Golden, flaky puff pastry envelops savory Irish sausage links to create the ultimate appetizer or new family-favorite snack that fit both casual and formal occasions.
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When you hear "sausage," you probably picture biting into the fresh, pepperiness of a fennel seed in sweet Italian sausage, or the savory spice of German Wurst. But let us introduce you to the limitless applications of Irish sausage.
Mild and herbaceous, these "bangers," as they're affectionally called in Ireland and the United Kingdom, can be served at any meal. A classic Full Irish Breakfast features 2-3 links that have been pan-fried for a crisp snap with a juicy inside. Bangers and Mash with Onion Gravy are a pub classic and the ultimate comfort food, especially on the dreariest of days.
What Are Irish Sausages?
While most Americans are familiar with Italian sausages that are largely seasoned with fennel and a variety of Italian herbs, Irish sausages have a completely different flavor profile. Prime cuts of pork provide a savory foundation peppered with sage and other herbal spices, and breadcrumbs are substituted with "rusk," a specific bread mixture used in most European sausages.
How to Make Sausage Rolls
This recipe doesn't even require you to make your own homemade sausage mixture, but feel free to do so if you prefer. 🙂 For this version, we used Donnelly's Jumbo Irish Bangers as these are easy to order online if you don't have them readily available in stores near you.
Additionally, we used store-bought frozen puffed pastry to wrap the sausages since many professional chefs insist that making your own is stressful, time-consuming, and not much better than its premade counterpart.
These two shortcuts mean that you can have a scrumptious dish that everyone around the table will love, all within the hour.
Reasons to Make This Recipe Today
- Popular with all ages -- watch these disappear seconds after they hit the table as this tasty snack appeals to all ages
- Pub classic -- sausage rolls are a staple on many pub menus as a terrific snack or appetizer that satisfies those savory, fatty cravings.
- Ready within the hour -- using premade versions of sausage and puffed pastry means that you can make these in time for even those spontaneous get-togethers. Or assemble them ahead of time and pop them in the oven right before company arrives -- everyone will say how great it smells as they walk in the door!
Ingredients
Irish Sausages -- if you don't want to fuss with a homemade mixture, use store-bought for an equally tasty and pre-portioned version.
Puff Pastry Dough -- use store-bought for the quickest, easiest results. The flaky, buttery layers provide a lighter contrast to the savory notes of the sausage. Plus, there's nothing like that crunch as you bite into a tender bite of puff pastry -- the more mess, the better!
Beaten Whole Egg -- provides a deep, golden color to the pastry and a tender, shiny texture and finish.
Tips for Success
- The butter in puffed pastry begins to evaporate and puff up the dough at a minimum of 400 F. Make sure not to bake the sausage rolls below this temperature.
- The pastry must be defrosted enough to work with but still cold enough where the butter doesn't melt before it has a chance to bake. If the pastry doesn't feel cool to the touch, place it in the fridge for 10-15 minutes to chill it without refreezing.
- Scoring the puffed pastry dough allows for steam to release in a controlled manner during baking. Forgetting this step can result in pastries bursting in random spots as the steam looks for any route to escape.
Detailed Preparation Instructions
Lightly flour your counter and unfold the sheet of puffed pastry. Lightly roll it into a Roll out the pastry dough into a 9x9 rectangle (or larger).
Cut the dough into 2.25" strips lengthwise. Place a sausage at the far edge and roll the sausage and dough together one full rotation, until the seam is on the bottom. Repeat with remaining sausages.
Cut 3-5 small slits in the dough to allow steam to escape. Brush liberally with egg wash on the tops and both sides (no need to brush the bottom).
Bake at 425 F for 25-30 minutes, until the sausages register a minimum internal temperature of 145 F and the pastry is puffy and a deep golden brown.
Storage and Reheating Instructions
To store, place in an airtight container and refrigerate for up to seven days.
To reheat, place the sausage rolls on a sheet of aluminum foil, leaving a few inches of space in between so heat can evenly circulate. Preheat the oven to 350 F and bake for 10 minutes, or until golden brown and the sausage is sizzling and hot.
Irish Sausage Rolls
Equipment
- 1 baking sheet
- 1 sheet of parchment paper
- 1 Rolling Pin
- 1 sharp knife
- 1 basting brush
Ingredients
- 8 Irish sausages
- 1 sheet frozen puffed pastry
- 1 whole egg, beaten
Instructions
- Remove the frozen puffed pastry from the freezer and allow to thaw at room temperature, 40-60 minutes.
- Lightly flour your work surface and unfold one sheet of dough. Roll it into a 12"x10" rectangle, then cut it into ??? individual rectangles.
- Place a sausage perpendicularly in the center of the rectangle, fold one side over the sausage, then fold over the other side, pinching the seam together to hold the dough together.
- Turn the rolled sausages seam-side down and cut 4-5 small slits in the top so steam can escape. Repeat with remaining sausage rolls.
- Liberally brush the egg wash all over the top and sides of the dough (you don't need to brush the bottom).
- Bake in the oven until the pastry is golden brown and the sausage registers at least 145 F. Remove from the oven and let stand for 5 minutes to cool.
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