mustardfor serving, optional (spicy brown or Dijon is best)
Thaw the puff pastry, per package directions.
Using a coffee grinder or spice grinder, grind the thyme, marjoram, basil, rosemary, parsley, sage, salt, and pepper into a fine powder.
Combine the breadcrumbs, the ground spices, grated garlic and fennel seeds (optional) into a large mixing bowl. Use a whisk to mix well, ensuring that the garlic is well distributed throughout the breadcrumb mixture.
Add the ground pork to the seasoned breadcrumbs and massage together gently with your fingers. Add in the egg and continue to mix until the meat mixture becomes a little tacky.
Divide the sausage mixture into 6 equal portions (I used my kitchen scale to weigh the portions, but you can eyeball them). Using your hands, roll each portion of the sausage mixture, forming each portion into four 10-inch cylindrical shaped long sausage-shaped logs, approximately ¾ to 1 inch in diameter. Set the sausage aside.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Gently unfold the pastry sheet and place on a lightly floured surface. Cut the pastry sheet into 3 strips at the seams of the fold. Use a rolling pin, roll each strip of the pastry dough into strips 4×10 inch strips.
Place one of the sausage rolls along the top edge of one of the rolled pastry strips. Roll the pastry dough around the meat, so that the dough overlaps by about 1-inch. Brush the dough with egg wash and seal the pastry dough together around the meat. Cut the roll into 3 equal pieces. Brush each with egg wash and cut three diagonal slits across the top. Place the sausage rolls seam side down on the parchment-lined baking sheet leaving 1 to 2 inches between each roll. Repeat the process with the remaining pork mixture and puff pastry.
Place the sausage rolls in the preheated oven and back 20 minutes. After 20 minutes, lower the heat to 350 degrees F and bake until golden brown and the sausage is fully cooked. An instant-read thermometer. It should read 160 degrees F; about 5 to 10 minutes more.
Cool slightly on a wire rack before serving. Serve warm or cold with your favorite mustard.
Less Mess:Rubber gloves make this job a lot less messy! I always keep a box in the kitchen.Lighten Up: Use ground turkey to lighten up this recipe, if desired.Freezer Friendly: Irish Sausage Rolls freeze well, and can be reheated in a toaster oven at a moment’s notice.Recipe adapted from IrishAmericanMom.com
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