https://www.offalyexpress.ie/section/1236/advertise-with-us
Bringing you live local breaking news, sport, politics, weather & more in Offaly and County Offaly
All the latest breaking local news from Offaly and County Offaly
Keep up to date with the latest sports news
Full coverage of the annual national ploughing championships
Read all the latest Irish news and updates from around Ireland
Keep up to date with the latest news from life in Offaly - Offaly Live Offaly Express Offaly News Midland Tribune Tullamore Tribune
Enjoy our award winning photos and picture galleries and down memory lane taken in Offaly and County Offaly Midland Tribune Tullamore Tribune Offaly Express
Read about the latest properties available in Offaly and County Offaly
Enjoy our latest and up to date motoring review and news in Offaly and County Offaly
Offaly and County Offaly Met Eireann Weather Forecast
Recent death notices and obituaries from Offaly and County Offaly
Please allow ads as they help fund our trusted local news content.
Kindly add us to your ad blocker whitelist.
If you want further access to Ireland's best local journalism, consider contributing and/or subscribing to our free daily Newsletter .
Support our mission and join our community now.
“It’s all about getting as much extra flavour as possible into the sausage meat with cheddar, caramelised onion chutney and fresh thyme,” says Tom Kerridge, who suggests a dollop of brown sauce on the side.
500g pork sausages, outer skins removed 2tsp thyme leaves 3tbsp caramelised onion chutney 130g cheddar, grated 320g pack ready-rolled all-butter puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground black pepper
1. Put the sausage meat into a bowl with the thyme, chutney and 100 grams of the grated cheese. Season the mixture with salt and pepper and mix well.
2. Unroll the puff pastry and lay it out flat on your work surface. Cut it in half, to give two 23×18 centimetre rectangles. Divide the sausage mixture in half and roll each portion into an even sausage shape, 23 centimetres long. Place a sausage filling roll down the middle of each pastry rectangle and press it down lightly.
3. Brush the pastry on either side of the sausage filling with beaten egg. Now lift the pastry from the right side over the filling and then lift the left side over that. Flip the long sausage roll over so that the folded side is now on the bottom. Place this on a tray lined with baking paper and repeat with the other sausage filling and pastry.
4. Put both sausage rolls in the freezer to firm up for at least 30 minutes. Preheat the oven to 200°C/Fan 180°C/Gas 6.
5. When the rolls are semi-frozen, cut each into three even-sized lengths. Brush the undersides with beaten egg, then turn them top side up. Brush with beaten egg and sprinkle with the remaining cheese. (You can make them ahead to this point and keep them in the fridge, ready to cook.)
6. Place the sausage rolls on a lined baking tray and bake on a high shelf in the oven for 25 minutes. The pastry should be deep golden brown and the filling cooked through and piping hot. Let them cool down for a few minutes before tucking in.
Michelin-star chef Tom Kerridge is here to make your lunch, tea and weekends taste like you want them to, even if you don't have much time or headspace.
Read more: https://t.co/424qynfsCM pic.twitter.com/gg30uwdHn8
Real Life Recipes by Tom Kerridge is published by Bloomsbury Absolute, priced £26. Photography by Cristian Barnett. Available now.
To continue reading this article for FREE, please kindly register and/or log in.
Registration is absolutely 100% FREE and will help us personalise your experience on our sites. You can also sign up to our carefully curated newsletter(s) to keep up to date with your latest local news!
This repossessed family home in Tullamore is being auctioned on Friday morning, September 16
Revenue is responsible for collection taxes that help pay for public services
This house in Tullamore was auctioned this morning
End of an era as popular pub in Offaly closes its doors for the last time
Who are the guests on the Late Late Show tonight
BIG PICTURE GALLERY: Incredible turnout for Tullamore Half Marathon
The biggest ever Cannonball Road Trip returned to The Brehon, Killarney
Moate Business College - Let today be the start of something new!
Let EZ Living Furniture give you a restful sleep
European Commission President Ursula von der Leyen delivers the annual State of the European Union Speech on 14 September
Thinking about returning to learning? AONTAS, Ireland’s Adult Learning Organisation, are here to help
Wison's Hospital School cordially invites you to their Open Days
Wison's Hospital School cordially invites you to their Open Days
Pictured are James Patrice & Fron, RTE Presenter & Great Pink Run Ambassadors, Aisling Hurley, CEO Breast Cancer Ireland Kamal Ibrahim, Presenter and Great Pink Run Ambassador Shane Byrne, Breast Can
Smart Villages Rural Development LEADER Training – Expression of Interest now open!
St Cillian's beat St Rynagh's to reach the final
A group attending a biodiversity event in Lorrha recently.
The St Sinchill's team which beat Kinnitty.
Brendan Dooley with daughter Lisa receiving the coveted Green Small Organisation of the Year Award earlier this year.
Ger Crow e and Edwin Finnerty
Subscribe or register today to discover more from DonegalLive.ie
Buy the e-paper of the Donegal Democrat, Donegal People's Press, Donegal Post and Inish Times here for instant access to Donegal's premier news titles.
Keep up with the latest news from Donegal with our daily newsletter featuring the most important stories of the day delivered to your inbox every evening at 5pm.
This publication supports the work of the Press Council of Ireland and Office of the Press Ombudsman, and our staff operate within the Code of Practice of the Press Council. You can obtain a copy of the Code, or contact the Council, at www.presscouncil.ie, Lo-call 1800 208 080 or email: info@presscouncil.ie.