Highland Sausage Roll

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
A rustic, savory pastry roll featuring tender venison, pork, and sweet prunes.
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 Highland Sausage Roll is a hearty and elegant dish that combines the richness of venison and pork belly with the subtle sweetness of pitted prunes. The meat is finely minced and seasoned with allspice, thyme, and port, allowing the flavors to meld overnight for a deep, complex taste. Wrapped in flaky puff pastry, it bakes to a golden brown perfection. The addition of whole prunes inside the roll adds a surprising textural contrast and a hint of fruitiness that cuts through the savory meat. Ideal for a festive dinner, a sophisticated lunch, or a weekend treat, this recipe brings a touch of rustic luxury to your table. It is simple to assemble but impressive in appearance and flavor.

Ingredients

Directions

  1. Finely mince the venison and pork belly.
  2. Finely chop the onion.
  3. Combine the minced meats and chopped onion in a bowl.
  4. Season the mixture with freshly ground black pepper, allspice, thyme, or Worcestershire sauce. Do not add salt at this stage.
  5. Pour 3 tablespoons of port wine over the meat mixture and mix well.
  6. Cover the bowl and refrigerate for several hours or overnight to allow the flavors to blend.
  7. Cover the pitted prunes with cold tea and let them soak for several hours.
  8. Drain the soaked prunes.
  9. Season the chilled meat mixture with salt and roll it into a long, fat sausage shape.
  10. Roll out the puff pastry into a rectangle on a lightly floured surface.
  11. Lay the sausage-shaped meat down the center length of the pastry.
  12. Place the drained whole prunes on top of the meat.
  13. Dampen one long edge of the pastry with beaten egg.
  14. Carefully roll the pastry up to enclose the meat and prunes, sealing the edge.
  15. Alternatively, for a decorative plait: Roll pastry into a square, place meat in center, add prunes, cut diagonal strips on either side, and fold strips alternately over the meat.
  16. Seal the ends of the pastry.
  17. Slide the roll onto a damp baking sheet.
  18. Glaze the top of the pastry with beaten egg.
  19. If making a standard roll, decorate with pastry leaves and make one or two small steam slits in the top.
  20. Bake at 425&# 194;°F (220ðC) for 25-30 minutes until the pastry is golden brown and cooked through.

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.

Note

Ensure the meat mixture is well-chilled before rolling to make it easier to handle.

The prunes can be soaked in water if tea is not preferred, but tea adds a nice flavor.

Allow the sausage roll to rest for a few minutes before slicing to prevent it from falling apart.

You can substitute the venison with beef or lamb if desired.

Keywords: venison, pork belly, sausage roll, puff pastry, prunes, port wine, allspice, thyme, savory, baking, dinner, rustic, meat roll, pastry, highland, game meat, festive, onion
Recipe Card powered by WP Delicious