Irish Sausage Roll With A Twist Recipes

IRISH SAUSAGE ROLLS

Steps:

• Thaw the puff pastry, per package directions.
• Using a coffee grinder or spice grinder, grind the thyme, marjoram, basil, rosemary, parsley, sage, salt, and pepper into a fine powder.
• Combine the breadcrumbs, the ground spices, grated garlic and fennel seeds (optional) into a large mixing bowl. Use a whisk to mix well, ensuring that the garlic is well distributed throughout the breadcrumb mixture.
• Add the ground pork to the seasoned breadcrumbs and massage together gently with your fingers. Add in the egg and continue to mix until the meat mixture becomes a little tacky.
• Divide the sausage mixture into 6 equal portions (I used my kitchen scale to weigh the portions, but you can eyeball them). Using your hands, roll each portion of the sausage mixture, forming each portion into four 10-inch cylindrical shaped long sausage-shaped logs, approximately ¾ to 1 inch in diameter. Set the sausage aside.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Gently unfold the pastry sheet and place on a lightly floured surface. Cut the pastry sheet into 3 strips at the seams of the fold. Use a rolling pin, roll each strip of the pastry dough into strips 4×10 inch strips.
• Place one of the sausage rolls along the top edge of one of the rolled pastry strips. Roll the pastry dough around the meat, so that the dough overlaps by about 1-inch. Brush the dough with egg wash and seal the pastry dough together around the meat. Cut the roll into 3 equal pieces. Brush each with egg wash and cut three diagonal slits across the top. Place the sausage rolls seam side down on the parchment-lined baking sheet leaving 1 to 2 inches between each roll. Repeat the process with the remaining pork mixture and puff pastry.
• Place the sausage rolls in the preheated oven and back 20 minutes. After 20 minutes, lower the heat to 350 degrees F and bake until golden brown and the sausage is fully cooked. An instant-read thermometer. It should read 160 degrees F; about 5 to 10 minutes more.
• Cool slightly on a wire rack before serving. Serve warm or cold with your favorite mustard.

IRISH SAUSAGE ROLL (WITH A TWIST!)

Steps:

• Fry the garlic and shallot together for about 2 minutes. Then add to a mixing bowl with the sausage meat and mix together well by hand.
• Finely chop the spinach and add to the bowl.
• Season with salt and pepper to suit, and mix all the ingredients well together.
• Chop the tomato, removing the pips and wet part, so as to retain the meaty fleshy part.
• Then form the mixture into equal sized cylinders roughly 10cm long and 3cm diameter.
• Fry these in a pan in some vegetable oil, turning regularly. Remove from the pan when browned on all sides, and allow to cool.
• Then slice the sausage-shaped meat longitudinally in the middle and add some chopped tomato.
• Roll out the pastry sheet on a lightly floured surface. Spread some mustard where you are going to place the sausage and cut the pastry to suit. Then wrap the sausage in the pastry, making sure you crimp and seal the ends.
• Place some small diagonal cuts in the pastry to allow steam to escape during cooking. Then place the parcels on a non-stick surface, or parchment paper.
• Baste with melted butter (or egg wash) and then cook in the oven on a baking tray at 190C for about 30 minutes.
• They should be ready when the pastry has cooked.

IRISH SAUSAGE ROLLS

Steps:

• 1. Grind the herbs (thyme through pepper) in a spice/coffee grinder until a fine powder.
• 2. Add the ground herbs and minced garlic to the breadcrumbs in a large mixing bowl and mix together.
• 3. 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. Add the excess egg to the second beaten egg for the egg wash.
• 4. Using your hands roll the sausage, forming 4 cylindrical shapes about 3/4 inches thick and 10 inches long. Set meat aside.
• 5. Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper.
• 6. Open a thawed puff pastry sheet on a floured surface. Cut into 3 strips about 3 inches wide and 10 inches long.
• 7. Place a 10 inch 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.
• 8. Cut the pastry roll into 6 pieces, then roll it back to brush the lower layer with egg wash. Re-roll and seal the lower seam. Repeat the procedure to form 18 sausage rolls.
• 9. Lay the prepared sausage rolls on the baking tray in rows one inch apart. Brush the top of the pastry with egg wash.
• 10. Bake for 20 minutes. Lower the heat to 350 degrees and bake for a further 5 minutes.
• 11. Remove from the oven when golden brown on top. Cool the sausage rolls on a wire rack. Serve hot or cold as desired.

SAUSAGE ROLL TWISTS WITH TOMATO DIP

Steps:

• Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.
• Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.