolls can be cooled down then refrigerated for up to 3 days & either served cold or reheated.

How To Store & Reheat Sausage Rolls

If you’re not serving the sausage rolls straight away, let them cool down then store in the fridge for up to 3 day, in an airtight container.

To reheat the sausage rolls, place them into a 180°c/356°f oven for around 10 minutes, until they are piping hot. The internal temperature should be at least 75°c/167°f. If the pastry is starting to brown too much, cover the tray loosely with foil.

Sausage Rolls Tips & Tricks

  • For the best flavour, use a good quality sausage meat. Alternatively, use sausages & remove the skins.
  • Chill the sausage rolls for an hour then bake straight from the fridge, for the flakiest pastry.
  • Use a digital food probe to check the internal temperature to avoid under or over cooking the sausage meat.
  • When portioning the sausage rolls, give your knife a wipe between cuts for the neatest portions.

Cooking Sausage Rolls In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.

To cook caramelised onion sausage rolls in an Aga, cook in the roasting oven on the bottom set of runners for 15 minutes then move to a grid shelf that is placed on the floor of the roasting oven. Continue cooking until the sausage roll’s internal temperature is at least 75°c/167°f (10-15 more minutes).

sausage roll plate

Equipment Used

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More Christmas Recipes To Try!

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Caramelised Onion Sausage Rolls With Apricot Wensleydale

Caramelised onion sausage rolls make a fantastic homemade snack! Packed full of apricot Wensleydale for a cheesy, festive twist.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Appetizer, Lunch, Snack
Cuisine: English, French
Servings: 6 Sausage Rolls
Author: Ben Racey

Equipment

  • Medium Saucepan
  • Large Mixing Bowl
  • Rolling Pin
  • Large Baking Tray
  • Pastry Brush

Ingredients

Caramelised Onions

  • 2 Red Onions
  • 1 tbsp Vegetable Oil
  • 25 g Light Brown Sugar
  • ½ tbsp Balsamic Vinegar
  • 10 g Unsalted Butter

Sausage Rolls

  • 500 g Sausage Meat
  • 100 g Apricot Wensleydale
  • 500 g Block Of Puff Pastry

Egg Wash

  • 1 Large Egg
  • 1 tsp Milk
  • A Pinch Of Table Salt

To Finish

  • ½ tsp Nigella Seeds

Instructions

Caramelised Onions

  • Peel the onions then cut in half & dice finely.
  • Next, place a saucepan over a medium heat & add in the tablespoon of veg oil.
  • Once the oil is hot, add in the diced onion & a pinch of salt then cook until soft, stirring regularly. This will take around 5-10 minutes.
  • Stir in the brown sugar, balsamic vinegar & butter then continue cooking over a low heat until the onions are soft & sticky. This will take another 5 minutes or so.
  • Transfer the cooked onions to a bowl then leave to cool completely.

Sausage Rolls

  • Line a baking tray with baking paper then set aside.
  • Place the sausage meat into a large mixing bowl then crumble in the Wensleydale.
  • Add in the caramelised onions then season with salt & pepper. Give the sausage meat a good mix with your hands, to combine.
  • Next, roll the puff pastry out on a light floured worksurface, into a 25cm x 40cm rectangle, roughly 5mm thick.
  • Arrange the sausage meat into a long cylinder, lengthways down the middle of the pastry.
  • Whisk together the egg, milk & salt then lightly brush egg wash on the edges of the pastry.
  • Fold one of the long pastry edges over the sausage meat then press the edges lightly, to seal. Pop the sausage roll onto the baking tray then refrigerate for 30 minutes (this makes portioning the sausage roll easier).
  • Next, use a fork to crimp the pastry down the length of the seam then trim the seam & each end slightly with a sharp knife.
  • Cut the sausage roll into 6 evenly sized portions then brush the top of each one with a light layer of egg wash. Refrigerate for 30 minutes.
    Wiping your knife clean between each cut, makes for neater portions.
  • In the meantime, preheat an oven to 200°c/180°c fan (392°f/356°f).
  • Brush another light layer of egg wash onto the sausage rolls then score the top with the back of a knife.
  • Sprinkle over the nigella seeds then bake for 25-30 minutes, until the pastry is a deep golden brown & the internal temperature is at least 75°c/167°f.
  • Leave on the tray, to cool slightly then serve. Alternatively, leave to cool then refrigerate.

Notes

1. Cooking In An Aga – Cook the sausage rolls in the roasting oven, on the bottom set of runners. After 15 minutes, move the tray of sausage rolls onto a grid shelf that’s sat on the floor of the roasting oven. Continue cooking until the sausage roll’s internal temperature is at least 75°c/167°f (10-15 more minutes).
2. Puff Pastry – You’ll need a 500 gram block of puff pastry for this recipe. I used Jus-Roll. If you’d prefer less filling in your sausage rolls, use double the puff pastry & make 12 portions instead.
3. Sausage Meat – Use a good quality sausage meat for this recipe. If you can’t get sausage meat, buy some sausages & remove the skins.
4. Cheese – If you’d prefer to use a different cheese, feel free. A mature cheddar would work well.
5. Storage – If you’re not serving the sausage rolls straight away, let them cool down then store in the fridge for up to 3 days, in an airtight container.
6. Reheating – To reheat the sausage rolls, place them into a 180°c/356°f oven for around 10 minutes, until they are piping hot. The internal temperature should be at least 75°c/167°f. If the pastry is starting to brown too much, cover the tray loosely with foil.

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