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Highland Sausage Plait   HT   MC  Scottish   75mins plus soaking

 

Serves 4    Hot   Pork   Game  Dried Fruit   Herbs  Spices  Alcohol  Main Course  Scotland British  Europe

 

Ingredients

275g/10oz Venison, finely minced

175g/6oz Belly of pork , finely minced

1 Small Onion, very finely chopped

3 tbsp Port

Black Pepper

1/4 teasp Ground Allspice

1 teasp Freshly Chopped Thyme

A few dashes of Worcestershire Sauce

50g/2oz Pitted Prunes (kept whole)

120ml/4fl.oz. Cold Tea

450g/1lb Puff Pastry

Beaten egg to glaze

 

Instructions

 

1. In a large mixing bowl, mix together the minced meats, onion, port, allspice, thyme, black pepper and Worcestershire sauce until very well blended. Cover and leave in a cool place for several hours or overnight to allow the flavours to develop.

 

2. Place the prunes in a medium sized mixing bowl and cover with cold tea. Leave to soak for several hours.

 

3. Preheat the oven to 220C, 425F, Gas mark 7 and season the sausagemeat with salt . Set aside.

 

4. On a lightly floured surface, roll the pastry out to a large rectangle and lay the sausage meat mixture down the centre of the pastry.

 

5. Arrange the drained prunes on top of the meat then make diagonal cuts about 2.5cm/1inch apart along the uncovered pastry on each side of the roll to in thin 12mm/1/2 inch of the meat. Brush the strips with beaten egg then plait them over the meat. Brush all over with beaten egg.

 

6. Carefully place the plait on a baking tray and bake for 15 minutes. Reduce the heat to 170C, 325F, Gas mark 3 and continue to cook for a further 35-45 minutes. Serve hot .

 

 

 

More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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