Mallard and Mixed Peel Sausage Roll

Name: Mallard and Mixed Peel Sausage Roll
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Starter - Makes 10 sausage rolls
Ingredients: 20 g plain flour; seasoning; a pinch of nutmeg; zest [fine] and juice of one large orange; 50 g white breadcrumbs; pinch of dried mixed herbs; 20 gm of mixed peel; 225 g mallard breast, skinless, finely diced; 225 g pork sausagemeat; a sprinkling of poppy seeds; 2 egg yolks; [same as pheasant and walnut pasties, again, you can substitute 500 g good readymade quality puff or shortcrust pastry, if you wish] plus; [same as pheasant and walnut pasties, again, you can substitute 500 g good readymade quality puff or shortcrust pastry, if you wish] plus; [same as pheasant and walnut pasties, again, you can substitute 500 g good readymade quality puff or shortcrust pastry, if you wish] plus; [same as pheasant and walnut pasties, again, you can substitute 500 g good readymade quality puff or shortcrust pastry, if you wish] plus

Preparation info

Starter - Makes
10

Difficulty
Complex
Ready in
30 min

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

USING NORMAL BAKING MIXED PEEL, DRIED MIXED HERBS AND ORANGE ZEST, THE FINELY CHOPPED MALLARD BREAST IS BOUND WITH A LITTLE PORK SHOULDER SAUSAGEMEAT, THEN WRAPPED IN FULL BUTTER PUFF PASTRY, AND BAKED UNTIL GOLDEN BROWN. BEST EATEN WITHIN A FEW MINUTES OF COMING OUT OF THE OVEN.

Ingredients

for the pastry

[same as pheasant and walnut pasties, again, you can substitute 500 g good readymade quality puff or shortcrust pastry, if you wish] plus

Starter

Method

Preheat the oven to 200°C/gas mark 6.

First combine all of the filling ingredients together and set aside. Roll out the pastry to a long strip approximately 30 cm long,

Ingredients

for the pastry

Method

Photos