300g pork sausage meat
300g leftover raw mixed game meat, finely chopped
½tsp ground mace
1tsp dried thyme
½tsp crushed juniper berries
¼tsp black pepper, coarsely ground
350g homemade or shop-bought puff pastry
2 egg yolks, beaten
2tbs sesame seeds


Place the sausage meat in a bowl with the chopped game and mace, thyme, juniper and pepper. Mix well withyour hands.

Sprinkle a work surface with flour. Roll out the pastry to roughly 40x25cm. Work the sausage meat into an even, long roll and place along one side of the pastry. Brush the exposed pastry with egg, then roll it over the meat and crimp the seal with a fork. Brush the tops of the sausage rolls with egg wash and sprinkle with the sesame seeds.

Cut into 5cm lengths and place on a non-stick baking sheet. Bake at 180°C for 30-40 minutes until risen, puffed and golden brown.

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