Grouse sausage rolls

Name: Grouse sausage rolls
Yield: Serves 6-8
Cuisine: British
Ingredients: 1 tbsp quince, peeled and finely diced; 1 tsp thyme leaves; 400 g puff pastry, thawed if frozen; plain flour for dusting and rolling; 30 g wild mushrooms, such as girolles, ceps or oysters, trimmed and wiped; 50 g Parma ham, finely chopped; 2 tbsps shallots, peeled and finely chopped; 2 tbsps cooked chestnuts, finely chopped; sea salt and freshly cracked black pepper; 1 free range egg yolk, beaten; watercress sprigs, to serve, optional; 1 green apple, to serve, optional; vegetable oil; 200 g sausage meat; 200 g young grouse breasts, skinned and finely chopped

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

I don’t know anyone who doesn’t enjoy a sausage roll, but this is really a great and easy way to make them even better by adding grouse to the filling. I’ve noticed this is also a really popular dish with the kids. It’s really important you buy good-quality sausage meat to mix with the grouse.

Ingredients

200 g young grouse breasts, skinned and finely chopped
200 g sausage meat
vegetable oil

Europe
United Kingdom
Pie

Method

The sausage rolls can be assembled up to one day before baking, but if you do that don’t brush the surface with the egg wash until just before they go in the oven.

Mix the grouse meat and sausage meat together in a bowl, then set aside.

Heat a well-seasoned sauté or frying pan over a medium-high heat, then add a splash of oil. When it is hot, add the mushrooms with a pinch of sa