Cheddar Sausage Rolls

I don’t remember exactly where I first saw sausage rolls…Probably Pinterest, now that I think about it. I had no idea they’re a UK thing till I started searching for more information about them. Really, though, you can’t go wrong with pastry and sausage. I suppose the closest US equivalent would be Pigs in Blankets (my personal favorite version is pancakes wrapped around breakfast sausage). I picked up some puff pastry at the store, and decided I’d make some Cheddar Sausage Rolls for breakfast:

Cheddar Sausage Rolls - TramplingroseVery simple and delicious. Pastry, sausage and cheese.

Cheddar Sausage Rolls - TramplingroseAt least I assume they were delicious…I’m currently battling a rather nasty sinus infection (I thought at one point I had an ear infection and was afraid my ear drum might burst), and can’t taste much of anything. The most I could tell about these were that the pastry was flaky, and I could tell the dipping sauce I served with them was tangy (it was simply Worcestershire sauce and ketchup).

Cheddar Sausage Rolls - TramplingroseStill, Jay inhaled them. The bambino ate two (which is incredibly unusual for him), and was irked when he asked for a third after Jay had already eaten them all!

Cheddar Sausage Rolls - TramplingroseSo I take that as a good sign. I told them I’d make them again next weekend and they both got all glassy-eyed-drooly-faced. Maybe by then, I’ll actually be able to taste them for myself!

Yield: 4-6

Cheddar Sausage Rolls

Cheddar Sausage Rolls
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 1 sheet of puff pastry, thawed but chilled
  • Flour, for dusting
  • 10 breakfast sausage links, pre-cooked
  • 3/4 C shredded cheddar cheese
  • 1 large egg
  • 1 Tbsp. water
  • 1/2 C ketchup
  • 1 Tbsp. Worcestershire sauce


Preheat the oven to 400 degrees F. Whisk together the egg and the water to make an egg wash and set aside. In a small bowl, combine the ketchup and Worcestershire sauce. Set aside until ready to serve.

On a lightly floured surface, roll the puff pastry out to a 12 X 15-inch rectangle. Using a sharp knife or a pizza cutter, cut into 10 smaller rectangles.

At the far end of the rectangle, brush with a little of the egg wash. At the opposite end, place about a 1/2-Tbsp. of the shredded cheese. Top with a sausage link, and roll up, sealing the pastry. Place seam side down on a baking sheet and repeat with the remaining ingredients.

Score the tops of the rolls with a sharp knife to allow steam to escape. Brush the rolls with the rest of the egg wash and bake 20-25 minutes, or until the pastry is nicely browned. Serve with the Worcestershire-ketchup.

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I will say, I would like to try these making my own puff pastry, after learning that the Pepperidge Farms pastry I bought contains shortening, and not butter. What is the point of flaky delicious puff pastry if it doesn’t have any butter?! Still, in spite of all that, these were tasty little bites…At least that’s what I’m telling myself based off Jay’s and the bambino’s reactions!