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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 190°C/ 375°F/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.
