It's point-to-point season and these sausage rolls would make a perfect part of your picnic. Alternatively you could put them in lunchboxes or just enjoy as a snack. Recipe by Mike Robinson, originally published in The Field.
Here’s a woodpigeon recipe for sausage rolls that are a little bit different and dare we say it, a little bit more sophisticated than the straightforward pork version.
They’re supremely portable and perfect for elevenses or popping in a picnic basket. Of course, pigeon has a delicious taste, something of a cross between beef and liver. Either use your own pigeon breasts from your successes out in the field, or buy them from your local game dealer.
This recipe is straightforward and easy. Don’t worry about making the pastry, readymade puff pastry is excellent and easily sourced in good supermarkets.
In fact, this is a good one to make with young Shots, particularly if they’ve shot the pigeon themselves. We’re all about encouraging Guns to eat what they shoot.
Woodpigeon recipe for sausage rolls
- 10 pigeon breasts
- 500g (171⁄2oz) pork sausage meat
- 1 tbsp chopped fresh thyme
- 1 tbsp wholegrain mustard
- 1 tsp Worcester sauce
- Salt and pepper
- 500g (171⁄2oz) puff pastry
- 1 egg, beaten
Turn the oven on to 200°C/400°F/Gas Mark 6.
Pop the pigeon breasts in a food processor and whizz until coarse.
Add the pork mince and combine the meats really well. Add the thyme, mustard and Worcester sauce and season lightly.
Roll out the puff pastry to a 5mm thickness and cut it into 4in wide strips. Form the sausage mix into a long sausage about an inch thick between your hands and lay it down the middle of the strips. Brush the edges with beaten egg and roll the whole thing into a sausage roll. Glaze the outside of the woodpigeon sausage rolls with eggwash, decorate the pastry with a fork ( if you wish) and cut into appropriate lengths.
Bake in a hot oven for 15 minutes or until golden brown. Eat and enjoy.
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Thanks to Mike Robinson for this woodpigeon recipe. He is a prominent UK game chef and a champion of game cooking, owner of the Pot Kiln in Berkshire and Michelin-starred Harwood Arms in London.