Highland Sausage Roll
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 pa...
Ingredients
- 10ozvenison (trimmed weight)
- 6ozbelly of pork (trimmed wt.)
- 2ozpitted prunes
- 1sm onion
Directions
- 1
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, th
- 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 mix well, then cover and leave for several hours or overnight to allow the flavours to blend
- 4
Cover the prunes with cold tea and leave to soak for several hours
- 5
Season the sausagemeat with salt and roll it into a long, fat sausage shape
- 6
Roll the pastry out to a rectangle and lay the "sausage" down the length of it
- 7
Lay the whole drained prunes on top of the meat
- 8
Damp one long edge with beaten egg, roll up carefully and seal