Cheesy sausage rolls
By Sarah Cook
Contains pork – recipe is for non-Muslims only
Bake these comforting bread rolls in a muffin tin – they're filled with cheddar, bangers, spring onions and garlic butter
- Prep:1 hrs 20 mins
Cook:50 mins
Plus rising - Easy
Nutrition per serving
- kcal 294
- fat 17g
- saturates 9g
- carbs 22g
- sugars 1g
- fibre 1g
- protein 13g
- salt 1.5g
Ingredients
- 500g pack bread mix
- oil, for greasing
- 8 good-quality sausages, cooked following pack instructions and cooled
- a little flour, for dusting
- 50g garlic butter, melted
- 6 spring onions, finely sliced
- 200g mature cheddar, grated
Method
Make up the bread mix following pack instructions. Set aside somewhere warm-ish to rise, in a bowl covered with oiled cling film, while you get everything else ready. Slice the cooked sausages into just under 1cm slices.
Roll out the dough on a lightly floured surface to a rectangle roughly 50 x 30cm. Brush with half the garlic butter and scatter over the spring onions, cheese and sausages. Roll up the dough tightly from one of the longest sides, like a Swiss roll. Use a sharp, floured knife to cut the roll into 12 pieces. Wipe the holes of a 12-hole muffin tin with a little more melted butter. Push a roll of bread, cut-side up, into each hole. Dab the remaining butter over the tops, and cover loosely with oiled cling film. Set aside somewhere warm-ish for 30 mins to puff a little.
Heat oven to 200C/180C fan/gas 6. Bake the rolls for 20-25 mins until golden and risen. Cool in the tins for 10 mins, then lift out to eat warm, or cool completely.
