How To make Highland Sausage Roll
10 oz Venison (trimmed weight)
6 oz Belly of pork (trimmed wt.)
2 oz Pitted prunes
1 sm Onion
Remains of a pot of tea 3 tb Port
Allspice, thyme or Worcester 1 lb Ready-made puff pastry
Beaten egg to glaze Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours. Season the sausagemeat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the "sausage" down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the "sausage" down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry
strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends. Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so. Source: Philippa Davenport in "Country Living" (British), November 1988.
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Smoked Sausage Roulette
I fired up the Oklahoma Joe's Highland Offset Smoker, put on some pecan wood, and smoked a collection of fresh sausages for about 90 minutes. Then my wife joined me for a taste test to see if we could identify which sausage was which. Kinda didn't matter--they were all juicy and delicious.
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Back with Jamie’s Britain and in this clip we watch Jamie make up super delicious smokey mussels in the Highlands of Scotland by a loch.
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Tour Scotland video of Scottish Sausage Rolls on visit to a Farmers Market on King Edward Street in Perth, Perthshire. A sausage roll is a savoury pastry snack popular throughout the United Kingdom and other countries including Australia, New Zealand, Netherlands, Canada, and Ireland. The basic composition of a sausage roll is generally a sheet or sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. They can be served either hot or cold. Historically, during the 18th century they were made using shortcrust pastry instead of puff pastr