Bonfire night sausage rolls with red onion chutney
Peppery pork sausage rolls in flaky pastry, with a quick red onion chutney. Perfect hot from the oven in a gloved hand.
- Time1 hr
- LevelEasy
- Costabout £0.63 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Make the chutney. Cook the red onions in the oil for 10 minutes. Add the sugar and vinegar and simmer for 10 minutes until sticky. Cool.
20 min - 2
Heat the oven to 200°C (180°C fan). Line a tray with baking paper.
- 3
Mix the sausage meat, grated onion, sage and mustard with plenty of black pepper.
- 4
Unroll the pastry and cut in half lengthways. Spoon a long line of filling down each strip and roll up. Brush the edge with egg to seal.
- 5
Cut each roll into 6, brush with egg and scatter with sesame seeds.
- 6
Bake for 25 minutes until puffed, golden and cooked through. Serve with the chutney.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.