Irish Sausage Rolls Recipe, Whats Cooking America (2024)

FAQs

What is the American equivalent of a sausage roll? ›

Pigs in a blanket. Probably the closest food in the United States to the British Sausage Roll is Pigs in a blanket.

Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.

Irish sausages contain eggs and “rusk”, while English sausages have only breadcrumbs.

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

What makes ours the best sausage rolls available in America? Buttery, scratch-made pastry—and sausages perfectly seasoned with thyme and sage by an award-winning, local butcher, cooked to a golden brown.

A banger is a nickname that the British and Irish give to sausages. The nickname “bangers” originated during World War II, when rationing was common and meat was scarce. Bangers have two distinct characteristics – they have a much softer texture and are much less salty than their American and continental counterparts.

To prevent soggy sausage rolls, a key tip is to use cold baking trays as they will stop the puff pastry at the bottom of the unbaked sausage rolls from softening before they're cooked.

Bake the sausage rolls in the oven for 25-30 minutes, or until baked through and the meat is no longer pink.

If you can't find sausage that is labeled specifically as “Irish,” I would recommend any bratwurst-type of sausage as a fine substitute.

Are Dennys sausages Irish? ›

Our passion for food dates back to 1820 when our founder Henry Denny set up shop in Co. Waterford in the South of Ireland.

Traditional black pudding, which has been part of the Irish diet for generations, is a blend of meat, oatmeal or barley, herbs and spices and the quintessential fresh blood.

Why add cream to sausage rolls? I asked our foodie experts about Curtis' bakery trick and they confirmed that cream softens the breadcrumbs and stops the meat mixture from drying out, as the breadcrumbs won't suck up moisture from the meat and other ingredients.

You don't make sausage rolls with sausages, you make them with raw sausage meat, the seasoned minced pork mixture that can also be used to make sausages. Preferably with raw sausage meat…

They are usually baked. A common reason for them splitting open is not enough cereal in the sausage mix. It's common to use breadcrumbs or even stale bread soaked in water.

A hot dog can be more accurately classified as a sausage roll rather than a sandwich. The term "hot dog" typically refers to a sausage that is encased in pastry or bread, similar to a sausage roll [4].

In the United States the term "pigs in a blanket" typically refers to hot dogs in croissant dough, but may include Vienna sausages, co*cktail or breakfast/link sausages baked inside biscuit dough or croissant dough.

If, after much searching, you find yourself without bangers (and without the proper equipment to make a batch yourself), then in a pinch substitute any sort of plain, fatty pork sausage. Bratwurst always seems closer to a proper banger than a mild Italian sausage in my mind. But use your own judgment.