The humble sausage roll has had a gourmet makeover with the addition of stilton and walnut. Perfect to bring along to a Coronation picnic!

Yields: 12 servings

Prep Time: 30 mins

Process Time: 1 hour

Total Time: 1 hour 30 mins

Calories per Serving: 303


For the sausage rolls
  • 320 g

    sheet ready-rolled puff pastry

  • 400 g

    pork sausages

  • 75 g

    Stilton, crumbled

  • 60 g

    walnuts, finely chopped

  • 2 tsp.

    thyme leaves, finely chopped

  • 1

    medium egg, beaten

  • 1 tsp.

    nigella, poppy or sesame seeds

For the chutney
  • 2 tsp.

    olive oil

  • 1

    large red onion, finely chopped

  • 1 1/2 tbsp.

    light brown soft sugar

  • 2 tbsp.

    balsamic vinegar

  • 1 tbsp.

    wholegrain mustard


  1. For the sausage rolls, remove the pastry from the fridge and allow to soften at room temperature for 10min (or according to pack instructions). Squeeze the sausage meat into a large bowl (discard skins). Mix in the Stilton, walnuts, thyme and some seasoning (using your hands is easiest).
  2. Line a large baking sheet with baking parchment. Unroll the pastry so a long edge is closest to you. Slice the pastry in 1/2 vertically (to create 2 short rectangles). Divide the sausage mixture in 1/2 and shape each portion into a long, even cylinder and place along a long edge of each rectangle.
  3. Brush the visible pastry lightly with beaten egg, then roll up each pastry rectangle tightly from the filling edge, pressing down gently to seal. Transfer to the lined sheet, seam down (reserve remaining beaten egg). Chill for 30min.
  4. Meanwhile, make the chutney. Heat the oil in a medium pan (that has a lid) over low heat. Add the onion and a large pinch of salt, cover and cook (stirring occasionally) for 20min, or until completely softened. Stir in the sugar and vinegar and increase heat to medium. Cook, uncovered, for 3-5min, stirring regularly, until most of the liquid has evaporated. Remove from the heat, stir in mustard and check seasoning. Set aside.
  5. Preheat oven to 200°C (180°C fan) mark 6. Slice each sausage roll into 6 smaller rolls and arrange, seam down and spaced apart. Brush with reserved beaten egg and score a couple of slashes in the top of each roll with a sharp knife. Scatter over the seeds.
  6. Cook in the oven for 30-35min, or until deep golden. Allow to cool slightly before serving warm or at room temperature, with the chutney.


Once cool, store the sausage rolls in an airtight container in the fridge for up to 3 days. Cool, cover and chill the chutney for up to 3 days. To serve, allow both to come to room temperature. Alternatively, arrange on a baking tray and reheat in an oven preheated to 200°C (180°C fan) mark 6 for 5min.

Per roll (with 1tbsp chutney):

  • Calories: 303
  • Protein: 9g
  • Total fat: 22g
  • Saturates: 8g
  • Carbs: 15g
  • Total sugars: 4g
  • Fibre: 2g

2023-03-24T16:59:48Z dg43tfdfdgfd