Irish Sausage Rolls

First, let's thaw the puff pastry according to the package instructions.
Grab a coffee grinder or spice grinder. Put in thyme, marjoram, basil, rosemary, parsley, sage, salt, and pepper. Grind them until they turn into a fine powder.
In a big mixing bowl, mix breadcrumbs, the ground spices we just made, grated garlic, and fennel seeds (if you want). Use a whisk to mix it all up well. Make sure the garlic is spread out nicely.
Add the ground pork to the breadcrumb mix. Gently use your fingers to mix it together. Add the egg and keep mixing until it gets a bit sticky.
Now, divide the sausage mix into 6 equal parts. You can use a kitchen scale, or just guess. Roll each part with your hands, making sausage-shaped logs that are about 10 inches long and ¾ to 1 inch thick. Set these sausages aside.
Time to get the oven ready. Preheat it to 400 degrees F. Get a baking sheet and put parchment paper on it.
Open up the pastry sheet gently and put it on a surface with a little flour. Cut it into 3 strips at the folds. Use a rolling pin to make each strip 4×10 inches.
Put one of the sausage rolls at the top of a pastry strip. Roll the pastry around the meat, so it overlaps by about 1 inch. Brush the dough with egg wash and seal it around the meat. Cut the roll into 3 equal pieces.
Brush each with egg wash and cut three diagonal slits across the top. Put the sausage rolls, seam side down, on the baking sheet. Leave a bit of space between each roll. Do the same with the rest of the pork mix and puff pastry.
Into the preheated oven they go for 20 minutes. After that, lower the heat to 350 degrees F. Bake until they're golden brown and the sausage inside is fully cooked.
You can check with an instant-read thermometer – it should show 160 degrees F. This will take another 5 to 10 minutes.
Let them cool a bit on a wire rack before serving. You can enjoy them warm or cold with your favorite mustard. Easy and delicious!

Equipment

Ingredients

Instructions

Notes

Nutrition