Sausage rolls - Wild boar and fennel, and venison with Cumberland...
Thursday (5 June) is National Sausage Roll Day, and so in honour of this fine staple of British cuisine, I whipped up the following two recipes for sausage rolls with a gamey twist.
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Cooking tools:
- Rolling pin
- Oven
- Stove
- Saucepan
- Mixing bowl
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Pastry brush
- Fork
Ingredients
- One sheet ready made puff pastry
- One egg
- A splash of milk
- 1 supermarket packet of fresh thyme
- Salt
- Black pepper
- Three wild boar sausages
- One bulb of fennel
- Half an onion
- 1 large clove of garlic
- 1 tbsp fennel seeds
- Zest of half a lemon
- Olive oil
- Three venison sausages
- One onion
- 30g butter
- 250ml ruby port
- 1 tbsp redcurrant jelly
- Zest and juice of 1 orange
- Mustard (Dijon preferable, but Colman's will work too)
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