Savory Irish sausage rolls with a simple seasoned sausage filling wrapped in flaky puff pastry and baked until golden.
Irish Sausage Rolls
Savory Irish sausage rolls with a simple seasoned sausage filling wrapped in flaky puff pastry and baked until golden.
Ingredients
Sausage Rolls
- 1 lb ground sausage meat 16 oz / 450 g
- 1 large egg
- 1 small onion finely diced
- 3/4 cup fresh breadcrumbs 1 1/4 oz / 35 g
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 recipe Easy Puff Pastry
- egg wash for brushing
Instructions
Make the Sausage Rolls
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the sausage, egg, onion, breadcrumbs, salt, and pepper.
- On a lightly floured surface, roll the puff pastry into roughly a 12 x 14-inch (30 x 35 cm) rectangle.
- Cut the pastry in half lengthwise to make two 6 x 14-inch (15 x 35 cm) strips.
- Divide the sausage mixture in half and form each portion into a long log along one pastry strip. Brush the pastry edges with egg wash.
- Wrap the pastry around the filling to form logs. Trim the edges if needed, seal with a fork, and prick the tops with the fork.
- Cut each log into pieces about 1 1/2 inches (4 cm) long and place seam-side down on the prepared baking sheet. This should yield about 20 rolls.
- Brush the rolls with egg wash and bake for 35 to 40 minutes, until puffed and golden brown.
- Cool for about 15 minutes before serving. Refrigerate leftovers in a covered container for up to 3 days.
Notes
The source recommends loose ground sausage. If using sausage links, remove the casings first. Dried breadcrumbs can be substituted for fresh using about half as much. The rolls can be assembled ahead and refrigerated up to 24 hours, or frozen unbaked for longer storage.
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Source: Gemma Stafford — Bigger Bolder Baking
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