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    Venison sausage rolls.

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    Venison sausage rolls.

    Post  Admin on Sun Jan 07, 2018 5:46 pm


    Makes approx 45 small sausage rolls.


    Ingredients.


    375g (13oz) pork sausage meat

    700g (1lb 9oz) venison mince

    30g (1oz) breadcrumbs or finely ground cream crackers

    30g (1oz) parsley, finely chopped

    1 egg plus 1 egg yolk

    Salt and pepper

    20ml (3⁄4fl oz) milk

    1 kilo puff pastry


    SAUSAGE ROLLS RECIPE METHOD


    Preheat the oven to 190C/ 375F/Gas Mark 5. Mix the sausage meat in a bowl with venison mince, breadcrumbs, parsley and whole egg. Season with salt and pepper. In another small bowl or ramekin mix the milk with the egg yolk.

    Lightly flour your work surface and roll out the pastry till roughly 5mm (1⁄5in) thick. Cut into strips approximately 12cm (41⁄2in) wide and brush with some of the yolk mixture. Working on one strip, make a log shape with the filling down one long side of the pastry. Fold over the pastry and press down the edges with a fork. Trim the edge to neaten if necessary then brush the entire outside with the rest of the yolk mixture. Cut the roll into 5cm (2in) pieces and lightly slash the top of each one.


    Bake for about 20 minutes until cooked in the centre and golden on top.


      Current date/time is Sun Jul 22, 2018 3:43 am