Kenny Tutt's Cheese & Onion Sausage Rolls

Kenny Tutt's Cheese & Onion Sausage Rolls

Kenny Tutt shares his recipe for cheddar, sage and caramelised onion sausage rolls.

The humble sausage roll has graced many a picnic basket over the years and rightly so. Beautiful, seasoned pork meat wrapped in golden flaky pastry is surely one of the ultimate comfort foods.

Once seen as a highly economic way of feeding the workers it has now evolved with many variations on the supermarket and deli shelves. 

This recipe not only has the perfect meat to pastry ratio but also has the comforting tang of mature cheese and the onion chutney adds a nice background sweetness. It’s really important to get that pork cooked just right and the Thermapen takes away all of the guessing, giving you perfect results. 


Cook until the internal temperature hits 75-80 °C. 

Serves 4
  • 8 good quality pork sausages, casing removed
  • 400 g ready-made puff pastry (I used Jus-Rol)
  • 2 tsp fresh sage leaves, finely chopped
  • 50 g extra mature cheddar cheese, grated
  • 2 tbsp caramelised onion chutney
  • 1 whole egg, beaten
  • 1 tbsp white sesame seeds (optional)
  • Preheat your oven to 180 ºC/ 350 ºF/ gas 4.
  • Using a mixing bowl combine the pork meat, fresh sage, cheddar cheese and onion chutney and mix really well. It’s a little messy but use your hands if you want to make sure it’s all properly combined.
  • On a floured surface roll out the puff pastry into a big rectangle, around the thickness of a £1 coin.
  • Lightly oil a length of cling film and evenly spoon the sausage mix down the centre. Wrap in the cling film roll into a cylinder roughly the same length as the pastry.
  • Gently place the sausage mix onto the centre of the pastry. Brush the pastry with the egg mixture, then fold one side of the pastry over, wrapping the filling inside. Use a fork to seal the edges. Brush the roll with the last of the egg wash and sprinkle with sesame seeds if using. Cut a few slits across the top to let the steam escape.
  • Place the sausage roll onto a baking tray and cook until the internal temperature hits 75-80 °C. This will usually take approximately 25-30 mins.
  • Once cooked, let your glorious sausage roll cool a little, then cut into desired portions. Serve with a good dollop of English mustard or your condiment of choice. Perfect.
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" Thermapens are crucial to my cooking both at home and at my restaurant, so I'm delighted to be working on some new recipes to showcase what they can really do."
Kenny Tutt
Masterchef Champion 2018
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