Venison sausage rolls

Venison sausage rolls

Constable Burton

1kg pork sausage meat
1kg venison, minced
Mixed herbs
Puff pastry
2 eggs
Fennel seeds

Leyburn, North Yorkshire
Head Chef: Tristan Prudden

Serves 8

Start by making the sausage meat filling. Mix the pork and venison together thoroughly. Season with salt, pepper and mixed herbs, it’s down to personal taste how much you add. Once mixed thoroughly put to one side and prepare the pastry.

Roll the puff pastry out to 5mm thick. Using damp hands shape some of the sausage meat into a long even sausage and place on the puff pastry. You should leave a gap at each end to seal. Beat and brush the egg all over the meat. Tightly roll the pastry around the meat and cut off, allowing an overlap on the bottom to seal.

Once sealed place on a lined baking tray, brush all over with beaten egg, and sprinkle with the fennel seeds. Preheat the oven to 200˚C. You can either keep the sausage roll as a whole, or divide into slices of whatever size you prefer. Cook for 15-20 minutes, until the pastry is golden and crispy and the meat filling piping hot inside.