Who doesn’t love a sausage roll especially when every bite just melts in your mouth?
Now imagine sausage rolls filled with the finest cheese and encased in a buttery short crust pastry. These sausage rolls are so delicious and perfect for picnics and outdoor eatings. They make a great addition to grazing boards too.
The cheese I went for had to be Comté. Made from unpasteurised milk and handcrafted 365 days a year in France, each wheel has its own unique flavour. Comté has subtle fruity and savoury tones which work perfectly for many dishes including the sausage rolls I made. I went with the young version which is milder.
Another great aspect of Comté is, it is it can only be made from the Franche-Comte region which means it is integrated in the community life.
Comté, Thyme & Caramelised Onions Sausage Rolls
These sausage rolls have a bit of sweetness from the caramelised onion, slight heat from the mustard and flavour from the thyme. The Comté adds a slight fruitiness to the sausage rolls and binds the sausage meat together. The end result is scrumptious buttery flavoursome sausage rolls.
Ingredients for 16 mini sausage rolls
- 330g shortcrust pastry (recipe below)
- 250g sausage meat (I used the meat from sausages that had a high pork content). Lamb mince would work well too.
- 100g grated Comté cheese
- 2 heaped tablespoons of caramelised onions (recipe below)
- 2 tbsp chopped thyme
- 1 tbsp French or English mustard
- 1 beaten egg for brushing
- poppy seeds
- Roll out the dough on a lightly floured. About 24cm x 36cm – you want it fairly thin
- Spread the caramelised onions on both halves on one side.
- Divide the sausage mixture in half
- Shape the sausage mixture into rolls, the length of the dough (36cm)
- Place the roll of sausage meat on top of the caramelised onions
- Brush the top of the sausage mixture and the long edges of the pastry (the part that does not have filling) with the egg
- Carefully fold over the pastry so it covers the meat and it wraps all the meat and onions. Place the sealed side at the bottom.
- Cut each rolled pastry into 8 sausage rolls
- Put them in the fridge for about 15 minutes to chill
- Make little cuts on the top (scissors work great)
- Brush the rolls with egg. Ensure to brush all the exposed pastry
- Sprinkle on poppy seeds
- Bake in preheated oven (200 degrees) for 15 minutes then reduce the heat to 180 degrees and bake for a further 15 minutes or until pastry is golden brown
- 200g plain flour
- pinch of salt
- 50g lard (if you don’t have lard, use butter)
- 50g salted butter
- about 35ml cold water
- Sift the flour and salt together
- Rub the fat into the flour using your fingertips. After about 3 minutes the mixture should be like breadcrumbs
- Add in the water and stir with a round knife so the dough begins to stick together in lumps
- Then quickly bring it together using your hand to form a smooth firm dough. You want it to be quick so the butter doesn’t start melting
- Wrap the dough in clingfilm and refrigerate for at least 15 minutes
- 1 large sliced red onion
- Pinch of salt
- 1 tbsp brown sugar
- 1 tbsp balsamic glaze
Heat a pan with about a tablespoon of oil. Add in the onions and salt, stir, then cover and cook on low heat for 20-30 minutes. Check and stir occasionally. The onions should soften but not burn.
Add in 1 tbsp brown sugar & 1 tbsp balsamic glaze/vinegar, mix and cook for another 5-10 minutes until the sugar is all dissolved.
You can read all about the rich culture and story behind Comté Cheese here.
Disclaimer [AD]: I was invited to Burleighs Gin to experience the Gin School. All photos and opinions are my own.