Irish Sausage Rolls


Tommy Moloney’s Irish Sausage Meat is made from pork and mixed with original seasoning from Ireland.


1. 3 Puff pastry sheets

2. 2 Eggs (beaten, one for the sausage filling, and the other for brushing pastry)

3. 1 lb. of Tommy Moloney’s Irish Sausage Meat

4. 1 sliced red onion

5. 1/2 teaspoon of dried marjoram

6. 1/2 teaspoon of dried basil

7. 1/2 teaspoon of dried rosemary leaves

8. 1 teaspoon of dried parsley

9. 1/2 teaspoon of dried sage

10. 1 minced garlic clove

11. 1 cup of breadcrumbs

12. Salt and pepper to taste


Step 1

Preheat the oven to 400ºF. Then, heat the olive oil in a saucepan and add the onions to cook gently for about 25 minutes until golden brown. Spread it out on a plate to cool.

While the onions are cooking, make sure your spice mixture is finely ground. You may use a coffee grinder for that.

Step 2

Take the Tommy Moloney’s sausage meat and put it in a mixing bowl with the onions and breadcrumbs. Mix this with your clean hands.

Step 3

On a floured work surface, roll the pastry out into a big rectangle. Then, cut it lengthways into two even rectangles. Take the sausage mixture and form it into tube shapes and lay along the center of each rectangle.

Step 4

Beat one egg and brush the pastry with it, then fold one side of the pastry over, wrapping the filling inside. Use a fork to press down the edges of the pastry and seal the join.

Step 5

Cut the long rolls into the sizes you want and put them on a baking tray. Brush them with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden brown and cooked through.

Tip: Serve with a sauce of your choice!