This recipe is perfect for sharing and for get-togethers, as the garland looks great when it’s just out of the oven (and it tastes wonderful).

A good mix of herbs with the pork mince are a lovely match for the tomatoes and spices in Ballymaloe Original Relish. You can also serve with Ballymaloe Original Relish and Ballymaloe Pepper Relish on the side.

Preparation Time: 15min
Cooking Time: 55-60min
Serves: 6-8

1. Preheat the oven to 180°C/Gas Mark 4.
2. Combine all the ingredients for the sausages together and mix well. Fry a little of the mixture on a frying pan to check the seasoning. Adjust if necessary.
3. On a floured work surface, if using homemade puff pastry: roll the pastry out into a big rectangle, a little thicker than a one-pound coin. Roll the sausage mixture into a sausage shape with your hands and lay it lengthwise on one side of the rectangle.
4. Spread Ballymaloe Original Relish over the pastry, leaving the last quarter free for sealing. Roll the sausage and pastry into a tube, pressing the seam together. Join both ends together, forming a circle and pressing to seal tightly.
5. Place on a parchment lined baking sheet. Mix the egg and milk and brush the pastry with the mixture. Using a sharp knife, score through the garland to within 1cm of the inside, at 2.5cm intervals.
6. Bake in the preheated oven for 25min or until puffed, golden and cooked through.