When You Can’t Go To the Pub, Bring the Pub To You

I think most of the world is shut down at the moment due to this coronavirus mess, and no one is allowed to go out for anything “non-essential”.  Being a social butterfly, this is killing me.  I am going stir crazy.  That being said, going out for dinner, unless it is to go or for all my British and Australian friends and rellies, take-away, is just not happening right now.  So ….. Since we can not go out, I made some “pub food” at home.   I made some sausage rolls and served them with some leftover potato salad and green beans.  Typical pub food without the pub,  served in the comfort of our own home, safe and socially distanced from the world outside.


Pub-Style Sausage Rolls


8 oz ground pork

1/4 cup onion, chopped fine or 2 TBSP dried onions – I used dried onions

1 tsp salt

2 tsp garlic

1 tsp each dried oregano, dried thyme, dried basil, dried marjoram

1 tsp pepper

1/2 tsp cayenne pepper

1 egg, lightly beaten

basic go-to dough


Basic Go-To Dough

1 1/2 cups flour

6 TBSP cold butter, cubed

dash salt

1 egg

5-6 TBSP heavy whipping cream


In a food processor, pulse the flour, butter and salt together until it resembles crumbly sand.  Then add the egg and the cream and continue to mix together until it forms a ball.  Wrap the dough ball in plastic wrap and refrigerate for at least 1/2 hour before working with it.  When you are ready to work with he dough, lightly flour your work surface, divide the dough into equal quarters and roll the dough to about 1/4 in in thickness.


Preheat the oven to 400* F or 200*C.

Line a baking sheet with parchment paper.

For the sausage, mix all the ingredients together well .  I find mixing everything by hand works best.


Divide the sausage into 4 equal parts and shape into log rolls that fit the size of the dough.


Carefully roll the dough around the sausage, burrito style, folding in the edges as you go.  Pinch the ends together then dip your finger in water and gently “glue” the seams together, forming a tight seal.  Place the seal side down on the baking sheet.  Make an egg wash ans generously coat the entire sausage roll with egg wash.


Bake for about 30 minutes or until the sausage rolls are golden brown.


Now pour yourself your libation of choice and enjoy an imagine you are sitting in your favorite Irish pub.  If you like, you can serve this with a little honey mustard or some Dijon mustard on the side.  You have now brought the pub into the comforts of your own home.  Slainte!  This sausage roll is light and flaky and just melts in your mouth.







Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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