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taste of
Pilgrims Choice.

The Recipes

Cheddar and Apple Sausage Rolls


For the filling;

  • 100g Pilgrims Choice Cheese, Mature/Extra Mature/Vintage, grated
  • 600g Sausage Meat
  • 2 Sweet Apples such as Gala, peeled and grated
  • Handful of fresh thyme, stripped from the stalk
  • Pinch of Salt and Black Pepper

For the Pastry;

  • 500g Puff Pastry Block, room temp

For the Glaze;

  • 1 Medium Egg, beaten
  • Pinch of Nigella Seeds


  1. Mix together the sausage meat with the grated apple, grated cheddar and thyme. Season generously with Sea Salt and Black Pepper.
  2. Roll out the pastry into a long rectangle about 0.5cm thick. Form the sausage meat into a log down the length of the pastry, brush a little of the egg wash down the one edge and fold over the pastry. Trim the edges and slice into 12.
  3. On a baking sheet, lined with greaseproof paper, glaze the rolls with egg wash and sprinkle on the nigella seeds.
  4. Bake for 35-40 mins at 190C/170C Fan/Gas Mark 4, until golden brown and cooked. Serve with your favourite Chutney or Cranberry Sauce.