Loaded Angry Cheesy Kransky & Bacon Sausage Rolls

Flaky golden sausage rolls stuffed with smoky kransky, caramelised onion, “real” bacon bits, and molten cheese, finished with a cheeky spicy kick.

Ingredients

• 4 sheets frozen puff pastry, thawed
• 600 g kransky sausages (about 6–8), casings removed
• 1 large brown onion, finely diced
• 1 tbsp olive oil
• 1 tsp salt (for onion mix, plus extra to season)
• 1 tsp black pepper
• 2 tsp smoked paprika (pantry staple, for “angry” smokiness)
• 1 tsp dried chilli flakes (or to taste)
• 1 tbsp tomato sauce (ketchup) (pantry staple)
• 1 tsp Dijon mustard (pantry staple, optional but recommended)
• 1 cup “real bacon bits” (about 120 g)
• 2 cups shredded cheese (cheddar is ideal, ~200 g)
• 1 egg, lightly beaten (egg wash)
• 2 tbsp sesame seeds (optional, pantry staple)

Method

• 1

  Step 1: Caramelise the onion

  Heat oil in a frying pan over medium heat. Add onion and salt. Cook, stirring often, until soft and golden-brown and starting to go jammy, about 12–15 minutes. Add a splash of water if it starts catching. Cool 5 minutes.

• 2

  Step 2: Make the “angry” filling

  In a bowl, combine kransky meat, cooked onion, pepper, smoked paprika, chilli flakes, tomato sauce, and Dijon (if using). Mix well with your hands until the mixture looks slightly tacky and cohesive (this helps it bind and slice cleanly). Fold through bacon bits and 1 1/2 cups of the cheese (reserve 1/2 cup for topping/insurance).

• 3

  Step 3: Prep pastry

  Preheat oven to **210°C (190°C fan)**. Line 2 trays with baking paper. Cut each puff pastry sheet in half to make **8 rectangles** total.

• 4

  Step 4: Fill and roll

  Divide filling into 8 portions. Spoon a log of filling down the centre of each pastry rectangle (aim for a firm, even sausage). Sprinkle a little of the reserved cheese along the top of the filling for extra goo factor.

• 5

  Step 5: Seal

  Brush one long edge of pastry with egg. Roll up tightly to enclose the filling, seam-side down. Press gently to seal. (If pastry is getting soft, pop rolls in the fridge for 10 minutes.)

• 6

  Step 6: Score and slice

  Brush tops with egg. Sprinkle sesame seeds (optional). Using a sharp knife, score 3–4 shallow slashes on top of each long roll (helps steam escape). Cut each roll into **3 pieces** (for 12 total), or 4 smaller party pieces if you like.

• 7

  Step 7: Bake until puffed and deeply golden

  Bake for **25–30 minutes**, rotating trays at the 20-minute mark, until the pastry is crisp and deep golden and you can see some cheese bubbling in spots. Rest 5 minutes before serving (filling will be molten).

Tips

• **Keep it crisp**: Bake hot (210°C) and don’t under-brown—sausage rolls should be properly golden for best crunch.
• **Heat level**: For “angrier”, add an extra 1 tsp chilli flakes or a pinch of cayenne (pantry staple). For mild, halve the chilli and lean on paprika.
• **Cheese choices**: Cheddar is classic; a mix of cheddar + mozzarella gives extra stretch (use what you’ve got).
• **Make-ahead**: Assemble, slice, then refrigerate (covered) up to 24 hours. Bake straight from fridge (add 3–5 minutes).
• **Freeze**: Freeze unbaked sliced rolls on a tray, then bag. Bake from frozen at **200°C (190°C fan)** for **35–40 minutes** until deep golden.
• **Serve with**: Tomato sauce and mustard for dipping, plus a simple side salad if you want to pretend they’re “dinner”.

Nutrition (per serving, estimate)