Spicy Disco Goose Sausage Rolls

For the love of Goose:

Goose is sometimes hard to know what to do with, especially if you’ve had a successful day on the marsh and happen to have a fair few in the freezer/ have got a little bored of pan frying them! We’ve used pink footed goose for this recipe which are usually plenty easy to come by during wildfowling season Sept 1st - January 31st. 

If you are struggling to get your own goose, check out Billy Wyatts facebook page ‘ Giving up the Game ’ - many wildfowlers offer them up for free or for very little cost on there during the season. 

Wild goose meat is a lot more lean than the farmed goose you see on the shelves around Christmas time (Flying over the North Atlantic from Iceland for a few thousand miles will do that!) so we’ve added some sausage meat for a bit of fat - no one likes a dry sausage roll right?

About Goat Rodeos' Spicy Disco Mix:

Our Spicy Disco Mix is a full on party of flavours - it’s packed with juniper, orange, parsley and pink peppercorns that dance together with aleppo pepper (a slightly more floral spice) and a wee bit of ancho chilli (for a disco spicy high kick) - the longer you leave it to marinate the spicer it gets! It’s probably our most versatile spice blend and can be used on SO many things (from goose or venison, to chicken or fish and even for spicy disco carrots!)

We threw some BeeGees on the radio, dug out our disco balls and created this banger of a recipe to warm your cockles. And if that doesn’t work then you’re just not dancing to ‘Staying Alive’ hard enough!

1. Preheat your oven to 190c
2. Take your roll of puff pastry out of the fridge 20 mins before making this so it has time to come up to room temp and doesn’t rip.
3. In a bowl, mix the minced goose breast, sausage meat, 2 tbsp Spicy Disco Mix and the grated apple together. Really get stuck in there so it’s all combined.
4. Unroll your puff pastry and lay flat. For 6 chunky sausage rolls leave this as one whole sheet, for 12 small ones slice the sheet in half across the middle lengthways.
5. With your hands roll the goose mix into a big long sausage and lay lengthways down the middle of the pastry sheet. It’s sometimes easier to do this in a few sections but make sure the goose mixture has no gaps in it when laid across the pastry and goes all the way to the ends. For 12 small ones, make 2 slimmer long sausages with the goose mix and pop one down the middle of each of your two smaller pastry sections.
6. If you have a bit of the goose mixture left over you can turn this into patties or meat balls and fry them up for a bonus snack.
7. Whisk up your egg and use a pastry brush to brush roughly an inch of the two long sides of pastry with the egg wash.
8. Start with one of the long sides of pastry and fold it over your goose sausage, tucking it in tight around the goose mix so there are no gaps. Roll in to the other end so you have one big sausage roll.
9. Cut this big boy sausage roll into 6 chunky babies (or 12 wee ones).
10. Lightly score the top of the pastry diagonally, brush more of the egg wash over the top, scatter a few nigella seeds over each sausage roll.
11. Put on a lined baking tray and put in the oven at 190c for 25 mins.
12. They should be golden brown on top in colour before they come out!
13. Leave to cool for at least 5 mins before tucking in or you’ll feel like a silly goose with a burnt cake hole.

Best served warm with a dollop of your favourite chutney!