Sausages in Puff Pastry (Irish Sausage Rolls)

In the United Kingdom, sausages are eaten often – breakfast, lunch, dinner, appetizers, and snacks. Sausage rolls are very popular and you can find them in grocery stores, pubs, and bakery windows not only around Ireland but all of the United Kingdom. They are everywhere! 

Artisan sausages are widely available and consumed regularly in Irish and British cuisine. This is attributed mostly 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.

If traditional Irish sausages are not available in your area, you can opt to make your own or use a lightly spiced onion or sage sausages.

To try your hand at making your own Irish Sausages, try these out – no casings needed. 

Traditional Irish Sausages use allspice, white pepper, and sage as their predominant flavorings. So really any lighter spiced, small-batch artisan sausages will work here. Around St. Patrick’s day, you will see packages of Irish sausages pop up from Johnsonville and I have also seen another brand in Trader Joes. 

Sausage Rolls are very similar to our American-style “Pigs in a Blanket” only on a more adult scale. If you like this recipe, you might also like my spicy Andouille Sausage Bites.

Sausages in Puff Pastry Ingredients and Tools:

• Flour – just enough to flour the surface to roll out the puff pastry.
• Puff Pastry – I use Pepperidge Farms brand puff pastry sheets but I recently saw some store brand puff pastry popping up.
• Artisan Sausages – We use locally made Artisan onion sausages but you could also use onion brats, 
• Onion – I prefer sweet Vidalia onions, but white or yellow onions may also be used.
• Olive oil – I use organic olive oil but extra virgin olive oil may also be used. Use just enough to saute the onions.
• Mustard – I use European-style grain mustard. If you do not like mustard, feel free to omit the mustard and use your favorite dipping sauce. Europeans also use a tomato chutney similar to American ketchup.
• Egg – An egg is used to brush the outside of the pastry shell to promote browning. 
• water – Water is used to seal the edges of the pastry shell.

Tools and Equipment For Sausage Rolls:

• Rimmed Baking Sheet [paid link]
• Skillet
• Rolling pin
• Sharp Knife

How to prepare British Sausage Rolls:

For complete instructions, visit the recipe card below.

1. Brown sausages by cooking in a skillet. Once fully cooked, remove to a plate to cool.
2. Add olive oil and onions to the pan and saute until softened.
3. Prepare the dough but rolling it out. Use the lines from the fold to create 3 strips, then cut once horizontally to create 6 even strips.
4. Place a sausage on a strip of dough and roll to cover the sausage. Use water to seal the edge and place seam side down on the baking sheet.
5. Use egg wash and brush the tops of the sausage rolls. Sprinkle with sea salt or sesame seeds.
6. Bake in a pre-heated oven until the dough is golden-brown and puffed up.

Variations on Irish Sausage Rolls:

• Make it gluten-free – Be sure to check the sausages are gluten-free. Swap puff pastry for gluten-free biscuit dough
• Make it vegetarian – Omit the pork sausages and use vegetarian sausages. 
• Make it vegan – Do the steps above for making it vegetarian plus omit the egg wash. Use non-stick cooking spray to promote browning.
• Make it Kosher – Use all beef, certified kosher hot dogs or sausages.

Irish Sausages in Puff Pastry

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. These pastry wrapped sausages are also eaten as a hearty breakfast on the go! Homemade convenience food. Yumm. 

Print Pin Rate & Comment

Course: Dinner

Cuisine: Irish

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 12 servings

Calories: 573kcal

Author: Ronda Eagle | Kitchen Dreaming

Equipment

• Rimmed baking sheet
• rolling pin
• Sharp Knife
• skillet

Ingredients

• 12 sausages , cooked
• 1 medium onion diced
• 1 tbsp olive oil
• 1 tbsp all-purpose flour , for preparing the work surface
• 16 oz puff pastry , thawed
• 1 egg
• 2 tablespoons water

Instructions

• Preheat the oven to 425°F and lightly grease a baking sheet.
• Cook the sausages through and set aside to cool.
• Into the same skillet, add olive oil and onions and saute until tender.
• Onto a clean work surface, scatter a tablespoon or two of flour. Roll out 1 sheet of pastry to flatten it. Cut the sheet into 6 equal strips by first cutting into thirds lengthwise and then cutting it across the center.
• spread mustard on each piece of dough and then add cooked onions.
• 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.
• Using your index finger, wet the edge of the dough and press the edges to seal. Place the wrapped sausages seam side down 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.

Notes

1. 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.

Nutrition

Serving: 1sausages in dough | Calories: 573kcal | Carbohydrates: 18g | Protein: 20g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 819mg | Potassium: 322mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1mg | Vitamin D: 2µg | Vitamin E: 1mg | Vitamin K: 7µg | Calcium: 18mg | Folate: 35µg | Iron: 2mg | Zinc: 3mg

Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.

Hungry for More?

Disclosure, Copyright & Privacy Policy

This post was last updated on March 21st, 2020