Festive sausage roll garland recipe

Serves 6-8

Ingredients

For the sausage mix:

225g Lean pork, minced

225g Pork fat, minced

1 Clove garlic, crushed

2 tsp thyme, marjoram, basil and rosemary, mixed and chopped

1 egg, beaten

1 ½ cups soft breadcrumbs

Salt and pepper to taste

For the pastry:

350g all butter puff pastry

Ballymaloe Original Relish

1 egg, beaten

A little milk

Method

Preheat the oven to 180°C/Gas Mark 4.

Combine all the ingredients for the sausages together and mix well. Fry a little of the mixture on a frying pan to check the seasoning, adjust if necessary.

On a floured work surface, if using homemade puff pastry: roll the pastry out into a big rectangle, a little thicker than a one-pound coin. Roll the sausage mixture into a sausage shape with your hands and lay it lengthwise on one side of the rectangle.

Spread Ballymaloe Original Relish over the pastry, leaving the last ¼ free for sealing. Roll the sausage and pastry into tube, pressing the seam together. Join both ends together forming a circle, pressing to seal tightly.

Place on a parchment lined baking sheet. Mix the egg and milk and brush the pastry with the mixture. Using a sharp knife, score through the garland to within 1cm of the inside, at 2.5cm intervals.

Bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.