Versatile, authentic Irish pub food that’s great for parties and an easy breakfast for the whole family on busy mornings.
Hey everyone, Brady here. I have great memories of this recipe, my grandmother used to make it and then my mom. When my parents opened up The Brady Pub, it was one of the first things on the menu. I hope you’ll enjoy it as much as always have.
Cook time: 25 Min
Prep time: 45 Min
- 1 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1 tsp dried parsley
- 1/2 tsp dried sage
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1 c breadcrumbs
- 1 clove garlic, minced
- 1 lb lean ground pork*
- 1 large egg (beaten)
- 2 sheet(s) puff pastry, thawed
- 1 large egg, beaten (for brushing pastry)
Preheat oven to 400 degrees F.
Add the herbs and minced garlic to the breadcrumbs in a large mixing bowl and mix together.
Add the ground pork to the seasoned breadcrumbs and combine using your fingers.
Add half of the beaten egg and mix thoroughly until the meat mixture begins to stick together.
Remaining egg will be used for the egg wash.
Using your hands roll the sausage, forming 6 cylindrical shapes about 10 inches long. Set meat aside.
Line a large baking tray with parchment paper.
Open a thawed puff pastry sheet on a floured surface. Cut into 3 strips about 3 inches wide and 10 inches long.
Place one piece of the pre-formed sausage on one strip of the pastry close to the edge. Roll the pastry around the meat, overlapping underneath. Repeat to complete all 6.
Brush eat roll with egg wash paying particular attention to seal the seam of the pastry.
Cut each pastry roll into 2-4 pieces depending on the size you prefer.
Lay the prepared sausage rolls seam down on the baking tray in rows one inch apart.
Brush the top of the pastry with more egg wash as needed.
Score the tops for a pretty effect but this isn’t necessary!
Bake for 20 minutes. Lower the heat to 350 degrees and bake for a further 5 minutes.
Remove from the oven when golden brown on top.
Cool the sausage rolls on a wire rack.
Serve hot or cold as desired with a variety of mustards and curry ketchup (recipe below!)
*Can be made with turkey sausage or a 50/50 blend but it’s highly recommended to try them first with ground pork because the flavor is so much richer!
Quick Curry Ketchup
- 1 cup Tomato Ketchup
- 4 teaspoons Curry Powder
- 2 teaspoons Sweet Paprika
- 2 teaspoons Worcestershire Sauce
- 2 teaspoons Mild Honey
- 1 teaspoon Chili Powder
- 1 teaspoon Water
Simply put all the ingredients into a bowl and mix it together thoroughly. Ideally Let it sit overnight in the fridge to let the flavors meld.
Replace 1/2 teaspoon of sweet paprika with 1/2 teaspoon of hot paprika if you want some extra heat!