Highland sausage roll
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Highland sausage roll
  Sausage    Appetizers    Rolls  
Last updated 6/12/2012 12:45:09 AM. Recipe ID 4836. Report a problem with this recipe.
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      Title: Highland sausage roll
 Categories: Meats, Main dish, Appetizers
      Yield: 4 Servings
     10 oz Venison (trimmed weight)
      6 oz Belly of pork (trimmed wt.)
      2 oz Pitted prunes
      1 sm Onion
           Remains of a pot of tea
      3 tb Port
           Allspice, thyme or Worcester
      1 lb Ready-made puff pastry
      1    Beaten egg to glaze
  Mince the meats fairly finely, chop the onion very finely and mix
  together. Season with a good grinding of pepper - but no salt - and
  some allspice, thyme or a few shakes of Worcester sauce.  Pour on the
  port and mix well, then cover and leave for several hours or
  overnight to allow the flavours to blend.  Cover the prunes with cold
  tea and leave to soak for several hours.
  Season the sausagemeat with salt and roll it into a long, fat sausage
  shape.  Roll the pastry out to a rectangle and lay the "sausage" down
  the length of it.  Lay the whole drained prunes on top of the meat.
  Damp one long edge with beaten egg, roll up carefully and seal.
  Alternatively you may like to enclose the sausage in a decorative
  pastry plait.  In this case, roll the pastry out to a square, lay the
  "sausage" down the centre and place the whole drained prunes on top.
  Cut the pastry diagonally into 1/2-inch strips on either side of the
  meat.  Damp the end of each pastry strip with beaten egg then fold
  the strips alternately from each side, over the meat to create a
  plait effect.  Seal the pastry ends.
  Slide the pastry parcel on to a damp baking sheet and glaze the top.
  If you have made a sausage roll, decorate it with pastry leaves and
  make one or two steam slits in the top of the pastry.  Bake at 425 F
  (220 C) gas mark 4 for a further 25 minutes or so.

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Recipe ID 4836 (Apr 03, 2005)

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