Recipe#6368

Title: HIGHLAND SAUSAGE ROLL

  Source: Philippa Davenport in "Country Living"
  (British), November 1988.

  10       oz           Venison (trimmed weight)
   6       oz           Belly of pork (trimmed wt.)
   2       oz           Pitted prunes
   1       sm           Onion
                        Remains of a pot of tea
   3       tb           Port
                        Allspice, thyme or Worcester
   1       lb           Ready-made puff pastry
                        Beaten egg to glaze
  Mince the meats fairly finely, chop the onion very
  finely and mix together. Season with a good grinding
  of pepper - but no salt - and some allspice, thyme or
  a few shakes of Worcester sauce. Pour on the port and
  mix well, then cover and leave for several hours or
  overnight to allow the flavours to blend.  Cover the
  prunes with cold tea and leave to soak for several
  hours.
  
  Season the sausagemeat with salt and roll it into a
  long, fat sausage shape.  Roll the pastry out to a
  rectangle and lay the "sausage" down the length of it.
  Lay the whole drained prunes on top of the meat. Damp
  one long edge with beaten egg, roll up carefully and
  seal. Alternatively you may like to enclose the
  sausage in a decorative pastry plait. In this case,
  roll the pastry out to a square, lay the "sausage"
  down the centre and place the whole drained prunes on
  top. Cut the pastry diagonally into 1/2-inch strips on
  either side of the meat. Damp the end of each pastry
  strip with beaten egg then fold the strips alternately
  from each side, over the meat to create a plait
  effect. Seal the pastry ends.
  
  Slide the pastry parcel on to a damp baking sheet and
  glaze the top. If you have made a sausage roll,
  decorate it with pastry leaves and make one or two
  steam slits in the top of the pastry. Bake at 425 F
  (220 C) gas mark 4 for a further 25 minutes or so.