Go Back
–+ servings
Revolution Barbecue Irish Sausage Rolls with Ballymaloe Relish

Sausage Rolls with Ballymaloe Relish

Indulge in a delightful culinary journey with these savory Sausage Rolls, elevated with the rich flavors of traditional Ballymaloe Relish. Crafted with tender ground pork infused with aromatic herbs and spices, encased in flaky puff pastry, these rolls offer a tantalizing blend of textures and tastes. The Ballymaloe Relish adds a distinctive tangy sweetness, perfectly complementing the robustness of the sausage filling. Whether as a crowd-pleasing appetizer or a satisfying snack, these Sausage Rolls are sure to impress. Follow along as we guide you through each step of this irresistible recipe, bringing a taste of tradition to your table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Irish
Servings 12 Sausage Rolls

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!
Tried this recipe?Let us know how it was!