Family Recipes by Revolution Barbecue, Pork, Recipes, Recipes by Glenn Connaughton
Sausage Rolls with Traditional Ballymaloe Relish
Join me on a culinary adventure inspired by a journey to the enchanting landscapes of Ireland, where my wife Vida (@mrsrevolutionbbq) and I discovered a culinary gem: Sausage Rolls with Ballymaloe Relish. Our trip to Ireland was a feast for the senses, but it was the savory delights of these rolls that captured our hearts and palates. Mesmerized by the irresistible blend of flavors in the traditional Ballymaloe Relish, we found ourselves craving more with each bite.
Back home in Colorado, we couldn’t shake off the memory of those delectable sausage rolls. Determined to recreate the magic, we embarked on a culinary quest, experimenting tirelessly until we perfected our own version of this Irish delicacy. The key ingredient? The unmistakable Ballymaloe Relish, a must-have for its unique tangy sweetness.
Driven by our passion for barbecue and culinary exploration, we crafted batch after batch of these indulgent rolls, sharing them with friends and family who quickly became hooked. While sourcing Ballymaloe Relish may pose a challenge, its unparalleled flavor makes it worth the effort. For those eager to embark on their own flavor-filled journey, it can be conveniently found on Amazon. So, join us in savoring the taste of Ireland with every bite of these homemade Sausage Rolls – a true testament to the power of culinary discovery and the joy of sharing it with loved ones.
Recipe by Glenn Connaughton. Read more about Glenn here.
Sausage Rolls with Ballymaloe Relish
Ingredients
For the Sausage:
- 1 pound ground pork
- 1 clove garlic minced
- 2 teaspoons thyme
- 2 teaspoons marjoram
- 2 teaspoons basil
- 2 teaspoons rosemary
- 1 egg beaten
- 3/4 cup unflavored breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon pepper to taste
For the Pastry:
- 17.3 ounce (490 grams) 2 count package puff pastry
- 1 egg beaten
- 2/3 cup Ballymaloe relish divided
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine ground pork, minced garlic, thyme, marjoram, basil, rosemary, beaten egg, breadcrumbs, kosher salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Cut the puff pastry lengthways into two long, even rectangles.
- Spread a thin layer of Ballymaloe Relish on each rectangle, using roughly 2 1/2 tablespoons on each rectangle.
- Take the sausage mixture and roll it into a log, ensuring it’s the length of the pastry. Place the sausage log lengthways along the middle of each pastry rectangle.
- In a small bowl, beat the egg. Brush the bottom portion of the pastry with the beaten egg, then fold the back side of the pastry over the filling, wrapping it inside to form a long tube. Press down with your fingers or the edge of a spoon to seal.
- Cut the long rolls into thirds and space them out on a parchment paper-lined baking tray.
- Brush the tops of the rolls with the remaining egg wash.
- Place the baking tray in the preheated oven and bake for 25-30 minutes or until the pastry is puffed, golden, and the sausage is cooked through.
- Serve the sausage rolls with a side of Ballymaloe Relish or brown sauce, such as HP sauce. Enjoy!
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