Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, wild boar & redcurrant jelly sausage rolls. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Kingdom: Animalia Phylum: Chordata Class: Mammalia Order: Artiodactyla Family: Suidae Genus: Sus Scientific Name: Sus scrofa. Wild boar hunting Romania - Best shots compilation; Schwarzwild Treibjagd - Beste Momente Rumänien. Wild boar is a close relative of domestic pig.
Wild Boar & Redcurrant Jelly Sausage Rolls is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Wild Boar & Redcurrant Jelly Sausage Rolls is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook wild boar & redcurrant jelly sausage rolls using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Wild Boar & Redcurrant Jelly Sausage Rolls:
- Prepare 1 pack pre-made and ready rolled puff pastry
- Make ready 4 Wild Boar Sausages (from the butchers)
- Prepare 1 teaspoon sage
- Make ready 2 – 3 teaspoons of redcurrant jelly
- Prepare 1 egg, beaten (to glaze)
Boar, Wild Pig, Hog, Swine Linocut Print, Relief Printmaking. The wild boar is a mammal of the Family Suidae and the wild ancestor of the domestic pig. The full scientific classification is Wild boar piglets are coloured differently from adults, having marbled chocolate and cream stripes lengthwise over their bodies. Free for commercial use No attribution required High quality images.
Instructions 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!
Out in the wild they stumble upon a forbidden world flooded with radiation and inhabited by a race of bloodthirsty mutants who have evolved from pigs. 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. It has a superior taste and texture to pork, and wild boar is a real treat compared with standard pork. A species profile for Wild Boar.
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