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venison sausage rolls cooked


  1. Pre heat the oven to 180°C fan assisted (gas mark 4) or 200°C without a fan
  2. Soften the shallots in the butter over a low heat then set aside to cool
  3. Mix together thoroughly the mince, black pudding, breadcrumbs & shallot with the spices
  4. Roll the pastry out to approximately 5mm thick into a rectangle
  5. Brush the edges of the pastry with the egg wash then pipe the filling lengthways just past the centre of the pastry
  6. Carefully fold the pastry to fully cover the sausage meat then gently crimp the edges with the back of a fork
  7. Alternatively cut the pastry into small rectangles for snack size sausage rolls, egg wash the edges then pipe a little filling across the pastry, fold over & crimp the edges
  8. Egg wash the pastry & chill for 30 minutes before baking
  9. Bake in centre of the oven for 35-40 minutes until fully cooked with a core temperature of minimum 65°C
  10. Once cooled slice into 6 sections & serve with red onion chutney & a glass of your favourite ale