Baked Sausage Rolls & Cheddar Cheese

Showing Dawn and Bill's Australian heritage - Golden, flaky pastry wrapped around savory sausage and rich cheddar cheese creates a comforting classic with irresistible appeal.

RECIPE VIDEO

Ingredients

• Ground Beef  ·  2 pounds 
• Williamson Wines Zin BBQ Sauce  ·  2 tablespoons 
• Williamson Wines Zin BBQ Sauce  ·  2 tablespoons 
• Onion, finely diced  ·  1 
• Breadcrumbs  ·  1/3 cup 
• Jalapenos, seeded and minced  ·  2 
• Sharp Cheddar Cheese, shredded  ·  6 ounces 
• Herbie's Bush Tucker Rub  ·  1 tablespoon 
• sheets of Puff Pastry, thawed  ·  3 
• Williamson Wines Zin BBQ Sauce  ·  1/3 cup 
• Egg Yolk, beaten  ·  1 
• Herbie's Bagel Sprinkle  ·  3 tablespoons 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• Salt & Pepper, to taste  ·   

Instructions

Golden, flaky pastry wrapped around savory sausage and rich cheddar cheese creates a comforting classic with irresistible appeal. Baked until beautifully crisp and buttery, these sausage rolls deliver layers of hearty flavor, where seasoned sausage meets the sharp, creamy character of cheddar in every satisfying bite.

Warm, savory, and deeply comforting, they are equally suited to casual gatherings, elegant bites, or a satisfying indulgence enjoyed fresh from the oven.

1. Preheat oven to 400°F
2. Start by heating 2 tablespoons of Williamson Wines Extra Virgin Olive Oil in a skillet over medium heat. Sauté onions and jalapeños for about 8 minutes until soft. season with salt and pepper, to taste. Let cool.
3. To make the filling. In a large bowl, gently mix ground beef, breadcrumbs, cheddar cheese, 2 tbsp. Williamson Wines Zin BBQ Sauce, Herbie's Bush Tucker Rub and season with salt and pepper, to taste. Add the cooled onion and jalapeno then mix just until combined—do not overwork. It's okay to use your hands! Refrigerate until ready to use.
4. When you are ready to assemble the sausage rolls, remove the filling from the refrigerator and divide it evenly and shape into logs or you can use a piping bag - (I like to use a large ziplock bag when I'm at home and cut one corner off with scissors and use it as a piping bag). Pull the thawed puff pastry out and place on a large cutting board. Cut each puff pastry sheet in half vertically so you have 6 rectangles.
5. Whisk one egg yolk in a small ball, this will be used to seal the rolls.
6. Starting with one sheet of puff pastry at a time, pipe or place filling along one edge of the pastry, the edge nearest to you, brush the sausage roll with more Zin BBQ sauce before gently rolling the puff pastry away from you. Roll the pastry until it covers the log of sausage by 1/2 inch, then cut off the excess.
7. Brush the edges you just cut with beaten egg and pinch along the seam. Then go back with a fork and seal the seam before placing the roll seam-side down on baking sheet lined with parchment paper.
8. Once the sausage rolls are secure on the baking sheet. Brush tops with your egg wash and sprinkle on liberally the Herbie's Bagel Sprinkle to coat the out side of the roll. Bake for 20-25 minutes, or until golden brown and cooked through.
9. Remove from the oven and let them rest for 10-15 minutes before slicing them. Then slice them into 1" rounds to form individual sausage rolls.

Jenny's Tip: - Serve with Williamson Wines Zin BBQ Sauce on the side.