Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, wild boar & redcurrant jelly sausage rolls. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Wild Boar Classification and EvolutionThe Wild Boar is a species of Wild Pig, native to the forests of Europe, north-west Africa and it is also found throughout Asia. Wild boar is a close relative of domestic pig. There are four subspecies of wild boar that are similar in size and appearance, but differ in color (which depends on the type of habitat).
Wild Boar & Redcurrant Jelly Sausage Rolls is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Wild Boar & Redcurrant Jelly Sausage Rolls is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular 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 that.
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
- Prepare 2 – 3 teaspoons of redcurrant jelly
- Take 1 egg, beaten (to glaze)
The Wild Boar (Sus scrofa) is also known as the wild hog, razor back, and the feral pig. Don't miss this hunting compilation with lot of boars rolling down the hills and plenty of action and Excellent Wild Boar Hunting Wildschweinjagd caccia al cinghiale chasse au sanglier caza de jabalí. The wild boar is a mammal of the Family Suidae and the wild ancestor of the domestic pig. The full scientific classification is Browse a selection of wild boar hunting trips in Europe.
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!
Wild boars and domesticated pigs are the same species. They can interbreed and produce viable offspring. Physically, domesticated pigs are fatter and have a shorter snout than their cousins. However, following escapes or deliberate releases from wild boar farms or animal collections, they. Boar, Wild Pig, Hog, Swine Linocut Print, Relief Printmaking.
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