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Irish Sausage Rolls Recipe | Bethy Rossos



- Ingredients -

1 lb Pork or wild hog, cubed
¼ lb Pork fat cubed (more or less, to taste)
½ t Salt
Pinch of red pepper flakes
1 t Garlic powder or 1 T fresh garlic
1 T Dijon mustard
½ t Pepper
2 Eggs
½ C Panko bread crumbs or saltine crackers, crushed
1 Package puff pastry

- Tools -
Weston Meat Grinder



Preheat oven to 400°.

Process the pork and pork fat through the Weston Grinder twice at the largest setting.



Once the sausage is ground, add the salt, pepper, garlic, red pepper flakes, mustard, eggs, and panko.

Place a ½ inch to 1 inch diameter cylinder of the sausage mixture along one side of the puff pastry. 

Roll the sausage up, forming a log.  

Cut the log into 2 inch slices. 

Place the sausage rolls on a cookie sheet in the center rack of the oven.

Bake for approximately 20 minutes or until the puff pastry is golden brown on top.



Bethy uses a Weston Pro 350 Commercial Grade No. 8 Electric Meat Grinder.





Bethy Rossos is an authentic, down-to-earth lady from Portland. As a past contender on Fox's Masterchef (Season Four) and the host of Adrenaline Hunter TV, Bethy's passion for cooking and hunting make her the ideal contributor to this blog. 
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