*  Exported from  MasterCook  *
                           HIGHLAND SAUSAGE ROLL
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Main Dish
                 Appetizers                       Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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
   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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