Fiery Relish Sausage Rolls with a Ballymaloe Mayo Dip
- Cooking Time: 1 hour - Preheat the oven to 175°C/350°F/Gas Mark 4
- Serves: 4-6
- Allergens: Wheat, dairy, sulphites, egg, mustard
Description
The humble sausage roll is truly one of the under-rated pleasures of foodie fare. Our sausage rolls are made with Ballymaloe Fiery Relish: a nod to the chilli lover who adores gourmet sausage rolls. For those who prefer a little less heat, try using Ballymaloe Pepper Relish instead, but remember – our mayo dip is going to bring some coolness to your tastebuds too! This sausage roll recipe can also be adapted to create a sausage garland for a summer picnic or platter.
Ingredients
- 450g minced pork (80% lean & 20% fat)
- 350g sheet of puff pastry (defrosted)
- 1 tbsp Ballymaloe Fiery Relish / Ballymaloe Pepper Relish
- 1 clove of garlic (minced)
- 2 tsp rosemary (finely chopped)
- 1 free-range egg (beaten)
- 60g breadcrumbs
- Salt & pepper
- 1 tbsp Ballymaloe Original Relish / Ballymaloe Pepper Relish
- Ballymaloe Mayo
Dietary Suitability
Method
- Preheat the oven to 175°C/350°F/Gas Mark 4.
- Combine all the ingredients for the sausages (minced pork, garlic, rosemary, 1 egg, Ballymaloe Fiery Relish, and breadcrumbs) together and mix well. Fry a little of the mixture in a frying pan to check the seasoning, then adjust if necessary.
- Lay the sheet of defrosted puff pastry on a clean worktop.
- Spread Ballymaloe Original Relish over the pastry, leaving an inch from the edge free.
- Mould the sausage mixture into a sausage shape with your hands and lay it lengthwise on one side of the rectangle, making sure it goes all the way to the edges.
- Roll the sausage and pastry into a tube, pressing the seam together.
- Place on a parchment-lined baking sheet, then brush the pastry with the beaten egg. Using a sharp knife, score through the pastry to within 1cm of the inside, at 2.5cm intervals.
- Bake in the preheated oven for 15 minutes then reduce temperature to 150°C and continue to cook for 10-15 minutes or until the pastry is flaky, golden-brown and the meat reaches 75°C and is cooked through.
- Make your own dip using Fiery Relish, Pepper Relish or Original Relish, combined with Ballymaloe Mayo for a creamy, yet tangy, dip.
