Wild Boar & Redcurrant Jelly Sausage Rolls

Steps Making Recipes Wild Boar & Redcurrant Jelly Sausage Rolls using 5 ingredients and 4 steps

Wild Boar & Redcurrant Jelly Sausage Rolls -

You can have Wild Boar & Redcurrant Jelly Sausage Rolls using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients make Wild Boar & Redcurrant Jelly Sausage Rolls

1. It's 1 pack pre-made and ready rolled puff pastry.
2. You need 4 Wild Boar Sausages (from the butchers).
3. You need 1 teaspoon sage.
4. Prepare 2 – 3 teaspoons of redcurrant jelly.
5. It's 1 egg, beaten (to glaze).

Wild Boar & Redcurrant Jelly Sausage Rolls instructions

1. Pre-heat your oven to 220°C/425°F/Gas Mark 7. Line a baking sheet with grease proof paper..
2. These are dead easy to make. Squeeze all the wild boar meat out of the skin of the sausages into a bowl – you don’t want the skin. Sprinkle in the sage and mix it into the meat with your hand. Roll the meat into a long sausage shape, long enough so that it will run along the centre of the pastry. Flatten it out slightly and spread the redcurrant jelly along the length of the middle..
3. Place the meat in the centre of the pastry (you should have this ready) and then fold over the pasty into one long roll. You just want one side of the pastry to meet the other, seal the edge with a dab of egg mixture and press down. Fold over the sealed edge about 1 and ½ cms and then press down again. Glaze the whole roll with beaten egg and then carefully cut into 4. Score each roll on top with a knife, being careful not to cut through. This is just for decorative effect..
4. Pop into the oven and bake for 30 minutes. Once baked remove from the oven and transfer to a wire rack for cooling or eat hot if you so prefer. Will keep for 2-3 days in the fridge. Enjoy!.

Wild Boar & Redcurrant Jelly Sausage Rolls - Thank you and good luck