Recipe
Sausage & Cheese Staffordshire Oatcakes
Soft Staffordshire oatcakes make a cosy wrapper for browned pork sausages and melting mature Cheddar. Toasted golden on the outside, these generous rolls are just as welcome at brunch as they are for a relaxed lunch.
Ingredients
Optional extras
Method
On the Hob
5 mins prep40 mins cook45 mins total
Heat the oven to 200°C / 180°C fan / gas 6. Place the sausages on a baking tray and coat with 1 tsp vegetable oil. Roast for 20–25 minutes, turning midway, or for the time stated on the packet, until browned and fully cooked through.
If adding onion, melt the butter in a frying pan over a medium-low heat while the sausages roast. Cook the sliced onion for 15–20 minutes, stirring now and then, until soft and golden. A splash of water will loosen any catching edges.
Grate the Cheddar and cut each cooked sausage lengthways into two halves. Warm the oatcakes individually in a dry frying pan for 15–20 seconds per side over a medium-low heat; keep them under a clean tea towel so they stay flexible.
Spread each oatcake with a little of the optional mustard and scatter 20g Cheddar across its centre, keeping the edges clear. Arrange both halves of one sausage across the lower third. Add a share of the onion, if using, and black pepper to taste, then roll up snugly.
Wipe the frying pan with a little of the remaining 1 tsp oil. Add the rolls seam-side down over a medium-low heat, leaving room to turn them. Toast for 2–3 minutes per side until the cheese is melted and the oatcakes have golden patches. Repeat in batches, using the remaining oil sparingly; lower the heat if the outside colours too quickly.
Serve two rolls per person while hot, with the optional brown sauce or ketchup. Allow about 40 minutes cooking time when toasting four rolls at a time; a smaller pan will need extra batches.
Oven
5 mins prep40 mins cook45 mins total
Heat the oven to 200°C / 180°C fan / gas 6. Place the sausages on a baking tray and coat with 1 tsp vegetable oil. Roast for 20–25 minutes, turning midway, or for the time stated on the packet, until browned and fully cooked through.
If adding onion, melt the butter in a frying pan over a medium-low heat while the sausages roast. Cook the sliced onion for 15–20 minutes, stirring now and then, until soft and golden. A splash of water will loosen any catching edges.
Grate the Cheddar and cut each cooked sausage lengthways into two halves. Warm the oatcakes individually in a dry frying pan for 15–20 seconds per side over a medium-low heat; keep them under a clean tea towel so they stay flexible.
Spread each oatcake with a little of the optional mustard and scatter 20g Cheddar across its centre, keeping the edges clear. Arrange both halves of one sausage across the lower third. Add a share of the onion, if using, and black pepper to taste, then roll up snugly.
Instead of pan-toasting, arrange all eight filled rolls seam-side down on a tray brushed with a little of the remaining oil. Brush their tops with the rest of the oil and bake at 200°C / 180°C fan / gas 6 for 8–12 minutes, until hot through, with melted cheese and lightly crisp edges.
Serve hot, allowing two rolls per person, with the optional brown sauce or ketchup.
Air Fryer
5 mins prep35 mins cook40 mins total
Heat the air fryer to 180°C if your appliance requires preheating. Coat the sausages with 1 tsp oil and arrange in the basket without crowding. Air fry for approximately 12–18 minutes, turning halfway, following the packet guidance and checking that they are fully cooked. Larger sausages or additional batches will take longer.
If using onion, melt the butter in a frying pan and soften the sliced onion over a medium-low heat for 15–20 minutes while the sausages cook, stirring regularly. Add a small splash of water if needed.
Grate the Cheddar and halve each cooked sausage lengthways. Briefly warm the oatcakes in a dry frying pan for 15–20 seconds per side so they bend easily.
Spread each oatcake with a little optional mustard, add 20g Cheddar, both halves of one sausage, optional onion and pepper to taste, then roll snugly. Brush the rolls lightly with the remaining 1 tsp oil.
Air fry the rolls seam-side down at 180°C for 4–6 minutes, checking after 3 minutes, until the cheese melts and the filling is hot. Leave space between rolls and cook in batches. Serve promptly with the optional brown sauce or ketchup; allow extra time for small baskets.
Notes
The right oatcakes: Choose the soft Staffordshire pancake-style oatcakes, not crisp Scottish oatcake biscuits. Warm them before filling to help prevent splitting.
Keep the rolls manageable: One sausage and 20g cheese per oatcake is enough. Mature Cheddar gives a strong flavour without needing a heavy filling or extra salt.
For children: Swap in a milder cheese and omit the mustard and pepper if preferred. Cut the rolls into easy-to-handle pieces and let the filling cool slightly.
Make ahead: Cool cooked sausages and onions promptly and refrigerate separately in covered containers. Use within two days of cooking. Reheat the filling until piping hot before assembling; reheat only once. Freshly rolled oatcakes have the best texture.
Allergens: Contains milk; the oatcakes and sausages may contain wheat, gluten, sulphites or other allergens. Check individual labels. Mustard adds another allergen when used.
About this recipe
Staffordshire oatcakes are soft, thin oat pancakes, made for wrapping around a hot savoury filling. Here, pork sausages and mature Cheddar turn them into substantial rolls with a tender middle and lightly toasted edges. Splitting the cooked sausages lengthways spreads the filling evenly, so every bite has a little of everything.
The cheese brings plenty of savoury flavour on its own, while a thin spread of mustard adds a sharper edge if you like it. Sweet, buttery onions are another good addition and can cook while the sausages are in the oven. Serve two rolls each for a hearty brunch, or offer smaller portions for lunch with brown sauce or ketchup alongside.
