Sausage Rolls by Garrison West in Fort William
At Garrison West we love a good old sausage roll! This delicious venison and pork version is one of our favourite varieties. It’s the perfect winter snack, or why not cut a bigger portion for a hearty main course? The venison mix also works really well for scotch eggs!
Garrison West is one of the latest additions to Fort William. The new public house and kitchen opened in 2017 on Cameron Square just off of the High Street. Garrison West uses local produce to create a mouth-watering menu of pub classics.
For more information visit https://www.garrisonwest.co.uk
Ingredients: Makes 6-8 portions
200g venison mince
120g pork mince
50g diced, cured venison (optional)
1 tbsp breadcrumbs
1 finely diced medium onion
½ tsp turmeric
1 large puff pastry sheet
2 egg yolks (beaten)
Method:
- Preheat oven to 200ºC/Gas 6.
- Mix the cured venison, minced venison, pork and breadcrumbs together to form a sausage mixture.
- Add the diced onion to a pan and cook on a low heat until soft, but not coloured.
- Add the turmeric to the onion and cook for another few minutes. Leave to cool.
- Add the onion mix to the sausage mix and stir thoroughly.
- Lay out the pastry sheet on a clean surface.
- Mould the meat in a long sausage shape along the long edge of the pastry sheet, roughly 5cm diameter.
- Roll the pastry over the meat to create one large sausage roll.
- Place on a metal tray (no greaseproof paper needed).
- Coat the roll with egg wash and score the pastry.
- Cook in the oven for 20/30 minutes (depending on thickness) until the pastry is nice and golden.
- Cut into your preferred portion size and serve.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article