Sausage Rolls (Irish)

Sausage rolls are very popular in Ireland, served as party appetizers or sold in bakeries as take-away food. Sausage rolls made using American sausage meat lack the distinctive flavouring of the Irish or English variety.

3 puff pastry sheets
1 egg, beaten for brushing pastry

Sausage Filling:
1 lb ground pork
1 tsp. dried thyme
½ tsp. dried marjoram
½ tsp. dried basil
½ tsp. dried rosemary leaves
1 tsp. dried parsley
½ tsp. dried sage
⅛ tsp. sea salt
⅛ tsp. black pepper, freshly ground
1 cup breadcrumbs
1 clove garlic, minced
1 egg, beaten

Grind the spices, salt and pepper in a coffee grinder. Add the ground spices and minced garlic to the breadcrumbs in a large mixing bowl and mix together.

Add the ground pork to the seasoned breadcrumbs and combine using your fingers. Add half of the beaten egg and mix thoroughly until the meat mixture begins to stick together. Discard the excess egg.

Using your hands roll the sausage, forming 4 cylindrical shapes about ¾" thick and 10" long. Set meat aside.

Preheat the oven to 400°F (200°C, Gas Mark 6) . Line a large baking tray with parchment paper.

Open a thawed puff pastry sheet on a floured surface. Cut into 3 strips about 3" wide and 10" long.

Place a 3" piece of the pre-formed sausage meat on the pastry close to the edge. Roll the pastry around the meat, overlapping underneath by one inch.

Cut the pastry roll, then roll it back to brush the lower layer with egg wash. Re-roll and seal the lower seam.

Using a sharp knife, cut two diagonal ½ inch slits in the top surface of the roll. Repeat the procedure to form 18 sausage rolls.

Lay the prepared sausage rolls on the baking tray in rows about one inch apart. Brush the top of the pastry with egg wash.

Bake for 20 minutes. Lower the heat to 350°F (180°C, Gas Mark 4) and bake for a further 5 minutes.

Remove from the oven when golden brown on top. Cool the sausage rolls on a wire rack. Serve hot or cold as desired.