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