Sausage Roll Garland with Ballymaloe Relish or Ballymaloe Pepper Relish
- Cooking Time: 1 hour - Preheat the oven to 180°C/350°F/Gas Mark 4
- Serves: 6-8
- Allergens: Egg, wheat, dairy
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 Relish. Not only does this dish taste delightful, it’s a thing of beauty to behold too! Serve with a generous helping of Ballymaloe Relish 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 Relish
- 1 free-range egg (beaten)
- A little milk
Dietary Suitability
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- 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.
- 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.
- Roll the sausage mixture into a sausage shape with your hands and lay it lengthwise on one side of the rectangle.
- Spread Ballymaloe 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.Â
- 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.
- Bake in the pre-heated oven for 25 minutes or until puffed, golden and cooked through. Serve with more Ballymaloe Relish or Ballymaloe Pepper Relish on the side.
