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Raclette & pickled chilli sausage rolls

Raclette & pickled chilli sausage rolls

Meltingly soft cheese take these homemade sausages rolls to a whole new level.

4 out of 5 stars(1) Rate this recipe
  • Makes8
  • CourseBuffet
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

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  • 400g No.1 free range pork sausages
  • 100g Emmi Raclette Pure Classic Slices, roughly chopped
  • 6 Fragata Hot Peppers Guindillas, chopped
  • ⅔ x 25g pack chives, finely chopped
  • 320g pack all-butter puff pastry sheet
  • Plain flour, for dusting
  • 1 Essential Free Range White Egg, beaten
  • 1 tsp coriander seeds, roughly crushed


  1. Squeeze the sausages out of their skins into a bowl and mix in the cheese, peppers and chives.

  2. Unroll the pastry on a floured surface. Make the pork mixture into a long sausage down 1 long side of the pastry. Brush the free pastry edge with egg and roll from the sausage side, so you end up with the seam underneath.

  3. Cut into 8 and place on a parchment-lined baking tray. Brush the sausage rolls with beaten egg and chill for 20 minutes.

  4. Preheat the oven to 200°C, gas mark 6. Brush the rolls with more egg and sprinkle with coriander seeds. Bake for 25-30 minutes, until cooked through with no pink meat, golden and bubbling.


Typical values per item when made using specific products in recipe


1,602kJ/ 385kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating