Rajah’s Sausage Rolls


Venison Sausage Rolls

Two things I find hard to resist, puff pastry and game meat. The temptation becomes even greater when the leaves turn from green to gold and Autumn ushers in the game season. My local butchers, gird themselves for a slew of game hungry cooks and I’m usually in the throng at the back shouting out an order hoping that I’ve not missed out on the venison sausages. Whilst I’ve trimmed back by meat consumption considerably over the years, I’m still a sucker for that lean, dense, rich taste of game and so it seems were the Rajahs of Rajasthan. Game hunting was the sport of Princes and Kings and so it seemed about time that pastry received a royal Indian investiture. So here it is, that British institution…the sausage roll re-incarnated with a Rajah’s touch, venison sausage roll with cracked black cardamom and jammy mango chutney.

Makes 6 sausage rolls

  • 4 venison sausages, skins removed
  • 1 sheer ready-rolled puff pastry
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 black cardamom pods, seeds removed
  • 2 cloves
  • 4 tbs mango chutney
  • 1 tsp black sesame seeds
  • 1 egg beaten
  • Salt
  • Pepper
Rajah's Sausage Rolls

How To Make Venison Sausage Rolls

  1. Dry fry the fennel, cumin, coriander and black cardamom seeds along with the cloves and toast for a couple of minutes until fragrant. Take off the heat, allow to cool and then blitz to powder in a grinder.
  2. Pop the sausage meat in a bowl, tip in the spice blend and season with salt and a healthy dose of cracked black pepper. Mix thoroughly throughout the sausage meat.
  3. Unfold the pastry, give the sheet a gentle roll with a rolling pin, dust with a little flour to stop it sticking. Then cut the pastry into 6 rectangles, spread the mango chutney across the pastry, but leave a margin around the edges.
  4. Pinch 6 chunks of sausage meat and roll into meatballs, then shape into mini cigars that fit the length of each rectangle. Put the meat on one side of the mango chutney pastry and fold the pastry over the top to enclose it. Using a fork crimp the edges and brush the pastry with the beaten egg. Sprinkle the black sesame seeds over the sausage rolls.
  5. Heat the oven to 180C. Grease a baking sheet and arrange the rolls over it, make 3 or 4 little slashes over the top of each one with a sharp knife. Bake for around 25 minutes until the pastry is gorgeous golden brown and has risen to a crisp puff. Serve with a side of mango chutney.
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