Game Sausage Rolls

Game Sausage Rolls

Game Sausage Rolls

Simple Gourmet Game Sausage Rolls, by Rob Green

Preheat the oven to 180°C/160°C fan/350°F/Gas 4.

Put the sausage meat into a bowl with the chopped game, mace, thyme, juniper and pepper. Mix well with your hands.

Sprinkle a clean work surface with some plain flour. Roll out the pastry to about 40cm x 25cm (you may not have to do that if you buy one that’s already rolled).

Work the sausage meat into an even roll and put on the long side of the pastry. Brush the exposed pastry with egg, then roll over the sausage until the pastry overlaps.  Cut off any excess, but do give yourself enough to crimp the sides together with a fork. Brush the top of the large sausage roll with egg and then sprinkle with the sesame seeds.  Cut with a sharp knife into 4-6 even pieces.  Put them onto a non-stick baking sheet and cook 30 to 40 minutes, until risen, puffed and golden brown.  Remove from the oven and allow to cool slightly before serving.

The Eat Game Awards aim to celebrate the best of wild British produce by recognizing great culinary achievements and other contributions to the cooking and eating of game.  They offer those less familiar with game the chance to get a better understanding of how to cook it and the confidence to include it in their regular culinary repertoires.

Learn more about the Eat Game Awards here.

Ingredients

Serves 4-6

300g pork sausage meat
300g leftover raw mixed game meat, finely chopped (by hand or in a food processor)
½ tsp ground mace
1 tsp dried thyme
½ tsp juniper berries, crushed in a pestle & mortar
¼ tsp ground black pepper
320g puff pastry (link here)
2 free-range egg yolks, beaten
2 tbsp sesame seeds
Plain flour for dusting