Oh guys. Let’s talk about these wild garlic and Guinness sausage rolls. Oh. Yes. Please. Let’s.
Let’s talk about those delicious pork and leek sausages given a rather delicious Irish twist with a dash of good old Guinness. Perfect for St Patricks day, summer barbeques, long lazy picnics and good old warming casseroles. Let’s talk wild garlic, here, there, everywhere and finding its way into all my dishes as the moment because I love it. And because I can.
Let’s talk golden, flaky melt in the mouth puff pastry liberally covered in nutty white and black sesame seeds.
Then let’s put all those things together into these absolutely perfect wild garlic and Guinness sausage rolls. Just close your eyes and imagine that first bite.
Yeap, they are absolutely perfect.
Before I share the recipe with you – I must share a little bit more about the Guinness sausages from the award winning Irish family butchers Loughnane’s. I had the pleasure of trying their pork, stout and onion sausages as well as their pork, Guinness and leek sausages. These premium sausages, with 85 % meat, had the perfect combination of spices spiced.
But the icing in the cake was the Guinness flavouring. Too often I have tried alcohol flavoured foods where the alcohol just completely overwhelms everything. Not here – I think they got the combination just right. I am very pleased to have discovered them. These sausages will be available in selected stores at Tesco, Morrison, Sainsbury and Supervalu for about £2.50. Go get some.
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- 30 g (1oz) wild garlic shredded ramsons
- 1 tbsp olive oil
- 6 Loughnane’s pork sausages with Guinness and leeks
- 2 tbsp rolled oats
- 1 320 g (11oz) sheet ready rolled puff pastry
- 1 egg beaten
- 2 tbsp sesame seeds
- Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
- Heat the oil in a frying pan, add in the wild garlic and and stir fry until wilted. Remove from the heat and add to a large bowl.
- Split the sausage skins, remove the meat and add to the mixing bowl along with the oats. Mix until well combined.
- Transfer the thawed pastry sheet onto a lightly floured surface and cut into half lengthways.
- Shape half the sausage mix into a sausage and lay in the centre of the pastry sheet, all along the length of it.
- Brush the edges of the pastry sheet with the egg and roll the pastry so that it encloses the meat, forming a long sausage roll and use a fork to seal the join.
- Cut into 8 equal sized pieces (or 4 large ones if you prefer).
- Repeat with the remaining pastry sheet and sausage mix.
- Transfer the sausage rolls onto the baking tray, brush with the beaten egg and sprinkle on the sesame seeds.
- Bake in the preheated oven for 25-30 mins until golden and cooked through.