Irish Sausage Rolls
These Irish Sausage Rolls bring a taste of the Emerald Isle straight to your kitchen. Juicy, herb-infused sausages are enveloped in a buttery, flaky puff pastry, creating a harmonious blend of textures and flavors. The hint of traditional Irish spices and the crunch of the golden pastry make every bite a delightful experience. Ideal for parties, picnics, or a quick and satisfying meal, these sausage rolls are not only easy to make but also guaranteed to impress. Serve them warm with a side of mustard or your favorite dipping sauce and enjoy a taste of Ireland in every bite.
Equipment
- Baking sheet
- Knife
- Cutting Board
- Mixing bowl
- Rolling Pin
- Spatula
- Oven
Ingredients
- 1 pound 450g pork sausages
- 1 package 2 sheets puff pastry, thawed
- 1 egg beaten (for egg wash)
- 1 tablespoon olive oil for brushing
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Remove the sausage meat from the casings and shape it into 4 long sausages, about the length of the puff pastry sheets.
- Roll out one sheet of puff pastry on a lightly floured surface. Cut it in half lengthwise to make two long strips.
- Place a sausage in the center of each strip. Fold the pastry over the sausage and press the edges to seal. Repeat with the remaining sausage and pastry sheet.
- Place the rolls seam side down on the prepared baking sheet. Brush the tops with beaten egg and use a sharp knife to make diagonal slashes on top.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool for a few minutes before serving. Optionally, brush with a little olive oil for added shine and flavor.
- Serve warm as a snack or appetizer, with mustard or your favorite dipping sauce. Enjoy your delicious Irish Sausage Rolls!
Notes
- Try a Different Shape: Put a disc of puff pastry on the bottom of each small cupcake tin. Put 1 tablespoon of filling on top, then cover with a smaller disc of pastry. Press the sides of both discs together to make them fit together. On top, use an egg wash and pinch the top disc with a fork before baking to let the steam escape.
- Add More Vegetables: Cut peppers, onions, and spinach into small pieces and cook them in vegetable oil until they are soft. You can add any other vegetables to make the rolls taste better and have more bulk. By adding more vegetables, you can make more rolls with the same amount of meat.
- Add Some Herbs: Sage and thyme are often put on sausage rolls, but you can also mix other herbs into the meat.
- Add a Scottish Twist: ground beef is often used instead of pork sausage in Scottish sausage rolls.