Sausage rolls are very popular in Ireland, served as party appetizers or sold in bakeries as take-away food. Sausage rolls made using American sausage meat lack the distinctive flavoring of the Irish or English variety. To recreate the flavor of my childhood I have come up with a recipe for sausage filling, with seasonings that mimic the original taste of Irish sausages.
1. Grind the spices, salt and pepper in a coffee grinder. Add the ground spices
and minced garlic to the breadcrumbs in a large mixing bowl and mix together.
2. Add the ground pork to the seasoned breadcrumbs and combine using your fingers.
Add half of the beaten egg and mix thoroughly until the meat mixture begins
to stick together. Discard the excess egg.
3. Using your hands roll the sausage, forming 4 cylindrical shapes about 3/4
inches thick and 10 inches long. Set meat aside.
4. Preheat the oven to 400 degrees F. Line a large baking tray with parchment
5. Open a thawed puff pastry sheet on a floured surface. Cut into 3 strips about
3 inches wide and 10 inches long.
6. Place a 3 inch piece of the pre-formed sausage meat on the pastry close to
the edge. Roll the pastry around the meat, overlapping underneath by one inch.
7. Cut the pastry roll, then roll it back to brush the lower layer with egg
wash. Re-roll and seal the lower seam.
8. Using a sharp knife, cut two diagonal 1/2 inch slits in the top surface of
the roll. Repeat the procedure to form 18 sausage rolls.
9. Lay the prepared sausage rolls on the baking tray in rows about one inch
apart. Brush the top of the pastry with egg wash.
10. Bake in a 400 degree F oven for 20 minutes. Lower the heat to 350 degrees
and bake for a further 5 minutes.
11. Remove from the oven when golden brown on top. Cool the sausage rolls on
a wire rack. Serve hot or cold as desired.
Step-by-step pictorial instructions are available here: