Highland Sausage Roll

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
American-style light and flavorful appetizer that brings home-style flavor to your table
Highland Sausage Roll recipe image
Highland Sausage Roll recipe image
Print Recipe

Highland Sausage Roll

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 768.0

Description

This American appetizer features Venison (trimmed weight) 3 tablespoon Port, Belly of pork (trimmed wt.) Allspice, thyme or Worcester, Pitted prunes 1 lb Ready-made puff pastry, Onion 1 Beaten egg to glaze. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Remains of a pot of tea Mince the meats fairly finely, chop the onion very finely and mix together.
  2. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce.
  3. Pour on the port and
  4. mix well, then
  5. cover and leave for several hours or overnight to
  6. allow the flavours to
  7. blend .
  8. Cover the prunes with cold tea and leave to soak for several hours.
  9. Season the sausagemeat with salt and roll it into a long, fat sausage shape.
  10. Roll the pastry out to a rectangle and lay the "sausage" down the length of it.
  11. Lay the whole drained prunes on top of the meat.
  12. Damp one long edge with beaten egg, roll up carefully and seal.
  13. Alternatively you may like to enclose the sausage in a decorative pastry plait.
  14. In this case,
  15. roll the pastry out to a square, lay the "sausage" down the centre and
  16. place the whole drained prunes on top.
  17. Cut the pastry diagonally into 1/2-inch strips on either side of the meat.
  18. Damp the end of each pastry strip with beaten egg then
  19. fold the strips alternately from each side, over the meat to create a plait effect.
  20. Seal the pastry ends.
  21. Slide the pastry parcel on to a damp baking sheet and glaze the top.
  22. If you have made a sausage
  23. roll , decorate it with pastry leaves and
  24. make one or two steam slits in the top of the pastry.
  25. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so.
  26. Typed for you

Nutrition Facts

Servings 4

Amount Per Serving
Calories 768.0kcal
% Daily Value *
Total Fat 28.8g45%
Saturated Fat 10.0g50%
Cholesterol 325.0mg109%
Sodium 246.5mg11%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 115.8g232%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allspice, american, appetizer, baking, beaten, belly, blending, egg, glaze, highland, onion, pastry, pitted, pork, port, prunes, puff, readymade, roll, sausage
Recipe Card powered by WP Delicious