Venison Sausage Rolls

1. Start by preheating the

oven to 180ºC/350ºF/gas 4. Then in a pan heat the oil and cook the onions until they are soft and goldeny. Once cooked, add the sage leaves, cook for a few minutes more then remove from heat to cool.

2. Take the sausages

and remove the meat from the skins into a bowl along with the onion, sage, nutmeg, and breadcrumbs. Mix altogether either with your hands or a spoon.

3. Next take the pre-rolled

pastry and lie it out on a floured surface. You want the pastry to be in a big rectangle and as thick as a pound coin, if using pre-rolled this is usually how it comes out of the packet;  cut it lengthways into two long, even rectangles.

4. Back to the sausage mix,

roll the sausage mixture in your hands to make a long, giant sausage, it might break so you can always do it in two halves and push them together when they are sat on the pastry. Make sure you place the sausage mix in the center of the each pastry rectangle.

5. Before you push the

pastry together you need to brush it with the beaten egg to act as glue. Once you have folded the pastry together over the sausage meat you can also brush the egg all over for a nice golden finish. Make sure the joints our thoroughly squished together to prevent leakage.

(At this stage if you wanted to, you can add some chutney on top of the sausage meat to add some sweetness to the rolls.)

6. Cut the rolls

into the size you want, try and make them even sizes so they will cook all at the same time and then place on a baking tray in the oven for 25 – 40 minutes.