Pheasant & Chorizo Sausage Rolls

I spent this weekend visiting relatives and old friends so thought I’d make a batch of Pheasant & Chorizo Sausage Rolls for snacks. They didn't ask me too but given my freezer is packed with fresh pheasant, I thought I would give these a shot and put the meat to good use. You can't really go wrong with a good old sausage roll can you? I mean the options are endless when it comes to flavours, let alone the meat you use for the filling and having previously made Wild Boar Sausage Rolls, I felt like something a little bit different.

One thing I will add is that, just like most game meat, pheasant is high in protein and low in fat so when it comes to mincing the meat, I like to add slices of fatty pork belly or pork shoulder. The fat content is essential here and will give you the tastiest sausages rolls ever and without the pork fat, the meat will be dry and rather chewy but no only that but the pork fat just enhances the flavour. I use my electric mincer to mince the pheasant and pork fat seperately using the smallest mincing plate. I then combine the two minces in a bowl and then mince the combined mixture one last time.

Whilst this recipe has Chorizo you can experiment a little and add various seasonings or extra ingredients to make them really special, sundried tomatoes for example would really really well but whatever you do, these are super easy to make and every bite is packed with flavour.

Pheasant & Chorizo Sausage Rolls (makes approx 30)

You will need

600g minced pheasant

600g minced pork belly

1 chorizo, cubed

2 sheets prerolled puff pastry

Nigella seeds

1 egg



Preheat the oven to 180c

In bowl, combine the minced pork belly and pheasant breasts by hand, add a generous twist of sea salt. Cube the chorizo sausage then add to the mince and mix throughly.

Roll out the puff pastry sheets and cut them lengthways in half. Fill the centre of the pastry with meat then roll the sheet of pastry over, keeping it tight. Seal the edges with the back of a knife and cut into portions.

Brush a beaten egg over the top and sprinkle with nigella seeds. Pop in the oven and cook for 30 minutes.

Serve hot or cold, these are perfect for snacks.


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