Savory Parcel: Sausage Roll
Sausage Rolls are a English Tradition and this is my wild game take on it!
Savory Parcel: Sausage Roll
1 pound of ground meat, elk, venison, moose, antelope or bear all work
8 oz of mushrooms, I like portabellas
1/2 onion, chopped
1 Tbs fresh thyme
5 garlic cloves
1/4 tsp of Salt and pepper
One package of puff pastry or make your own ruff puff, recipe is at the end
one egg
Pre-heat the oven to 400 degrees.
Place the mushrooms and onion in a food processor and pulse until combined. Add thyme, garlic, salt and pepper and pulse again. Add the meat and pulse until combined but be careful not to over work the meat.
Roll out puff pastry and place meat mixture in the center making a loaf. cut equal strips on either side of the meat. fold the two ends over and then braid the remaining. Make an egg wash and brush over the entire pastry. Place in the oven and bake until golden brown and the meat registers 155 degrees in the center, about 45 min. Let rest then slice and serve with brown gravy if you like.
Ruff Puff Pastry
600 grams of Flour
100 grams of unsalted butter
200 grams of unsalted grated butter
pinch of salt
Mix together with your hands the flour and the 100 grams of butter with enough cold water to bring together. Add the grated butter and fold together. place in plastic wrap and let rest in the refrigerator for an hour. Take out and roll then fold into 1/3’s. wrap in plastic again and let rest 1 more hour repeat 2 more.
