Make my flavorful Irish Sausage Rolls recipe in just an hour! They’re absolutely irresistible and great for quick meals or snacks.
- 1 pound (16 oz/450 g) ground sausage meat*
- 1 large egg
- 1 small onion , finely diced
- ¾ cup (1¼ oz/35 g) fresh breadcrumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 recipe Easy Puff Pastry
- Egg wash
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a medium bowl, mix together the sausage, egg, onion, breadcrumbs, salt and pepper. Set aside.
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On a lightly-floured surface, roll out the puff pastry into roughly a 12 x 14-inch (30 x 35 cm) rectangle.
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Cut the pastry sheet in half lengthwise so that you have two 6 x 14-inch (15 x 35 cm) strips of dough.
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Divide the sausage filling mixture in half. For each piece of dough, form half of the filling into a log that runs the length of the rectangles. Brush the edges of the pastry with egg wash.
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Wrap the dough over the filling and shape into a log. Trim the pastry a little to tidy up the edge and press with a fork to seal. With the fork piece so holes in the top of the pastry.
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Cut each log into pieces, about 1½-inches (4 cm) long at the seam side and place on your prepared baking sheet. You will yield around 20 sausage rolls.
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Brush with the egg wash and bake for 35-40 minutes, until puffed and golden brown.
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Let cool for 15 minutes before serving. Store leftovers in a covered container in the refrigerator for up to 3 days.
*Pork sausage meat is used in this recipe.When sausage meat is not available, you can make your own.
Sausage meat is usually ground meat (different cuts of pork, beef or poultry; or a combination of your choice) , seasoned with salt and spices (pepper, sage/thyme, rosemary, parsley, or others you prefer) and mixed with fillers or extenders such as breadcrumb or grains to keep it moist and soft. Adjust the salt accordingly.