Go Back

Wild Game Spiced Sausage Rolls

These homemade sausage rolls blend wild game sausage with exotic spices to create a bold, flavorful snack. The flaky puff pastry encases a savory filling that puffs up golden and crisp when baked, resulting in a visually appealing and richly aromatic treat. Perfect for showcasing seasonal ingredients with a nostalgic yet adventurous twist.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 package pre-rolled puff pastry sheets thawed if frozen
  • 400 g wild game sausage or substitute with high-quality pork sausage
  • 1 tsp smoked paprika adds smoky depth
  • 1/2 tsp cumin for warm aroma
  • 1 egg beaten, for egg wash
  • 1 tbsp sesame seeds optional, for topping
  • 1 tsp fresh thyme or rosemary finely chopped, optional

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Pastry brush
  • Mixing bowl

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Remove the sausage from its casing and place it in a mixing bowl. Add smoked paprika, cumin, and fresh herbs if using, then knead or mix until the spices are evenly distributed.
  3. Unroll the puff pastry sheets on a clean surface and cut each into two long strips about 10 cm (4 inches) wide.
  4. Divide the spiced sausage evenly and shape each portion into a log along the length of each pastry strip.
  5. Carefully roll the pastry over the sausage, sealing the edges with a little water if needed, and pinch the seams closed. Fold the ends under gently for a tidy look.
  6. Place the rolls seam-side down on the prepared baking sheet, spacing them apart evenly.
  7. Brush the tops of the rolls with beaten egg to give them a shiny, golden finish.
  8. Sprinkle sesame seeds or poppy seeds over the top for added crunch and visual appeal.
  9. Bake in the oven for 25-30 minutes until the pastry is puffed, golden, and crisp, and the filling is cooked through.
  10. Remove from the oven and let the sausage rolls rest for about 5 minutes before slicing into 2-3 cm (1-inch) thick pieces. Serve warm or at room temperature and enjoy the flaky, savory bites.