Sausage Roll Garland with Ballymaloe Original or Pepper Relish

  • Cooking Time: 1 hour - Preheat the oven to 180°C/350°F/Gas Mark 4
  • Serves: 6-8
  • Allergens: Egg, wheat, dairy

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Description

This recipe is perfect for sharing as it’s a total party pleaser!By adding a great mix of herbs to the pork mince, we’re bringing out even more flavour, which works so well with the tomatoes & spices in Ballymaloe Original Relish. Not only does this dish taste delightful, it’s a thing of beauty to behold too! Serve with a generous helping of Ballymaloe Original or Pepper Relish on the side.

Ingredients

  • For the sausage mix:
  • 225g lean pork (minced)
  • 225g pork fat (minced)
  • 1 garlic clove (crushed)
  • 2 tsp thyme, marjoram, basil & rosemary (mixed & chopped)
  • 1 free-range egg (beaten)
  • 1 ½ cups soft breadcrumbs
  • Salt & pepper
  • For the pastry:
  • 350g all-butter puff pastry
  • Ballymaloe Original Relish
  • 1 free-range egg (beaten)
  • A little milk

Dietary Suitability

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Combine all the ingredients for the sausage mixture together and mix well. Fry a little of the mixture in a frying pan to check the seasoning and adjust if necessary.
  3. If using homemade puff pastry: on a floured work surface, roll the pastry out into a big rectangle, a little thicker than a one euro coin. If using pre-rolled, lay out on a floured work surface.
  4. Roll the sausage mixture into a sausage shape with your hands and lay it lengthwise on one side of the rectangle.
  5. Spread Ballymaloe Original Relish over the pastry, leaving the last quarter free for sealing. Roll the sausage and pastry into a tube, pressing the seam together. Join both ends together forming a circle - pressing again to seal tightly. 
  6. Place this circle gently on a parchment-lined baking sheet. Mix the egg and milk and brush the pastry with the mixture. Using a sharp knife, score through the garland to within 1cm of the inside, at 2.5cm intervals.
  7. Bake in the pre-heated oven for 25 minutes or until puffed, golden and cooked through. Serve with more Ballymaloe Original Relish or Ballymaloe Pepper Relish on the side.

  • Cooking Time: 1 hour - Preheat the oven to 180°C/350°F/Gas Mark 4
  • Serves: 6-8
  • Skill: Medium
  • Allergens: Egg, wheat, dairy

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