Ballycastle Sausage Rolls Recipe

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1 vote | 4921 views
Servings: 1


  • 2 1/2 lb grnd pork sausage
  • 1 1/2 c. diced yellow onion
  • 1 tsp warm pepper sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dry thyme
  • 1/2 tsp dry sage Kosher salt to taste Pepper to taste
  • 1 c. all-purpose flour
  • 1 x 17 1/(4-oz) package puff pastry, thawed (2 sheets, pie pastry or possibly phyllo dough can also be used)


  1. Cook grnd pork sausage in skillet till about half-cooked, then add in onions.
  2. Chop sausage into tiny pcs. Add in the warm sauce, Worcestershire, thyme and sage. Simmer till onions are soft and translucent/soft. Don't drain excess fat.
  3. Season to taste with salt and pepper.
  4. Stir in flour, a little at a time. Simmer for about 15 min on low heat, stirring frequently. Cold for about 4 hrs or possibly overnight.
  5. Let dough of choice come to room temperature.
  6. Preheat oven to 400 degrees. Roll out each puff pastry sheet into a 12 inch square. Cut into quarters. Place one-eighth of the sausage about an inch from the bottom of each quarter. Roll up and fold ends under, using a little water to seal. Place on large baking sheet. Bake till golden brown, 10 to 15 min.
  7. Kells Irish Restaurant and Pub


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  • Merce Escobar
    I actually made these back in March, 2009 for a St. Patrick's Day foodie event at work as it had appeared on the organizer's list. I don't know how many recipes I read through, but I am so glad I found this one. I combined it with a recipe for Bangers or Oxford sausages since I didn't want to just use breakfast sausage. I also brushed them with beaten egg wash and sprinkled poppy seeds to complete the scrumptious little packages. The flavor and consistency of the filling made these incredibly tasty. For dipping: homemade bbq and Colman's mustard sauces.
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