Homemade Sausage Rolls with Relish
Perfect for a party!
These sausage rolls make ideal kid’s party treats, and, if you’re short on time just buy the prepared shortcrust or puff pastry from your local supermarket.
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Recipe is great with...
Irish Tomato Relish
Alternatives:
- Alternatives:
- Chargrilled Red Pepper Relish
Ingredients
- 8 oz (225g) Plain flour
- 6 oz (175g) Butter or margarine
- Pinch Salt
- 1 lb (450g) Good quality sausage meat
- 1 medium Sized onion (grated)
- 1 tsp Sage (or dried mixed herbs if sage is not to hand)
- To serve Folláin Irish Tomato or Chargrilled Red Pepper Relish
Method
- To make the pastry: weigh out the required amount of butter or margarine, wrap it in a piece of foil and place it in the freezer for 30-45 minutes.
- Sieve the flour and salt into a bowl, remove the butter or margarine from the freezer, dip it in the flour and then grate it into the flour on a coarse grater.
- Keep dipping the butter into the flour to make it easier to grate.
- Take a knife (not your hands!) and coat all the little pieces of butter in the flour.
- Now add enough water to make a dough that leaves the bowl clean, using your hands to bring it all gently together.
- Pop the dough into a plastic bag and refrigerate for half an hour.
- Preheat the oven to 220ºC/425ºF/gas mark 7.
Ingredients
- 8 oz (225g) Plain flour
- 6 oz (175g) Butter or margarine
- Pinch Salt
- 1 lb (450g) Good quality sausage meat
- 1 medium Sized onion (grated)
- 1 tsp Sage (or dried mixed herbs if sage is not to hand)
- To serve Folláin Irish Tomato or Chargrilled Red Pepper Relish
Method
- To make the pastry: weigh out the required amount of butter or margarine, wrap it in a piece of foil and place it in the freezer for 30-45 minutes.
- Sieve the flour and salt into a bowl, remove the butter or margarine from the freezer, dip it in the flour and then grate it into the flour on a coarse grater.
- Keep dipping the butter into the flour to make it easier to grate.
- Take a knife (not your hands!) and coat all the little pieces of butter in the flour.
- Now add enough water to make a dough that leaves the bowl clean, using your hands to bring it all gently together.
- Pop the dough into a plastic bag and refrigerate for half an hour.
- Preheat the oven to 220ºC/425ºF/gas mark 7.
