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Crispy Irish Sausage Rolls Recipe with Easy Zesty Mustard Sauce

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These crispy Irish sausage rolls feature a golden, flaky pastry with a juicy, flavorful sausage filling, paired perfectly with a tangy and sweet zesty mustard sauce. Ready in under 45 minutes, they make a crowd-pleasing snack or appetizer.

Ingredients

Scale
  • 1 lb Irish pork sausage meat
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp freshly ground black pepper
  • ¼ tsp nutmeg
  • Salt to taste
  • 1 sheet puff pastry (about 9x12 inches), thawed
  • 1 egg, beaten
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp honey
  • 1 tbsp mayonnaise
  • 1 tsp lemon juice
  • Pinch of smoked paprika (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
  2. In a mixing bowl, combine the Irish pork sausage meat, finely chopped onion, minced garlic, dried thyme, black pepper, nutmeg, and salt. Mix gently but thoroughly until evenly blended.
  3. On a lightly floured surface, roll the puff pastry into a roughly 12×14 inch rectangle.
  4. Divide the sausage mixture into two equal portions. Place one portion down the center lengthwise on the pastry rectangle. Wet your fingers with cold water and lightly brush the edges of the pastry to help seal.
  5. Fold the pastry over the filling to encase it, pressing the edges firmly together to seal. Use a fork to crimp the edges.
  6. Cut the long roll into 6-8 pieces, about 2 inches each. Place them seam side down on the lined baking tray, leaving space between each.
  7. Beat the egg and brush the tops of the rolls generously with the egg wash.
  8. Bake for 20-25 minutes, or until the pastry is puffed and golden brown and the sausage filling is cooked through (internal temperature 160°F).
  9. While baking, stir together Dijon mustard, whole grain mustard, honey, mayonnaise, lemon juice, and smoked paprika in a small bowl to make the zesty mustard sauce.
  10. Transfer the sausage rolls to a cooling rack for a few minutes to keep them crisp. Serve warm with the mustard sauce on the side.

Notes

Keep puff pastry cold before rolling to prevent tearing. Do not overmix sausage filling to keep it tender. If pastry browns too quickly, tent with foil halfway through baking. Use a meat thermometer to ensure filling reaches 160°F. The mustard sauce is best stirred fresh before serving.

Nutrition

Keywords: sausage rolls, Irish sausage rolls, puff pastry, mustard sauce, appetizer, snack, easy recipe, crispy sausage rolls

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