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Grouse Sausage Rolls

Homemade sausage rolls with a twist - by Barbara Northwood
  • 02 Apr 2019
Grouse Sausage Rolls
Prep: 50 Minutes - Cook: 30 Minutes - MORE EFFORT - Serves 8
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I don’t know anyone who doesn’t enjoy a sausage roll. Adding grouse to the filling is a really easy way to make it even better. These can be assembled up to one day before baking, but if you make them ahead don’t brush the surface with the egg wash until just before they go in the oven.

Ingredients

200g young grouse breasts, skinned and finely chopped

200g good quality sausage meat

vegetable oil, for frying

30g wild mushrooms, such as girolles, ceps or oysters, trimmed and wiped

50g Parma ham, finely chopped

2 tbsp finely chopped shallots

2 tbsp finely chopped cooked chestnuts

1 tbsp peeled and finely diced quince or apple

1 tsp thyme leaves

400g puff pastry

plain flour, for dusting and rolling

1 egg yolk, beaten

watercress sprigs or 1 green apple, to serve

Method

  1. Mix the grouse and sausage meat together in a bowl, then set aside.

  2. Heat a well-seasoned sauté pan over a medium-high heat, then add a splash of oil. Once it is hot, add the mushrooms with a pinch of salt and sauté until they are tender and have absorbed the liquid they give off. Tip them out of the pan and finely chop carefully. When they are cool, add to the bowl with the meat.

  3. Heat a little more oil in the same pan over a high heat. Add the Parma ham and sauté for 1 min, then add the shallots, chestnuts, quince and thyme, and season. Sauté everything together, then set aside to cool. 

  4. Once the ingredients have cooled, add them to the meats and mix well by hand. Fry a small amount in a well-seasoned pan to taste, and adjust the seasoning if necessary.

  5. Roll out the puff pastry on a lightly floured work surface with a lightly floured rolling pin into a 40 x 30cm rectangle, then transfer it to a floured baking sheet that will fit in your fridge. Lightly flour your hands, then shape the sausage meat mixture into a long, even roll and place it along one long side of the pastry, about 1cm Recipe adapted from Tom Kitchin’s Meat & Game, £26, Absolute Press, out 10 August. Text © Tom Kitchin, 2017. Photography © Marc Millar, 2017 from the edge. Brush the edges with egg, then gently lift the remaining pastry over the sausage roll and press the edges together, using a floured fork to seal. Chill for at least 20 mins before baking.

  6. Meanwhile, heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment. Brush the long roll with the egg wash, then cut into eight equal portions. Transfer to the baking sheet and bake for 30 mins or until golden brown. Serve hot or at room temperature, with watercress or apple, if you like.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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