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Venison Sausage Wellington
I've got quite a bit of sausage from this years deer hunt and like to be as versatile as i can with it. Ground is king in my books and the sausage came back with a 30% pork and garlic flavour.
For this recipe, I took 1 lb of sausage meat and took the meat out of the casing.
I then added 2 eggs, breadcrumbs, wash your sister sauce and about a teaspoon of smoked paprika.
You can sautee some mushrooms for the wellington but i chose to omit due to picky eaters
mix the ingredients together and form into a meat loaf. press with plastic wrap to get it nice and tight and sear it in some olive oil (after you take it out of the wrap of course). get that sucker nice and brown.
After it's seared on all sides, take some pastry. I cheated and went with croissant dough that was premade. place the sausage on the dough and wrap on all sides. take some egg yolk and wash the pastry with it.
Bake in the oven at 375 on the bottom rack of the oven. cook to 165 and remove from the oven. let it sit for 10 minutes to allow the juices to set and cut into 1/4 inch slices.
Serve with your favourite side and for the love of God don't smother it with ketchup like my kids did...
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