Irish sausage rolls with black pudding and Ballymaloe relish recipe
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Irish sausage rolls with black pudding and Ballymaloe relish recipe

THE HUMBLE sausage roll may have originated out of 19th century France, but it’s Ireland where the culinary artform has been well and truly perfected. 

Delicious as a snack, meal or the centre piece of a particularly fancy packed lunch, homemade sausage rolls require a particular set of skills – skills that YouTube food whizz The Irish Chef has in abundance. 

As any true sausage roll connoisseur will tell you, homemade is always the best. 

That’s why these two recipes for Homemade Irish Sausage Rolls either with Black Pudding and Ballymaloe relish (our favourite) or pork, apple and spring onion are worth their weight in gold. 

Check out the recipe below or, alternatively, following along in the video below and subscribe to the Irish Chef YouTube channel here – you won’t regret it. 

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Now let’s get to the good part. 

What you will need

Pork , Apple and Spring onion Sausage Rolls    Yield 10 - 12 Portions
1lb (454g) Sausage Meat
6 spring onions (green onions) finely chopped
Half of a medium green  apple finely diced
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1 sheet of puff pastry
1 egg beaten
1 tsp freshly ground pepper.
Black pudding and Ballymaloe country relish Sausage Rolls  Yield 14-15 portions
1lb (454g) Sausage Meat
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100g (1/2 cup) of Black pudding crumbled
2 spring onions (green onions) finely chopped
4 heaped tblspn of Ballymaloe Country
Relish
1 sheet of puff pastry
1 egg beaten
1 tsp of black pudding
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Utensils:
2 baking trays lined with parchment / greaseproof paper.
1 pastry brush
1 Sharp knife 

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HOW TO MAKE IT

1. Preheat the oven to 180c / 355f
2.Mix the sausage meat, apple and Onion together. Season with the black pepper and mix once more.
3. Lay your puff pastry flat on some parchment paper, or a floured surface. Starting 1 inch from the south edge of the pastry sheet , make a sausage going from the left edge all the way to the right. The sausage should be about the height and width of two of your fingers and evenly distributed all the way across.
4. Brush the beaten egg on the inch of pastry you left bare at the south edge of the pastry and brush the egg on the pastry at the other side of the sausage . Roll the pastry over the sausage meat until it over laps and sticks.
5. Cut along the edge pastry making a large sausage roll .Then cut into 8 equal pieces . Score each piece to allow the steam to escape during cooking. Brush the top of the sausage rolls with the beaten egg. With the remaining meat and pastry you will have to make the sausage rolls the best way you can ! But dont waste any of your ingredients, it's too delicious.
6. Bake the sausage rolls for 20 mins in the preheated oven at 180 / 355f or until they are golden brown. Allow to sit for 3/4 mins before serving with a large dollop of country relish .
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The black pudding and Ballymaloe Relish variety are made using the exact same method as above .