Sausage rolls with Ballymaloe sauce recipe



Makes 8-10

For the sausages:

• 8oz lean pork, minced

• 8oz pork fat, minced

• 1 clove garlic, crushed

• 1—2 teaspoons thyme, marjoram, basil and rosemary, mixed and chopped

• 1 egg, beaten

• 1 1/2 cups soft breadcrumbs

• salt and pepper to taste

For the pastry:

• 10oz puff pastry

• 1 egg, beaten

• A little milk

For serving:

• Ballymaloe Original Sauce


Preheat the oven to 350ºF/180ºC/gas 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, adjust if necessary.

On a floured work surface, roll the pastry out into a large rectangle, a little thicker than a

nickel, and cut lengthways into two long, even rectangles. Roll the mixture into sausage

shapes with your hands and lay along the center of each rectangle.

Mix the egg and milk and brush the pastry with the 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 sizes you want and space them out on a baking tray. Brush with the

rest of the egg wash.

Bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.

Serve with Ballymaloe Original Sauce.


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