Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, wild boar & redcurrant jelly sausage rolls. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kingdom: Animalia Phylum: Chordata Class: Mammalia Order: Artiodactyla Family: Suidae Genus: Sus Scientific Name: Sus scrofa. Wild boar (Sus scrofa), also known as wild pig, is a species of the pig genus Sus, part of the biological family Suidae. It is the wild ancestor of the domestic pig, an animal with which it freely hybridises.
Wild Boar & Redcurrant Jelly Sausage Rolls is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Wild Boar & Redcurrant Jelly Sausage Rolls is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have wild boar & redcurrant jelly sausage rolls using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Wild Boar & Redcurrant Jelly Sausage Rolls:
- Make ready 1 pack pre-made and ready rolled puff pastry
- Get 4 Wild Boar Sausages (from the butchers)
- Prepare 1 teaspoon sage
- Take 2 – 3 teaspoons of redcurrant jelly
- Make ready 1 egg, beaten (to glaze)
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Steps to make Wild Boar & Redcurrant Jelly Sausage Rolls:
- Pre-heat your oven to 220°C/425°F/Gas Mark 7. Line a baking sheet with grease proof paper.
- These are dead easy to make. Squeeze all the wild boar meat out of the skin of the sausages into a bowl – you don’t want the skin. Sprinkle in the sage and mix it into the meat with your hand. Roll the meat into a long sausage shape, long enough so that it will run along the centre of the pastry. Flatten it out slightly and spread the redcurrant jelly along the length of the middle.
- Place the meat in the centre of the pastry (you should have this ready) and then fold over the pasty into one long roll. You just want one side of the pastry to meet the other, seal the edge with a dab of egg mixture and press down. Fold over the sealed edge about 1 and ½ cms and then press down again. Glaze the whole roll with beaten egg and then carefully cut into 4. Score each roll on top with a knife, being careful not to cut through. This is just for decorative effect.
- Pop into the oven and bake for 30 minutes. - Once baked remove from the oven and transfer to a wire rack for cooling or eat hot if you so prefer. Will keep for 2-3 days in the fridge. Enjoy!
The Wild Boar (Sus scrofa) is the wild ancestor of the domestic pig. The Wild Boar lives in woodlands across much of Central Europe, the Mediterranean Region (including North Africas Atlas Mountains). Wild boar piglets are coloured differently from adults, having marbled chocolate and cream stripes lengthwise over their bodies. Wild boar is amazingly adaptable, hence the significant rise in populations over the last few years. Wild boar is capable of rapid reproduction, with females able to give birth twice a year.
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