Game Sausage Roll
Game Sausage Roll

Ingredients

Method

  • 200g minced pork belly
  • 300g minced mixed game
  • 2 eggs
  • 1 egg yolk, beaten
  • Handful of fresh thyme leaves
  • 50g chopped nuts
  • Pinch of allspice
  • 1 x 500g pack of puff pastry
  • Plain flour for dusting
  • Salt and pepper
  • Preheat the oven to 180C. In a large bowl, mix together the meat, eggs (not the extra egg yolk), herbs, allspice, nuts, and salt and pepper until well combined.
  • Roll out the pastry on a floured surface to make a 30cm x 20cm rectangle. Make a large sausage from the meat mixture, and lay to one side of the middle of the pastry. Roll the pastry around the sausage, and seal the edges, crimping with a fork. Brush the top of the sausage roll with beaten egg yolk, and cook in the oven for 20 minutes (or until the pastry is puffy and golden). Serve with greens.
30 mins
2 serving
This recipe pairs perfectly with the Brand & Sons 'Bakers Run' Cabernet Sauvignon 2016 from Coonawarra, Australia.

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