You can’t bate a sausage roll.
Now a Cork food blogger has shared a simple sausage roll recipe that will ensure you don’t need to look further than your own kitchen for a premium meaty treat this weekend.
Niamh O’Brien, a teacher who started her @Bakes_and_cakes20 Instagram feed during the first lockdown in March, has been busily baking her way through a lush list of cupcakes, cookies, blondies and brownies throughout the lockdown, but it’s her latest savoury recipe that has fans firing up ovens far and wide.
A pure Cork invention on a variety of different levels, Niamh has come up with the perfect homemade sausage roll.
Firstly, one of the key ingredients is O’Flynn’s Gourmet Sausages; two packs of whatever flavour tickles your fancy.
But there’s more; the recipes also calls for a hefty dollop of two of Cork’s own Ballymaloe Relish, which is mixed through the meat to ensure the sausage roll filling is even juicier when it emerges from the oven.
I mean, sizzling sausage meat, crisp pastry and built-in Ballymaloe? It just doesn’t get better than that.
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Niamh’s recipe makes around 17 mini sausage rolls and they disappear fast, so double it if you fancy having some leftover for lunch the next day.
2 x 454g packets of good quality sausages (O’Flynn’s are top notch)
2 cloves of garlic
2 tablespoons Ballymaloe Relish
1 roll puff pastry
1 egg yolk
2-3 tablespoons milk
Sesame seeds and parsley to decorate
1. Preheat the oven to 220°C, (200C in a fan oven)
2. Unroll the pastry and cut down the middle lengthways so you have two long strips of pastry.
3.Remove the skin from the sausages(use a knife to cut a line down the length of the sausage to crack the seal and press the sausage meat out)
4. Place the sausage meat in a bowl with 2 tablespoons of Ballymaloe relish. Chop 2 cloves of garlic, add to the bowl and mix everything to combine.
5. Place half the sausage mix down the middle of each length of pastry. Spread it evenly all the way to each end and leave space on either side of the filling for rolling later.
6.Mix the yolk and milk in a small bowl with a fork and brush down one side of the pastry. Roll the pastry around the sausage meat tightly toward the egg-washed side. Press edge with a fork to seal the edges.
7. Chill for 20 minutes on a tray in the fridge.
8. Remove from the fridge and cut into small sausage rolls. Place on a lined baking tray.
9. Use a knife to score lines into the top of the pastry. Brush the tops with the rest of the egg mixture and sprinkle some sesame seeds and parsley on top. Bake for 20 mins or until golden and cooked through. Allow to stand for 5-10 minutes before serving.