Sausage rolls with Ballymaloe Country Relish



Makes 8-10
For the sausages:
• 225g (8oz) lean pork, minced
• 225g (8oz) pork fat, minced
• 1 clove garlic, crushed
• 1—2 teaspoons thyme, marjoram, basil and rosemary, mixed and chopped
• 1 egg, beaten
• 1 1/2 cups soft breadcrumbs salt and pepper to taste
• 300g (10oz) puff pastry, 1 egg, beaten a little milk
Ballymaloe Country Relish


Preheat the oven to 180ºC/350ºF/gas 4. Combine all the ingredients for the sausages together and mix
well. Fry a little of the mixture in a pan to check the seasoning, adjust if necessary. On a floured work
surface, roll the pastry out into a big rectangle, a little thicker than a one euro coin, and cut lengthways into
two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre
of each rectangle. Mix the egg and milk and brush the pastry with the mixture, then fold one side of the
pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal. Cut
the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg
wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve 
with Ballymaloe Country Relish.

One Response to Sausage rolls with Ballymaloe Country Relish

  1. Margaret Hynes says:

    Always purchase your relishes but now as I have a glut of tomatoes in the polytunnel would love a good recipe for tomato chutney/relish

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