These Wild Boar Sausage Rolls put a bold and gamey spin on a traditional British pastry treat. Flaky puff pastry encases a seasoned wild boar sausage filling, accented with fresh herbs, mustard, and a touch of garlic. Perfect for gatherings, game-day spreads, or as a rustic starter, these golden rolls strike the balance between comfort food and gourmet indulgence.
In a bowl, combine wild boar sausage meat, onion, garlic, mustard, thyme, parsley, smoked paprika, salt, and pepper.
Mix gently until evenly combined (don’t overwork to keep the filling tender).
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Roll out the puff pastry sheet into a rectangle (about 12x10 inches).
Slice pastry in half lengthwise, creating two long strips.
Divide the sausage mixture into two even portions. Shape each portion into a long log and place down the center of each pastry strip.
Fold the pastry over the meat to enclose it, sealing edges with a bit of water.
Flip so seam is underneath.
Slice each log into 6 pieces, yielding 12 rolls in total.
Place rolls on prepared tray, seam-side down.
Brush tops with beaten egg.
Sprinkle with sesame or poppy seeds, if using.
Bake for 20–25 minutes, until pastry is puffed and golden, and filling is cooked through.
Cool slightly before serving warm or at room temperature.
Serve with whole-grain mustard, apple chutney, or a spiced tomato relish for dipping.
Shortcut: Substitute wild boar sausage meat with pork + venison mix if wild boar isn’t available.
Make-ahead: Assemble rolls and freeze unbaked. Bake from frozen, adding 5 minutes to cook time.
Pairing: Pairs beautifully with dark ales, hard cider, or a glass of Rioja.
Elevate: Add a touch of grated apple or caramelized onions to the filling for sweetness to balance the gamey flavor.
12 servings