Recipe: Sun-dried tomato, basil & venison sausage rolls

venison sausage roll recipe

Sausage rolls need not be boring! - Credit: Anna Rogers

Anna Rogers of Very Good Venison presents this beautiful, summery venison sausage roll recipe, using sun-dried tomatoes and fresh basil to lighten things up for the warmer months and add incredible flavour.

venison sausage roll recipe

A Mediterranean flavour hit - Credit: Anna Rogers

Sun-dried tomato, basil & venison sausage rolls recipe | Serves 4

Ingredients

  • 500g venison mince
  • 350g pork sausage meat
  • 200g sun-dried tomatoes
  • 30g fresh basil leaves
  • 1 egg
  • 375g ready rolled puff pastry
  • Parmesan

Method

  1. With your hands, thoroughly mix the venison and sausage meat together.
  2. Drain the sun-dried tomatoes. Squeeze and pat the excess oil from them with some kitchen towel, then roughly chop.
  3. Roughly chop your basil too, and add both to the meat, again mixing thoroughly.
  4. Unroll the pastry onto a floured surface. Give it a little going over with a rolling pin.
  5. Use half the mixture to create a long sausage shape along the bottom of the pastry (leave a gap at the edge to seal).
  6. Brush the beaten egg along the gap.
  7. Tease the pastry over, and shape with your hands. Trim (keep your excess pastry) and seal with a fork. 
  8. Cut the long strip into four large sausage rolls, then place them on a lined baking tray.
  9. Repeat with your remaining filling and pastry.
  10. Brush the sausage rolls with more of the beaten egg, score the tops carefully and add a twist of black pepper.
  11. Bake at 180°c for 25 minutes.
  12. Remove your rolls from the oven, and grate Parmesan over each one. Pop them back in the oven for a further five minutes

Serving: I think these are best enjoyed warm or at room temperature. Tasty and easy – a perfect introduction to venison.
 

venison sausage roll recipe

Now, to wrap things up - Credit: Anna Rogers

venison sausage roll recipe

Egg-washed and seasoned, the rolls are ready to hit the oven - Credit: Anna Rogers


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