Smoked ham & Gruyère sausage rolls
Makes: 16-24
Serves:
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Smoked ham & Gruyère sausage rolls
Everyone loves a sausage roll and these lovely ones are flavoured with mustard and sage. They're just the thing to have in the freezer for when friends drop by over the festive season
Makes: 16-24
Serves:
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
235Kcal
Fat
15gr
Saturates
7gr
Carbs
12gr
Sugars
1gr
Fibre
1gr
Protein
8gr
Salt
0.8gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 450g premium sausage meat or skinned Cumberland sausages
- 1 small onion, finely chopped
- 50g smoked ham, finely chopped
- 50g Gruyère cheese, finely grated, plus extra for topping (optional)
- 1 tbsp chopped sage
- 2 tbsp chopped flat-leaf parsley
- 1 tsp Dijon mustard
- 1 x 500g block puff pastry (all-butter puff pastry if you wish)
- a little plain flour, for rolling and dusting the tray
- 1 egg, lightly beaten, plus beaten egg yolk to glaze
Step by step
Get ahead
Freeze for up to 3 months and bake straight from frozen.
- Place the sausage meat in a bowl with the onion, smoked ham, Gruyère cheese, herbs, mustard, a pinch of salt and a good grinding of black pepper. Mix together until well combined.
- Roll out the pastry on a lightly floured surface to a 30 x 45cm rectangle. Trim and neaten the edges with a large sharp knife then cut in half lengthways.
- Divide the filling in half and shape each piece into a long thin sausage that runs the length of the pastry. Place each sausage down the centre of each piece of pastry. Brush one long edge with the beaten egg and then fold the other side of the pastry over the sausage filling and press to seal. Trim off any excess pastry and crimp along the seam either with your fingers or a fork. Cut each log into 8-12 sausage rolls (depending on the size that you want) and place side-by side on a large baking sheet that has been lightly dusted with flour. Cover and open-freeze overnight.
- The next day, transfer the frozen sausage rolls to rigid freezersafe containers, layered with baking paper. Cover and freeze until needed.
- To bake, preheat the oven to 200°C, fan 180°C, gas 6. Transfer the frozen sausage rolls onto a lined baking tray, brush with the beaten egg yolk and scatter over a little finely grated Gruyère cheese if you wish. Bake from frozen for 25-30 minutes until crisp and richly golden. Serve hot, warm or at room temperature.
