Sausage Roll Garland With Ballymaloe Relish
This recipe is perfect for sharing and for get-togethers, as the garland looks great when it’s just out of the oven (and it tastes wonderful).
A good mix of herbs with the pork mince are a lovely match for the tomatoes and spices in Ballymaloe Original Relish.
Preparation time: 15min
Cooking time: 55-60min
Serves: 6-8
Sausage roll recipe:
- Preheat the oven to 180°C, Gas Mark 4.
- Combine all the ingredients for the sausages mix together. Fry a little of the mixture on a frying pan to check the seasoning. Adjust if necessary.
- On a floured work surface, if using homemade puff pastry: roll the pastry out into a big rectangle, a little thicker than a one-pound coin. Roll the sausage mixture into a sausage shape with your hands and lay it lengthwise on one side of the rectangle.
- Spread Ballymaloe Original Relish over the pastry, leaving the last quarter free for sealing. Roll the sausage and pastry into a tube, pressing the seam together. Join both ends together, forming a circle and pressing to seal tightly.
- Place on a parchment lined baking sheet. Mix the egg and milk and brush the pastry with the mixture. Using a sharp knife, score through the garland to within 1cm of the inside, at 2.5cm intervals.
- Bake in the preheated oven for 25min or until puffed, golden and cooked through.
