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Cheesy 'nduja and tomato sausage rolls recipe

Cheesy 'nduja and tomato sausage rolls recipe

1 rating

Upgrade your sausage rolls with these spicy bites featuring punchy 'nduja paste and served with a fragrant and creamy dip. Fab for picnics or a super summer spread. See method

  • Makes 18
  • Takes 45 mins
  • 134 calories / serving
  • Freezable


  • 320g pack reduced-fat ready rolled puff pastry
  • 35g Tesco Finest ’nduja
  • 400g pork sausages
  • 25g Parmesan, finely grated
  • 1 egg, beaten
  • 9 cherry tomatoes, halved
  • 1 heaped tsp fennel seeds

For the dipping sauce

  • ½ tsp fennel seeds, toasted and ground
  • 100g 50% less-fat crème fraîche
  • 10g Parmesan, finely grated

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    4g 22%
  • Sugars

    1g 1%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 6.6g Protein 5.2g Fibre 1.1g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on its paper and halve lengthways. Divide the ’nduja between them, spreading it down the centre of each in a thin line. Squeeze the sausages from their skins and place on top of the ’nduja in an even layer. Sprinkle over half the Parmesan.
  2. Brush a little beaten egg down one edge of each pastry piece, then bring the edges together and seal. Use a fork to make imprints down the edges, then brush all over with beaten egg. Press the tomatoes on top, cut-side up, then sprinkle with the remaining Parmesan and the fennel seeds. Use a sharp knife to divide into 18 small sausage rolls, slicing in between the tomatoes, then transfer to a lined baking tray. Bake for 25 mins or until golden and puffed up.
  3. For the dipping sauce, mix the ingredients together. Serve with the warm sausage rolls.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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