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.

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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)


  1. Preheat oven to 200ºC/Gas 6.
  2. Mix the cured venison, minced venison, pork and breadcrumbs together to form a sausage mixture.
  3. Add the diced onion to a pan and cook on a low heat until soft, but not coloured.
  4. Add the turmeric to the onion and cook for another few minutes. Leave to cool.
  5. Add the onion mix to the sausage mix and stir thoroughly.
  6. Lay out the pastry sheet on a clean surface.
  7. Mould the meat in a long sausage shape along the long edge of the pastry sheet, roughly 5cm diameter.
  8. Roll the pastry over the meat to create one large sausage roll.
  9. Place on a metal tray (no greaseproof paper needed).
  10. Coat the roll with egg wash and score the pastry.
  11. Cook in the oven for 20/30 minutes (depending on thickness) until the pastry is nice and golden.
  12. Cut into your preferred portion size and serve.

In association with Taste Communications.