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How to Deep Fry Sausage Rolls With Jalapenos and Cheddar Cheese

Updated April 17, 2017

Sausage rolls are popular in North America as well as the United Kingdom for their hearty taste and savoury breading. A pork sausage is generall wrapped in pastry and either baked or deep fried before serving. For a twist on the traditional plain rolls, adding the spice of jalapeños and the creaminess of cheddar cheese compliment the pork while providing several other flavours. The rolls can be deep fried and served hot as either an appetizer, finger food, or as a main meal accompanied by several sides.

Place one sheet of puff pastry on your work surface. Paint the surface of the pastry with the melted butter.

Set another piece of puff pastry on top of the butter-covered first sheet. Continue the painting and placing process so the pastry becomes three to four sheets thick.

Measure out the sausage by placing it on the pastry. Cut the pastry in to squares that will cover the sausage lengthwise and width-wise with one-inch added. Repeat this with all the pastry.

Place each sausage on a square of pastry. Sprinkle the desired amount of jalapeños, generally 2 teaspoons, and cheddar cheese, generally two tablespoons, on each sausage.

Wrap the pastry around the sausage, cheddar cheese and jalapeños, painting on a small amount of melted butter on to the edges to make them stick if need be.

Preheat the deep fryer. When a drop of water sizzles in the oil, place in the covered sausages, one wrap deep, in the basket.

Insert the basket in to the deep fryer. Fry until the pastry is a golden brown, or about three to four minutes.

Remove the basket and allow it to drip dry over the oil. Serve the sausages warm.

Tip

Wrap the sausage rolls in paper towel before serving to absorb some of the oil, if you desire. Other seasonings can be added to the rolls before cooking for extra flavour.

Warning

Always be cautious when using a deep fryer as it can easily burn if oil is splashed.

Things You'll Need

  • Puff pastry
  • Melted butter
  • Small bowl
  • Basting brush
  • Sharp knife
  • Cooked pork sausage
  • Fresh jalapeños, finely chopped
  • Cheddar cheese, shredded
  • Deep frying basket
  • Deep fryer, filled with oil
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About the Author

Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.