Homemade sausage rolls are much better than the bought variety.  For convenience, we have evolved this recipe to include commercial beef sausage meat, to which we add an equal quantity of minced game meat.  Personally, I think minced kangaroo meat adds a better flavour, but venison is fine as well.  The addition of the beef sausage meat provides a better texture to the finished rolls than we could achieve with our own mince.  With a bit of experimenting, however, I am sure it would be easy to work out a method for using just the game meat.

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Let the cooked rolls cool a little (you don’t want to burn your mouth) then serve warm and crusty with dipping sauces of your choice.  I like tomato sauce (ketchup for US readers) or a hot chili sauce.

While on the subject of cooking, for bbq and smoking fans, here are some more cooking tools here:

ingredients of sausage roll recipe

adding the egg and sauteed onion and herbs

Adding the egg and sauteed onion and herbs

 

Pipe the mixture onto the puff pastry sheet

Pipe the mixture onto the puff pastry sheet

 

brush with egg wash and sprinkle seeds onto the rolls

Brush with egg wash and sprinkle seeds onto the rolls