Ingredients for Wild boar sausage rolls with truffle oil and christmas slaw
- Sausage roll filling
- 1 medium onion finely minced
- 1 tsp garlic paste
- 200 g wild boar mince
- 200 g sausage meat
- 2 tbsp fresh parsley
- pinch ground ginger
- Pinch nutmeg
- finely diced apricots
- pinch salt and white pepper
- 2 large free range egg beaten (1 for egg wash)
- 50 g breadcrumbs
- 1 sheet all butter puff pastry
- 1 tsp truffle oil
-
Christmas slaw
1 red cabbage sliced
2 pears diced
squeeze of fresh lemon juice
salt and black pepper to taste
chutney of your choice
Cooking Instructions for making Wild boar sausage rolls with truffle oil and christmas slaw
Preheat the oven to 200c
Gently fry the onion until soft.
Place the minced boar and sausage meat into a large bowl.
Add the parsley, ginger, nutmeg, apricots and truffle oil.
Season with salt and pepper.
Add the onion mixture to the bowl along with the egg and the breadcrumbs. Mix well together to create your filling.
Lay out the ready rolled pastry on a floured surface.
Place the filling onto the pastry and make a sausage shape off-centre just off centre.
Brush the edges of the pastry with the egg wash.
Fold the pastry over to create the sausage roll.
Then with a sharp knife slash the top of the sausage roll to create lines in the pastry.
Finish with some more of the egg wash and sprinkle over some black pepper, I like to add a sprinkle of crushed sea salt, for extra crunch, but the choice is totally yours.
Place on a sheet of baking paper and put in the oven for 10 minutes at 200c then turn the oven down to 160c and cook for a further 20-25 minutes until golden and thoroughly cooked.
For the Christmas slaw just add all of the ingredients and mix well, then season to taste.
Put a spoonful of the Christmas slaw onto a plate and serve with slices of the Wild boar and truffle sausage roll and a chutney of your choice.
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