It’s Anne Carter here from Beyond the Bayou Blog, the girl who’s been hustling in restaurants for a good while. Today, I’ve got something special for you – my take on Irish Sausage Rolls. Now, mind you, I have been around the kitchen block, but this here recipe was a first-timer for me. There ain’t no shame in trying new things, right?
This Irish dish was first tried at my cousin’s place where she served it with Creamy Pesto Sauce and the outcomes were just wow. I was like why I had not tried this recipe by then? I am sure you will feel the same. I reckon it’s simple enough for a weeknight dinner but fancy enough to impress your folks on the weekend.
So, grab your apron, and let’s dive into some down-home cooking. Follow along as I spill the beans on how to whip up these Irish Sausage Rolls that will have you coming back for seconds. Let’s get cooking, you all!
I Think These Tips Will Help You a Lot!
- Upgrade with Homemade Puff Pastry: Elevate your rolls by using my Easy Homemade Puff Pastry. It’s worth the effort for that extra flakiness.
- Choose Loose Ground Sausage: Opt for loose ground sausage for the best texture. If you end up with sausage in casings, no worries—just cut and remove the casing.
- Get Creative with Fillings: While classic sausage rolls are delightful on their own, feel free to jazz them up! Add fresh chopped herbs, diced peppers, or greens for an extra burst of flavor.
- Time-Saving Option: Short on time? No problem! Grab store-bought puff pastry for a quick and easy alternative.
- Prepare in Advance: Plan ahead by assembling and freezing the rolls before baking. Defrost them in the refrigerator overnight, then brush with wash and cook gently in the oven when you’re ready. Perfect for stress-free entertaining.
- Enhance with Fresh Breadcrumbs: Take your rolls to the next level by using my Fresh Homemade Breadcrumbs. It adds a delightful touch to the texture.
- Adjust for Dried Breadcrumbs: If you’re using ‘dried’ breadcrumbs, keep in mind to reduce the amount. Use only 1/4 cup of dried breadcrumbs for the perfect balance in your recipe.
What to Serve with Irish Sausage Rolls?
Irish Sausage Rolls
Irish sausage is used to make Irish sausage rolls, which are then wrapped in a layer of golden-brown pastry dough. A delightful and entertaining meal for St. Patrick's Day!
Print
Pin
Rate
Calories: 233kcal
Servings: 18
Equipment
- Baking sheet
- Knife
- Cutting Board
- Mixing Bowl
- Rolling Pin
- Spatula
- Oven
Ingredients
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- 1 teaspoon dried parsley
- ⅛ teaspoon Kosher salt
- ⅛ teaspoon black pepper fresh cracked
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- ½ teaspoon dried marjoram
- 1 pound ground pork or turkey sausage for a lighter option
- 1 garlic clove grated
- 1 egg beaten
- 2 puff pastry sheets thawed
- mustard for serving, optional (spicy brown or Dijon is best)
- 1 cup Panko breadcrumbs
- Egg Wash 1 egg + 1 tablespoon water beaten
Instructions
- First, let's thaw the puff pastry according to the package instructions.
- Grab a coffee grinder or spice grinder. Put in thyme, marjoram, basil, rosemary, parsley, sage, salt, and pepper. Grind them until they turn into a fine powder.
- In a big mixing bowl, mix breadcrumbs, the ground spices we just made, grated garlic, and fennel seeds (if you want). Use a whisk to mix it all up well. Make sure the garlic is spread out nicely.
- Add the ground pork to the breadcrumb mix. Gently use your fingers to mix it together. Add the egg and keep mixing until it gets a bit sticky.
- Now, divide the sausage mix into 6 equal parts. You can use a kitchen scale, or just guess. Roll each part with your hands, making sausage-shaped logs that are about 10 inches long and ¾ to 1 inch thick. Set these sausages aside.
- Time to get the oven ready. Preheat it to 400 degrees F. Get a baking sheet and put parchment paper on it.
- Open up the pastry sheet gently and put it on a surface with a little flour. Cut it into 3 strips at the folds. Use a rolling pin to make each strip 4×10 inches.
- Put one of the sausage rolls at the top of a pastry strip. Roll the pastry around the meat, so it overlaps by about 1 inch. Brush the dough with egg wash and seal it around the meat. Cut the roll into 3 equal pieces.
- Brush each with egg wash and cut three diagonal slits across the top. Put the sausage rolls, seam side down, on the baking sheet. Leave a bit of space between each roll. Do the same with the rest of the pork mix and puff pastry.
- Into the preheated oven they go for 20 minutes. After that, lower the heat to 350 degrees F. Bake until they're golden brown and the sausage inside is fully cooked.
- You can check with an instant-read thermometer – it should show 160 degrees F. This will take another 5 to 10 minutes.
- Let them cool a bit on a wire rack before serving. You can enjoy them warm or cold with your favorite mustard. Easy and delicious!
Notes
- Mess-Free Tip: Make life easier – wear rubber gloves when mixing the sausage. It keeps things less messy, and I always have a box in the kitchen.
- Lighter Option: Want to go lighter? Swap out the pork for ground turkey. It works just as well in this recipe.
- Freezer Magic: Good news – these Irish Sausage Rolls freeze like champs! Pop them in the freezer, and when you need a quick snack, throw them in a toaster oven. Ready to eat in no time!
Nutrition
Calories: 233kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 126mg | Potassium: 98mg | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1.2mg
