Homemade Sausage Rolls with Ballymaloe Relish
- Cooking Time: 45 minutes - Preheat the oven to 180°C/350°F/Gas Mark 4
- Serves: 8
- Allergens: Egg, wheat, dairy
Description
Sausage rolls sit firmly on our list of favourite comfort foods. Our recipe uses ready-made puff pastry and a good selection of herbs with garlic. Add in some Ballymaloe Relish and you’ve got the perfect combination of pastry, meat and moisture. Definitely a crowd-pleaser (although, once you’ve tasted them – you might not want to share!).
Ingredients
- 450g minced pork
- 1 clove garlic (crushed)
- 1-2 tsp thyme, marjoram, basil and rosemary (chopped & mixed)
- 1 free-range egg (beaten)
- 150g soft breadcrumbs
- Salt & pepper to taste
- For the pastry:
- 300g puff pastry (homemade or shop-bought)
- 1 free-range egg (beaten)
- A little milk
- Ballymaloe Relish
Dietary Suitability
Method
- Preheat the oven to 180°C/350°F/Gas Mark 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 and adjust if necessary.
- If using homemade puff pastry, roll out on a floured work surface, into a big rectangle a little thicker than a one euro coin. Cut lengthways into two long & even rectangles.
- If using shop-bought puff pastry, cut lengthways into two, long, even rectangles.
- Spread a thin layer of Ballymaloe Relish on each rectangle.
- Roll the sausage mixture into sausage shapes with your hands and place them lengthways along the middle of each rectangle.
- Mix the egg and milk and brush the pastry with this 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 sausage roll size you want and space them out on a baking tray.
- Brush with the rest of the egg wash and bake in a preheated oven for 25 minutes or until puffed, golden and cooked through.
- Serve with a big dippable dollop Ballymaloe Relish.
