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Here are fun and authentic Saint Patrick’s Day appetizers to serve your family and friends. In Ireland, sausage rolls are very popular. You can find them just about anywhere you go. They are served at pubs, parties, and can even be purchased ready-made at bakeries.
Pork sausages are widely available and consumed regularly in Irish cuisine. This is attributed greatly to the fact that even the smallest family farms in Ireland have room to raise pigs. Ideally, there’s enough room on the small farmstead to raise two pigs a year to keep and butcher for food and a couple more to bring to market for sale.
Now, most Irish people buy prepared sausages which are typically about the size of a bratwurst only shorter. If traditional Irish sausages are not available in your area, you can opt to make your own or use a lightly spiced onion sausage.
We buy ours from the local butcher or from our friend, Russell, at Sunny Cedars Farms.
Obviously, American artisan onion sausages do not exactly taste like authentic Irish sausages but they make a very tasty stand-in.
Traditional Irish Sausages use allspice, white pepper, and sage as their predominant flavorings. The main reason sausage recipes were created hundreds of years ago was out of necessity to preserve the freshly butchered meat on the small farmsteads.
So really any lighter spiced, small-batch artisan sausages will work here. For me, if we do not grind our own sausage meat, it’s the mildly seasoned onion sausages I crave.
Clearly, Irish Sausage Rolls are very similar to our American style “Pigs in a Blanket” only on a more adult scale.
So if you’re loving this recipe, you might also like our Andouille Sausage Bites. To try your hand at making your own Irish Sausage, try these out – no casings needed. Just free-form and go! Easy peasy.
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Irish Sausages in Puff Pastry
- 1 to 2 tbsp all-purpose flour - , for preparing the work surface
- 1 box - (16 ox) frozen puff pastry, thawed
- 1 pound Irish or Artisan sausages - , cooked
- 1 egg
- 2 tablespoons water
- Cook the sausages through and set aside to cool. [See Note 1]
- Preheat the oven to 425°F and lightly grease a baking sheet.
- Onto a clean work surface, scatter a tablespoon or two of flour. Roll out 1 sheet of pastry to flatten it.
- Lay a cooled sausage onto the pastry dough and cut a rectangle big enough to cover the sausage completely. It's okay to leave the end uncovered but is also okay to wrap them completely.
- Cut the pastry and wrap all the sausages, working with the second piece of dough the same way you did with the first piece.
- Using a fork, press the pastry edges to seal. If needed, dip your finger in some water to wet the edge of the dough to make it stick better during the sealing process. Place the wrapped sausages on the baking sheet about 2 inches apart.
- Using a sharp knife, make 3 to 4 slits across the top of each pastry dough. This allows steam to escape.
- In a small bowl, lightly beet the egg and water until it's well incorporated. Brush the tops of the pastry with the egg wash. This encourages browning of the dough.
- Bake until the pastry dough is golden brown, about 20 minutes.
- Serve hot or at room temperature.
- I pan saute the sausages first and allow them to cool. If you prefer boiling and then browning the sausages (brown food tastes GOOD!) you can use that method here as well.
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