Tag Archives: o’flynn’s sausages

Homemade Sausage Rolls

Delicious Homemade Sausage Rolls
Delicious Homemade Sausage Rolls
Sausage Rolls
Sausage Rolls
Homemade Sausage Rolls
Homemade Sausage Rolls
Go Make These Sausage Rolls Immediately!!
Go Make These Sausage Rolls Immediately!!

A recent blog post got all of my colleagues and I in a bit of a state. Niall of Lovin’ Dublin put up a recipe for homemade sausage rolls. Within our team at work, we have a bit of a penchant for posh sausage rolls, and had such cravings for sausage rolls after reading it, that many of us did go out and buy some posh sausage rolls at the local deli to satisfy our cravings. To be honest, the whole ordeal left me in a bit of a dither. I had never thought of making homemade sausage rolls before. Could it really be as easy as Niall’s blog implied? Would mine be nice enough to warrant making them from scratch? Well after a few weeks of dreaming of these aforementioned sausage rolls, I decided to make a batch of my own. And oh my god, they were mighty.

I had a bit of an unfair advantage after taking a trip to The English Market before making them, and stocking up on beautiful O’Flynn’s Gourmet Sausages, which are just heavenly. Their stall has such an amazing collection of high pork content gourmet sausages, but in the end I went for their spicy Italian sausages. I had invited a few guests over for the sausage roll eating extravaganza, one of whom is a bit of an aficionado of all things spicy and sausagey. He seemed to love them, so that was a good sign. One of my aforementioned colleagues also gave them the nod of approval. In fact they were so good, that I was only give 90 seconds to take some hasty pictures before they were all gobbled down, crumbs and all.

These are just something you have to make, they are so tasty. You can mix in or out whatever spices you like. They were really good with country relish. I think raisins soaked in a little juice would be a nice addition (if you left out the basil and chilli). These would also be fantastic to make over Christmas if you have guests coming, just make them smaller and thinner to feed many mouths as little canapés.

Skinning My Beautiful O'Flynn's Gourmet Sausages
Skinning My Beautiful O’Flynn’s Gourmet Sausages
Sausage Meat Mix
Sausage Meat Mix


6 jumbo gourmet sausages (about 80% pork content – I used Italian spicy sausages from O’Flynns Gourmet Sausages in Cork… Sure doesn’t all the best food come from there?!)

1 yellow onion diced

2 cloves garlic finely chopped

1 handful basil chopped

Zest of 1 lemon

1/2 deseeded chilli (optional)

1 tsp fennel seeds crushed into a powder

Salt & Pepper

1 sheet puff pastry defrosted

1 handful flour (for rolling out pastry)

1 beaten egg

Mixed seeds (optional)

  1. Sweat down your chopped onion, garlic and chilli (if using chilli) in a frying pan on a medium – low heat in a little oil. You don’t want these to go golden or crispy, just nice and soft. When cooled, set aside in a bowl until cool. When cool, add the lemon zest, basil, fennel and a few cracks of black pepper and a pinch of salt.
  2. Remove the skins from your sausages and pop into the bowl with the onions etc, break the sausages up with the back of a wooden spoon and stir all the mixture together.
  3. Roll out the defrosted piece of pastry on a little flour into two rectangles, to only about the thickness of a coin. Take one of your rectangles of pastry pread your sausage meat along the length of one of the long edges of the pastry. The roll up the pastry tightly, and brush a little bit of beaten egg along the very last bit of pasty to seal it together. Do the same with the other rectangle of pastry. Cut the pastry into little sausage rolls of whatever size you like, seam side down.
  4. Place the rolls on a lightly oiled baking tray and wash the tops of the sausage rolls with a little beaten egg, and sprinkle with the seeds if you are using them.
  5. Pop into an oven preheated to 180C for 25 to 30 minutes, until golden and crispy. Best served with some  tomato country relish.
Mix These Beauties With The Other Ingredients
Mix These Beauties With The Other Ingredients
Start Rolling Your Meat Tightly Into The Pastry
Start Rolling Your Meat Tightly Into The Pastry
Slice Into Rolls
Slice Into Rolls
Bake Sausage Rolls for 25 to 30 minutes
Bake Sausage Rolls for 25 to 30 minutes
My Homemade Sausage Rolls - The Finished Product
My Homemade Sausage Rolls – The Finished Product

Grandad’s Dropscones (Pancakes)

Grandad's Dropscones
Grandad’s Dropscones

My granddad made what we called dropscones every Sunday when we would visit his house. All my cousins, siblings, aunts, uncles, parents and I used to tuck into these delights with jam as he furiously created dropscone after dropscone to keep up with the demand! Dropscones are essentially thick, firm pancakes and although he never used recipes or measured anything (he was hardcore like that), these are as close to them as we will get.

 I love these for brunch with the addition of blueberries. Sometimes I put the blueberries in the batter itself, but today we made a blueberry sauce instead. If blueberries aren’t your thing, feel free to use other berries instead. I randomly like to have a sausage or rasher with some relish on the side too at the weekends, but obviously you can eat them whatever way you want! For the best sausages, it has to be O’Flynn’s Gourmet Sausages in the English Market! We had these for a family brunch down in Schull and it set us up well for a day out at the Mizen Head, the most southerly tip of Ireland.

Ingredients (to make about 8 small dropscones- serves two):

 1 egg

1 cup milk

1 ½ cup flour (maybe more)

knob of melted butter

tbsp. sugar

pinch salt


For sauce:

About 150g-200g  blueberries

Knob of butter

200ml maple syrup


Thick, Custardy Batter
Thick, Custardy Batter
Blueberry Sauce
When the sauce bubbles, give the berries a smoosh and it’s ready!
O'Flynns are definitely the way to go!
O’Flynns are definitely the way to go!
When the pancakes start to bubble, its time to flip them over!
Et Voila!
Et Voila!
  1. Mix together egg and milk in a large bowl. Add in melted butter, sugar and pinch of salt.
  2. Sieve in flour (about 1 ½ cups) until you reach a custardy consistency. Don’t worry too much about measurements on this; you’re just trying to reach a thick batter.
  3. Fry a ladle of batter in a little melted butter, when bubbles start to appear on the top of the pancake you can flip them over. Store in an oven heated to 100C to keep warm as you cook the others dropscones.
  4. To make sauce simply melt a knob of butter in a small saucepan on a medium-high heat, add in a handful or two of blueberries. When the blueberries start to bubble and ooze purple juice add in about 200ml maple syrup and let it bubble away for a few minutes. Transfer to jug.
  5. If I am going seriously all out for breakfast I like to fry a sausage from O’Flynns Gourmet Sausages in the English market to have on the side and serve with relish (Ballymaloe and do the best relishes).

 Mizen Head

Mizen Head, West Cork