Ingredients
Sausage:
1 lb. ground
Elk
3 Bay Leaves
1 Tbsp. Juniper Berries
1 tsp. Salt
1 tsp. Pepper
¼ tsp. Allspice
¼ tsp. Garlic Powder
½ tsp. Onion Powder
2 Tbsp. Olive Oil
Pastry:
2 sheets frozen Puff Pastry
1 Egg
Water
Dipping Sauce:
1/3 cup Huckleberry Syrup or Preserves
❃❃Serves 12❃❃
Preparation
Grind the bay
leaves and juniper berries in a spice grinder and defrost puff pastry in
refrigerator.
Sausage
In a bowl mix together the elk, ground bay and juniper, salt, pepper, allspice,
garlic powder, onion powder and olive oil.
Form into two equal size sausages and roll tightly in plastic wrap
ensuring there are is no air or air bubbles so that once boiled they do not
explode.
Boil plastic wrapped sausages in water for about 5-6 minutes until they set and are slightly firm. Remove from water, unwrap and cool. At this stage the sausages can be smoked, grilled, sautéed or baked until fully cooked through. Once fully or almost fully cooked set aside to cool.
Assembly & Baking
Cut the sheets of puff pastry so that the sausage can be fully encased but so that it won’t overlap beyond sealing the edges. On the ends cut pastry so there is just enough to fold over, the same way you would wrap a gift, and seal with egg mixture or with water.
Combine egg and about 2 tsp. of water, whisk and brush on the puff pastry before baking and to seal edges and ends. Bake encased sausage for 20-25 minutes or until the puff pastry is browned and golden.
Optional: Cut out leaf shapes or other shapes that can be placed on the puff pastry roll for decoration. Adhere these to the puff pastry with some of the egg mixture or with water.
Sauce
In
a saucepan heat sauce until warm and remove to a serving bowl.