Ballymaloe ain’t your regular ketchup! This gourmet Irish ketchup is made with real tomatoes, onions and the perfect blend of seasoning and spices.
Ballymaloe is the perfect accompaniment for your burgers, French fries, hot dogs and sausages. It’s gluten free, has no artificial additives, and is suitable for vegetarians.
For Easter brunch try these delicious Sausage Rolls with Ballymaloe Gourmet Irish Ketchup
For the sausages:
8 oz lean pork, minced
8 oz pork fat, minced
1 1/2 cups soft breadcrumbs
1 egg, beaten
1 clove garlic, crushed
1—2 teaspoons thyme, marjoram, basil and rosemary, mixed and chopped
salt and pepper, to taste
For the pastry:
10 oz puff pastry
1 egg, beaten
A little milk
Ballymaloe Original Sauce
Preheat the oven to 350ºF/180ºC/gas 4.
Combine all the ingredients for the sausages together and mix well. Fry a little of the mixture in a pan to check the seasoning, adjust if necessary.
On a floured work surface, roll the pastry out into a large rectangle, a little thicker than a nickel, and cut lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the center of each rectangle.
Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal.
Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash.
Bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.