These sausage rolls are legendary and as popular in Ireland as they are in Australia where the recipe originated. Make double or even triple the quantity because the crowd will keep coming back for more.
- 2 packets frozen puff pastry
- 500 g/1 lb sausage meat
- 2 cups grated carrot
- 2 cups chopped parsley
- 2 cups finely chopped onion
- 2 cups grated potato
- ¼ cup tomato sauce
- Pepper and salt
- 2 eggs beaten
Pre heat the oven to 180°C/ 350°F/ Gas Mark 4
Defrost the pastry and cut each square in half. De-skin the sausages by soaking in cold water for 10 minutes and then slipping off the casings.
Combine all the ingredients, except the eggs, in a large bowl and mix thoroughly. Place a ‘tunnel’ of sausage mix in the centre of the pastry strip. Brush the edges with the egg wash and roll up so that the edges just overlap.
Place the long rolls onto an oiled baking tray, nudging each other so that there is no space between. Brush the tops with egg and then with a sharp knife, cut across the roll to the length desired.
Bake for about an hour or until the sausage rolls are golden and cooked through.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers