Fiery sausage rolls with Ballymaloe Fiery Relish and Ballymaloe Mayo dip

Sausage rolls
  • Cooking Time: 1 hour
  • Serves: 4/6
  • Allergens: wheat/ dairy/ sulphites/ egg/ mustard

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Description

This fiery sausage roll is an elevation on an absolute classic. A nod to the chilli lover who adores gourmet sausage rolls. This is also perfect in the shape of a garland which is the most fabulous main course in any Summer picnic basket.

Ingredients

  • 450g minced pork (80% lean and 20% fat)
  • 1 clove of garlic minced
  • 2 tsp finely chopped rosemary
  • 1 egg beaten
  • 1 tbsp Ballymaloe fiery relish
  • 60g of breadcrumbs
  • Salt and Pepper
  • 350g Sheet of puff pastry (defrosted)
  • 1 tbsp Ballymaloe relish
  • 1 egg beaten
  • 4 tbsp Ballymaloe Mayo and 2 tbsp Ballymaloe Fiery Relish

Dietary Suitability

Method

  1. Preheat the oven to 220°C/350°F/Gas Mark 4.
  2. 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 on a frying pan to check the seasoning, adjust if necessary.
  3. Lay the sheet of pastry onto a clean worktop.
  4. Spread Ballymaloe Original Relish over the pastry, leaving an inch from the edge free of pepper relish.
  5. Place the sausage mixture into a sausage shape with your hands and lay it lengthwise on one side of the rectangle and all the way to the edges.
  6. Roll the sausage and pastry into tube, pressing the seam together.
  7. Place on a parchment-lined baking sheet. 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.
  8. Bake in the preheated oven for 15 minutes then reduce temperature to 200* and continue to cook for 10/15 mins or until the pastry is flaky, golden brown and the meat reaches 75* or cooked through. Serve with Ballymaloe Mayo and Fiery relish dip.

  • Cooking Time: 1 hour
  • Serves: 4/6
  • Skill: Medium
  • Allergens: wheat/ dairy/ sulphites/ egg/ mustard

Rate This

0 / 5 0

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