Stilton and Sage Sausage Rolls Recipe
Serves: 12
Prep Time: 15 minutes
Total Time: 55 minutes (including chilling and cooling)
Bring a festive touch to your table with these Stilton and sage sausage rolls! Combining the rich flavors of Stilton cheese, walnuts, and a hint of quince jelly, these rolls are the perfect pairing with a glass of sherry or a bold red wine. Ideal for gatherings or as a luxurious snack.
Prep Time: 15 minutes
Total Time: 55 minutes (including chilling and cooling)
Bring a festive touch to your table with these Stilton and sage sausage rolls! Combining the rich flavors of Stilton cheese, walnuts, and a hint of quince jelly, these rolls are the perfect pairing with a glass of sherry or a bold red wine. Ideal for gatherings or as a luxurious snack.
Ingredients:
1 tbsp rapeseed oil
1 red onion, finely sliced
½ x 20g pack sage leaves, finely shredded (plus extra for garnish, optional)
400g sausagemeat
50g fresh breadcrumbs
¼ tsp ground nutmeg
50g walnut pieces, roughly chopped
75g Stilton cheese, crumbled
1 x 375g pack ready-rolled puff pastry
3 tbsp quince jelly (or redcurrant jelly)
1 medium egg, beaten
1 tbsp poppy seeds
Step-by-Step Instructions:
Prepare the Onion Mixture:
Heat the rapeseed oil in a frying pan over medium heat. Add the red onion and cook for 6-8 minutes until softened and caramelized. Stir in the sage and cook for another minute. Set aside to cool.
Mix the Sausagemeat Filling:
In a large bowl, combine the cooled onion mixture with the sausagemeat, breadcrumbs, and nutmeg. Season with salt and pepper. Gently fold in the walnuts and crumbled Stilton, taking care not to break the cheese too much.
Assemble the Sausage Rolls:
Unroll the puff pastry sheet with the long edge facing you. Spread quince jelly down the center, leaving a 5cm border around the edges. Shape the sausagemeat mixture into a long log and place it along the jelly. Brush the nearest edge of the pastry with beaten egg. Fold the far side of the pastry over the filling, pressing firmly to seal. Use a fork to crimp the edges.
Cut and Chill:
Slice the roll into 12 equal pieces and place them on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg and sprinkle with poppy seeds. Chill for 30 minutes or up to 48 hours.
Bake to Perfection:
Preheat your oven to 200°C (180°C fan) or gas mark 6. Bake the sausage rolls for 25-30 minutes until golden brown and crisp. Allow to cool for at least 10 minutes before serving. Garnish with fresh sage sprigs if desired.
Tips and Pairings:
Quince Jelly Tip: This jelly pairs wonderfully with cheese or charcuterie boards. For an added twist, stir a spoonful into gravy for a sweet, fruity note.
Serving Suggestion: Pair these sausage rolls with a glass of sherry or a robust red wine for a festive treat.
Enjoy your homemade Stilton and sage sausage rolls – a delightful combination of flavors that will impress your guests!
1 tbsp rapeseed oil
1 red onion, finely sliced
½ x 20g pack sage leaves, finely shredded (plus extra for garnish, optional)
400g sausagemeat
50g fresh breadcrumbs
¼ tsp ground nutmeg
50g walnut pieces, roughly chopped
75g Stilton cheese, crumbled
1 x 375g pack ready-rolled puff pastry
3 tbsp quince jelly (or redcurrant jelly)
1 medium egg, beaten
1 tbsp poppy seeds
Step-by-Step Instructions:
Prepare the Onion Mixture:
Heat the rapeseed oil in a frying pan over medium heat. Add the red onion and cook for 6-8 minutes until softened and caramelized. Stir in the sage and cook for another minute. Set aside to cool.
Mix the Sausagemeat Filling:
In a large bowl, combine the cooled onion mixture with the sausagemeat, breadcrumbs, and nutmeg. Season with salt and pepper. Gently fold in the walnuts and crumbled Stilton, taking care not to break the cheese too much.
Assemble the Sausage Rolls:
Unroll the puff pastry sheet with the long edge facing you. Spread quince jelly down the center, leaving a 5cm border around the edges. Shape the sausagemeat mixture into a long log and place it along the jelly. Brush the nearest edge of the pastry with beaten egg. Fold the far side of the pastry over the filling, pressing firmly to seal. Use a fork to crimp the edges.
Cut and Chill:
Slice the roll into 12 equal pieces and place them on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg and sprinkle with poppy seeds. Chill for 30 minutes or up to 48 hours.
Bake to Perfection:
Preheat your oven to 200°C (180°C fan) or gas mark 6. Bake the sausage rolls for 25-30 minutes until golden brown and crisp. Allow to cool for at least 10 minutes before serving. Garnish with fresh sage sprigs if desired.
Tips and Pairings:
Quince Jelly Tip: This jelly pairs wonderfully with cheese or charcuterie boards. For an added twist, stir a spoonful into gravy for a sweet, fruity note.
Serving Suggestion: Pair these sausage rolls with a glass of sherry or a robust red wine for a festive treat.
Enjoy your homemade Stilton and sage sausage rolls – a delightful combination of flavors that will impress your guests!