Irish Banger Rolls Recipe

Prepare sausage and aromatics

Preheat oven to 400°F (200°C). Using a small skillet over medium heat, melt 1 tbs butter. Add the finely diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Cook sausages

While the onion cooks, prick each sausage a couple of times with a fork to prevent bursting. In a separate skillet over medium heat (no extra fat needed if sausages are fatty), cook the 12 sausages, turning occasionally, until nicely browned and cooked through, about 8–10 minutes depending on size. Internal temperature should reach 160°F (71°C). Remove sausages to a plate and let rest 5 minutes, then blot excess fat with paper towel. If using precooked sausages, simply brown them for 3–4 minutes.

Combine filling

Slice each sausage lengthwise (optional for easier rolling) or leave whole. In a bowl, combine the cooked onions and garlic, chopped parsley (2 tbs), thyme (1 tsp), 1 tsp salt, and 1 tsp black pepper. If sausages were left whole, you can spoon a little of this mixture onto the pastry under the sausage; if sliced, mix into the sausage pieces. Set aside.

Prepare pastry

Lightly flour a clean work surface with the 2 tbs flour. Unfold or roll out each thawed puff pastry sheet to smooth any fold lines (they should be about 12 x 9 inches each). Using a sharp knife or pizza cutter, cut each sheet into 6 equal rectangles (for 12 sausages total). You should have 12 rectangles roughly sized to wrap each sausage.

Egg wash

Whisk together 1 egg and 1 tsp cold water to make an egg wash. Keep nearby for brushing edges and tops.

Assemble rolls

Place a small spoonful of the onion-herb mixture in the center of each pastry rectangle (if you kept sausages whole, place the sausage on top of the mixture). Lay one cooked sausage on each rectangle. Brush one long edge of the pastry with egg wash, then fold the pastry over the sausage to encase it and press to seal. Tuck the ends under or fold them closed. Place seam-side down on a parchment-lined baking sheet about 1 inch apart. Brush the tops with egg wash and, if desired, sprinkle with sesame or poppy seeds.

Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pan halfway through, until pastry is puffed and deep golden brown. Remove from oven and let rest 3–5 minutes before serving so the filling firms slightly and is easier to handle.

Make sauce

While rolls bake, whisk together 3 tbs Dijon mustard, 2 tbs honey, 1 tbs whole grain mustard (optional), 1 tsp lemon juice or apple cider vinegar, a pinch of salt and a pinch of black pepper in a small bowl. Taste and adjust honey or mustard to preferred sweetness/tang. Refrigerate until ready to serve.

Serve the warm Irish Banger Rolls on a platter with the honey mustard in a small bowl for dipping. These can be served whole as handheld appetizers or halved on the bias for bite-sized pieces.