Irish Sausage Rolls are a fun and delicious Saint Patrick’s Day appetizer to serve your family and friends. In Ireland, sausage rolls are very popular. You can find them served at pubs, home parties, and can even be purchased ready made at bakeries.
The delicious sausage filling has a similar taste to meatloaf. I was introduced to these rolls by a family friend, Rhonda Mulholland, and set to work to research for traditional recipes. This recipe is easy to assemble. For a time saver you can use pre-made puff pastry. You can also make the rolls larger for a meal. Even the younger picky eaters will enjoy these sausage rolls!
More outstanding Irish recipes to serve your family and friends: Guinness Beef Stew, Irish Lamb Stew, Corned Beef and Cabbage, Corned Beef Bubble and Squeak, Dublin Coddle, Irish Soda Bread, and Chocolate Guinness Cake.
- 1/2 teaspoon salt
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon marjoram, dried
- 1/2 teaspoon sage, dried
- 1/2 teaspoon parsley, dried
- 1/4 teaspoon black pepper
- 1 pound pork, ground
- 1/2 onion, finely chopped
- 2 cloves garlic, chopped
- 1 cup bread crumbs (about 3 slices of bread, chopped small and crumbled)*
- 1 sheet puff pastry (half of 17-ounce package), thawed if frozen
- 1/4 cup all-purpose flour
- 1/2 cup milk
Preheat oven to 350 degrees.
Line baking sheets with parchment paper.Important – must use parchment paper to absorb the grease from sausage while cooking. Otherwise you will have grease all over the pan and your rolls will end up very greasy. I learned the hard way on this!
Using a coffee grinder, mortar and pestle, or seal in a plastic bag and crush with a heavy pan until all of the dried spices and seasonings are the consistency of dried powder.
In medium-sized bowl, mix together ground pork, onion, garlic, ground spice mixture, and bread crumbs until everything is well combined. For best flavor, cover bowl of sausage mix with plastic wrap and let sit refrigerated overnight to allow flavors to meld together.
Gently unfold the pastry sheet and place on a lightly-floured surface. Cut pastry sheet, lengthwise, into 3 strips at the seams. Use a rolling pin, roll each strip into 10x4 inch rectangle.
Shape 1/3 of pork mixture into a 10-inch long sausage-shaped log. Next place the sausage log along the top edge of one of the rolled pastry rectangles. Brush the lower half of the exposed pastry with milk to help the pastry stick when rolling. Roll pastry down around the sausage and press to seal the pastry ends together. Cut each roll crosswise into 4 pieces. Place sausage roll, seam side down, on the parchment-lined baking sheet(leave 1 to 2 inches between each roll). Repeat process with remaining pork mixture and puff pastry.
Optional decorative touch: Using a sharp knife, cut a slash through the pastry in each sausage roll in top of bottom half of roll (should be two slashes on each roll).
Brush the top of each sausage roll with milk (this will give nice golden brown color when baking).
Bake approximately 25 minutes or until pastry is golden brown and puffy and the internal temperature registers 160 degrees F. on your instant-read meat thermometer.
Remove from oven and place sausage rolls on wire rack to cool slightly. Place a paper towel over the top of the rolls to absorb any extra grease.
Serve warm and enjoy by themselves or with dips of your choice.
These sausage rolls can be frozen and be reheated before serving.
* Using a food processor would work quickly for crumbling into breadcrumbs.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.