Game Sausage Roll with Wild Mushrooms and Pickled Walnuts

Hearty game and pork sausage rolls served with a creamy mushroom purée, pickled walnuts, and fresh dandelion leaves.

Pork Appetiser Christmas Game Pastry Sausage Roll

Estimated Nutrition

Calories

2105.3

kcal / serving

4210.6 kcal total

Carbs

79.4g

per serving

158.8 g total

Fat

169.2g

per serving

338.4 g total

Protein

71.1g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Puff Pastry

one packet

Flour

plain for dusting

CondimentsSauces

tsp

Dijon Mustard

Dairy

piece

Eggs

free-range

piece

Egg Yolk

beaten for egg wash

tbsp

Butter

Double Cream

Meat

200

Pork Belly

minced

300

Mixed Game

minced mixed game such as venison, pheasant and mallard

NutsSeeds

handful

Thyme

fresh leaves

Chestnuts

cooked and finely chopped

pinch

Allspice

Salt

to taste

Black Pepper

freshly ground to taste

piece

Pickled Walnuts

drained and chopped

Vegetables

100

Wild Mushrooms

piece

Dandelion Leaves

Method

Preheat the oven to 180°C.

Mix minced pork, game, eggs, thyme, chestnuts, and allspice in a bowl and season.

Roll the puff pastry on a floured surface to a 30x20cm rectangle.

Shape the meat mixture into a log, place on the pastry, roll to enclose, and seal the edges with a fork.

Brush with egg yolk and bake for 15-20 minutes until golden-brown.

Heat butter in a pan and fry mushrooms for 5 minutes until the moisture evaporates.

Add the double cream to the mushrooms and bring to a boil.

Blend the mushroom mixture into a coarse purée and pulse in the mustard.

Slice the sausage roll and serve with the mushroom garnish, pickled walnuts, and dandelion leaves.