- 225g (8oz) lean pork, minced
- 225g (8oz) pork fat, minced
- 1 clove garlic, crushed
- 1—2 teaspoons thyme, marjoram, basil and rosemary, mixed and chopped
- 1 egg, beaten
- 1 1/2 cups soft breadcrumbs salt and pepper to taste
- 300g (10oz) puff pastry,
- 1 egg, beaten
- a little milk
- Ballymaloe Country Relish
Preheat the oven to 180ºC/350ºF/gas 4.
Combine all the ingredients for the sausages together and mix well. Fry a little of the mixture in a pan to check the seasoning, adjust if necessary.
On a floured work surface, roll the pastry out into a big rectangle, a little thicker than a one euro coin, and cut length ways into two long, even rectangles.
Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal.
Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.
Serve with Ballymaloe Country Relish.
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