Served with mash and a side of ketchup
Recipe by Aisling Larkin
| Prep: 20 Minutes | Cook: 30 Minutes | Serves: 4 |
Ingredients
- 1 450g packet Gleeson Butchers sausage meat or Gleeson’s sausages with the skin removed
- 1 packet ready to roll puff pastry (frozen or chilled)
- 1 egg
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp dried parsley
- 1/4 tsp oregano
- 1/4 tsp black pepper
- 1 tsp tomato puree
- Sesame seeds
Method
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Preheat the oven to 180°C. Grease an oven tray or line it with parchment paper. Crack the egg into a bowl and whisk lightly for about 10 seconds with a fork.
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Remove all the sausage meat from the casing. Put it in a bowl and add all the spices and herbs. Combine together really well. Unroll the puff pastry. Cut in half length ways.
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Lay the sausage meat mixture down the centre of the pastry. Brush the edges with egg wash.
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Roll them up into one long line. Make sure the join on the pastry is underneath.
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Brush really well with egg wash and sprinkle the sesame seeds on top.
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Cut them into individual sausage rolls.
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Place on the oven tray.
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Bake for 25 – 30 minutes until golden brown and crisp. The bigger you cut each one the longer they will need in the oven – we usually cut each strip into 8 sausage rolls.
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Serve with Gleeson’s mashed potato and warm ketchup.
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