Stilton and sage sausage rolls
Serves: 12
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Stilton and sage sausage rolls
The quintessential festive snack meets the classic Christmas cheeseboard in these next-level sausage rolls, which are stuffed with sausagemeat, walnuts, Stilton and quince jelly. Perfect with a glass of sherry or a nice full-bodied red wine
Serves: 12
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
291Kcal
Fat
21gr
Saturates
9gr
Carbs
14gr
Sugars
4gr
Fibre
1gr
Protein
10gr
Salt
0.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp rapeseed oil
- 1 red onion, finely sliced
- ½ x 20g pack sage, leaves finely shredded, plus extra to garnish (optional)
- 400g sausagemeat
- 50g fresh breadcrumbs
- ¼ tsp ground nutmeg
- 50g walnut pieces, roughly chopped
- 75g Stilton, crumbled
- 1 x 375g pack ready-rolled puff pastry
- 3 tbsp Taste the Difference quince jelly (or redcurrant jelly)
- 1 medium egg, beaten
- 1 tbsp poppy seeds
Step by step
Get ahead
Freeze the unbaked sausage rolls; defrost fully before baking. The baked sausage rolls keep for up to 2 days in the fridge in an airtight container.
- Heat the oil in a frying pan and fry the onion over a medium heat for 6-8 minutes, until it’s soft and starting to caramelise. Add the sage and continue to cook for a minute, then set aside to cool.
- Combine the cooled onion mixture with the sausagemeat, breadcrumbs and nutmeg. Mix well to combine. Season, then gently mix through the walnuts and Stilton, taking care not to break up the crumbled Stilton too much.
- Unroll the pastry sheet on your worktop, with a long edge facing towards you. Brush the central area of the pastry with the quince jelly, leaving a good 5cm border all the way around the edge. Shape the sausagemeat mixture into a long roll and lay it along the pastry, 3cm in from the edge nearest you. Brush the near edge with some of the beaten egg and then bring the pastry from the top to tightly cover the meat. Seal by crimping the edges with a fork. Cut the roll into 12 chunky sausage rolls and then place on a lined baking sheet. Brush with the remaining beaten egg and scatter over the poppy seeds. Chill for 30 minutes or for up to 48 hours.
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Preheat the oven to 200°C, 180°C, gas 6. Bake the sausage rolls for 25-30 minutes, or until golden brown and crisp. Cool for at least 10 minutes before eating, and garnish with sage sprigs, if using.Waste notQuince jelly pairs well with cheese and is a great addition to a cheese or charcuterie board. Try stirring a spoonful into gravy for a sweet flavour note.
