Chorizo & Cheese Cumberland Sausage Rolls

Method

• step 1

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

• step 2

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

• step 3

  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.

• step 4

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

• step 5

  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.

• step 6

  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.

• step 7

  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.

• step 8

  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.

• step 9

  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.

• step 10

  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!

• step 11

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

• step 12

  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.