Anna Rogers of Very Good Venison presents this tempting, simple venison sausage roll recipe

Ingredients

  • 350g venison mince
  • 350g sausage meat
  • Bunch of fresh sage (about 30 leaves)
  • 1 heaped tbsp cranberry sauce
  • 375g ready rolled puff pastry
  • 1 egg beaten
  • Nigella seeds

Method

1. Get yourself some “pre-seasoned” pork sausage meat from your butcher or supermarket. Being pre-seasoned gives you a head start.

2. Put both the pork and venison into a large bowl. Add the cranberry sauce and finely chopped sage.

3. It’s time to roll your sleeves up and get squishing!

4. Keep squishing the meat mix until everything is fully combined.

5. Now unroll the pastry onto a floured surface.

6. Next take your mince mixture and create a sausage shape down the long side of your pastry, leaving a gap at the edge for sealing.

7. Brush the beaten egg down the long side and carefully lift over the pastry.

8. Press gently and seal the edge by pressing down with a fork.

9. Trim the pastry and repeat.

10. Now cut each length into approximately four.

11. You will need two baking trays lined with non stick baking paper.

12. Gently lay out the sausage rolls, giving them enough space so that the pastry can expand a little in the oven.

13. Brush each sausage roll with beaten egg, and decorate with a sprinkling of Nigella seeds.

14. Bake at 180°C for 30 minutes.

15. Makes 7-8 large sausage rolls, which, when cooked, can be cut into mini ones. Have a taste test when out of the oven and add a twist of salt & pepper if needed. Oh, and prepare to loosen your jeans as they are addictive