Ballymaloe Sausage Rolls with Caraway Seeds
Makes 8 – 16 depending on size 450g (1lb) best quality sausages 450g (1lb) puff pastry Egg Wash: 1 egg and a drop of milk 50g (2ozs) Caraway seeds or sesame seeds
Form the sausage meat into rolls, either regular or jumbo size to fit the pastry.
Roll the pastry into a rectangle about 4mm (1/6 inch) thick. Lay the sausage meat along the wider side 5cm (2 inch) from the edge. Brush with egg wash or water. Fold over the excess pastry, press to seal and cut along the edge. Flake the edge with a knife or seal with a fork. Brush the top of pastry with egg wash and prick the surface with a fork at 1” (2cm) intervals. Cover and chill. Repeat with the remainder.
Preheat the oven to 230C/450F/Gas Mark 8.
Before cooking cut into 8’s or 16’s . Brush with egg wash and sprinkle with optional caraway seeds. Cook for 20-25 minutes depending on size.