A warm sausage roll is the perfect Irish treat whether it's for dinner, a comfort snack or a fancy canape.

Sausage rolls are top our must-eat items as soon as we touch back down in Ireland and so we thought we'd have a look to see how we can recreate the classic when we're not at home. 

A perfect hangover treat, a warm sausage roll is just as good as a power nap. 

Sausage roll recipe: Ingredients

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

Sausage roll recipe: Method

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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