Irish Sausage Rolls

 

A popular Irish Pub food, Irish Sausage Rolls are quite easy to make and go perfectly with a pint… a great way to celebrate St. Patrick’s Day.

TIPS

Be forewarned, if you have never had these sausage rolls, they tend to be bland…but you will find yourself reaching for more than one just the same.  As I mentioned, they really do go perfectly with a pint.

If you really must have sausage with more of a zing, you could add more seasonings… perhaps pepper flakes… a sprinkling will do just fine.

I chop the onion and garlic together in my mini chopper.  It gets everything finely ground and mixed perfectly together.

I was tempted to cook the filling first since it does use ground pork, but it isn’t necessary, the high temp and baking it for 25 minutes should be fine.  You can always test one by inserting an instant read thermometer to check the internal temperature.

I was afraid they would be greasy, but it really didn’t render any grease in the pan and they weren’t greasy to the taste or touch.

It is essential the oven be preheated to 400 degrees F.  You need the high heat for the dough to rise and get flaky.

I hope you try this delicious pub food!

Recipe:  Irish Sausage Rolls

All you need:

For the filling:

1 pound ground pork

1 large onion, finely chopped

2 garlic cloves, minced

1 cup bread crumbs

1 egg, beaten

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon dried basil

½ teaspoon dried thyme

¼ teaspoon dried marjoram

Other Ingredients:

1 sheet frozen puff pastry, thawed

1 egg, beaten

All you need to do:

Preheat the oven to 400 degrees F.

Line a large baking sheet with parchment paper and set it aside.

In a large bowl, combine the filling ingredients together until well mixed.

Place the puff pastry sheet on a floured board.  Cut the pastry into thirds by cutting along the seams.  Working with each third separately, using a rolling pin, roll each third into a 10 inch by 4 ½ inch rectangle (this isn’t a lot larger than the original size of the third, so don’t go crazy rolling.  You can measure with a ruler).

Divide the filling mixture into thirds.  Take each third of the filling and make a log shape along the 10 inch side of the pastry. 

Brush the beaten egg on the lower portion of the pastry.  Starting at the filling end, roll the pastry down to form a pastry log.  Pinch the seam slightly.  Cut each log into 4 equal pieces.

TIP:  To get it perfectly rounded, gently roll any uneven pieces.

Place on the parchment lined baking sheet.  Brush the top of each roll with the beaten egg.

Bake in the preheated oven (400 degrees F) for 25 minutes.  Allow to cool 10-15 minutes before serving.