Highland Sausage Rolls

Name: Highland Sausage Rolls
Prep time: 8 h
Cook time: 30 min
Total time: 8 h 30 min
Yield: 6-16 serving(s)
Ingredients: 10 ounces venison (trimmed weight); 6 ounces pork belly (trimmed weight); 2 ounces pitted prunes; 1 small onion; tea (the remains of a pot of tea); 3 tablespoons port wine; allspice, thyme,and/or worcester sauce,to taste; 1 lb premade puff pastry; 1 egg, beaten,to glaze

Submitted by Guabi Guabi

"One of my husband's pals is a great hunter and occasionally fills our freezer with venison. The first thing I do is make lots and lots of sausage rolls. Properly wrapped, they will last frozen for months. I make them in different sizes, so that they can be served as finger-food hors d'oeuvres as well as a main dish with chips and a nice vegetable."

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Ready In:: 8hrs 30mins
Ingredients:: 9
Serves:: 6-16

ingredients

10 ounces venison (trimmed weight)
6 ounces pork belly (trimmed weight)
2 ounces pitted prunes
1 small onion
tea (the remains of a pot of tea)
3 tablespoons port wine
allspice, thyme,and/or worcester sauce,to taste
1 lb premade puff pastry
1 egg, beaten,to glaze

directions

Mince the meats finely (if the butcher has not already done so), chop the onion very finely and mix together.
Season with a good grinding of pepper- but no salt- and some allspice, thyme and/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 your sausagemeat mixture with salt and/or sage and roll it into a long, fat “link” 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.
Dampen one long edge of the pastry 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 ½-inch strips on either side of the meat.
Dampen 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 425F/220C/gas mark 4 for a further 25 minutes or so.

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RECIPE SUBMITTED BY

Guabi Guabi

Lanark

Guabi, Guabi: a South African folk song tremendously popular with folkies in the 60s and 70s, thanks to the recordings of Jack Elliott, Jim Kweskin, and Arlo Guthrie. It's a Zulu children's song with a wonderful melody and addictive guitar fingerpicking, and was taken from the singing and playing of guitarist George Sibanda. It can be found on an album put out by Decca called Guitars of Africa. The song is about someone who teases his girlfriend by holding something behind his back and saying, "Guess what I've got." It's an interesting mix of Zulu and French expressions, and this English transliteration and translation is from Andrew Tracy of the African Music Society: "Guabi, Guabi, guzwangle notamb yami, (Hear, Guabi, Guabi, I have a girlfriend) Ihlale nkamben', shu'ngyamtanda (She lives at Nkamben, sure I love her) Ngizamtenge la mabanzi, iziwichi le banana." (I will buy her buns, sweets, and bananas.) In 1978, at Wolf Trap (in Vienna, Virginia). Arlo Guthrie recorded the song with the following lyrics: Guabi Guabi kuzwan le toum diome Ize les gambi shooey entana Guabi Guabi kuzwan le toum diome Ize les gambi shooey entana Ni izome tingy la ma bonza Ize widgy le ba na na Ni izome tingy la ma bonza Ize widgy le ba na na @@@@@@@@@@@@@@@ I just found out about Recipezaar. A friend recommended it because I have trouble finding decent recipes that meet my dietary restrictions. I am diabetic and have a heart condition, so my diet has to be low sugar, low sodium (I have a limit of 2 grams sodium per day), low fat, and low in liquid content since my liquid intake is restricted to 2 litres per day. Sorry I don't have many good recipes to share, but that's why I am here - in hopes of finding some to expand my menus.

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