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Cully’s Sausage Rolls

INGREDIENTS

  • One onion finely chopped.
  • Mixed herbs, fresh, chopped finely
  • One cloves garlic, crushed/chopped
  • One egg
  • Frozen puff pastry sheets
  • Good quality sausages
  • A splash of milk
Cully’s Sausage Rolls

METHOD

We went to a friends three-year twins birthday party yesterday and Cully made these.  The adults got to them before the children they were so good.  He made the puff pasty but to be honest I would just buy it.  Any leftover minced pork mixture can be made into lovely sausages and frozen for an easy dinner later in the week. 

Method:

  • Preheat your oven to 180 degrees celsius.
  • Firstly sweat your onions and garlic but try not to colour.  
  • In a large mixing bowl put your mince, herbs, bread crumbs and the softened onion and garlic. 
  • Season with salt and pepper and mix well.
  • Make a well in the centre of your mixture and add the egg and them once again mix well.
  • Layout your puff pastry on a dry, clean surface and cut out 5cm by 5cm squares.
  • Shape a tablespoon or so of your mixture into a sausage and place in the centre of each square. 
  • Roll the pastry around the sausage and brush a little milk over the top (this with giving the pastry and lovely brown shine) pop onto a baking tray and put into the oven for 20minutes or until the meat is cooked through. 
  • Serve with tomato sauce or Ballymaloe Country Relish.