Rajasthani sausage rolls

Rajasthani venison sausage rolls

  • makes 4
  • Easy

Posh sausage rolls are on-track to be bar snack of the year. Rajasthan was a traditional game-hunting area of India. The fennel and cardamom-heavy spice mix pairs really well with game meats such as venison.


Make these spiced sausage rolls, then check out our mini sausage rolls, lamb sausage rolls, vegan sausage rolls and more sausage roll recipes.



  • venison sausages 4
  • ready-rolled puff pastry 1 sheet
  • fennel seeds 1 tsp, toasted
  • hot mango chutney 4 tbsp
  • egg 1, beaten
  • black mustard seeds to decorate

Rajasthani spice mix

  • cumin seeds 1 tsp
  • coriander seeds 1/2 tsp
  • fennel seeds 1/2 tsp
  • cardamom pods 2, seeds removed and pods discarded
  • cloves 2

Coriander mint chutney

  • coriander a small bunch, leaves picked
  • mint a handful of leaves
  • lemon juice 2 tbsp
  • green chilli 1/2, chopped
  • garlic 1/2 small clove
  • caster sugar 1 tsp
  • cashew nuts 1 tbsp, soaked in boiling water for 10 minutes


  • Step 1

    Put the spice mix ingredients in a small, dry frying pan and toast until fragrant, then tip into a grinder and whizz to a powder.

  • Step 2

    Put the sausage meat (discard the skins) in a bowl, add the spice mix and season with salt and lots of black pepper. Mix well then divide into 4.

  • Step 3

    Unroll the pastry and sprinkle over the toasted fennel seeds. Roll gently with a rolling pin so the seeds go into the pastry. Cut into 4 rectangles. Spread the mango chutney over the pastry, leaving a small border.

  • Step 4

    Form each quarter of sausage meat back into a sausage shape that will fit the length of each rectangle. Put on one side of the pastry then fold the pastry over the top to enclose it. Crimp the edge and brush the rolls with beaten egg, then put in the fridge for 10 minutes to chill.

  • Step 5

    Heat the oven to 200C/fan 180C/gas 6. Put the rolls on a baking sheet and make little slashes with a sharp knife in the top. Sprinkle with a pinch of mustard seeds. Bake for 20-25 minutes until the pastry is crisp and the filling cooked through.

  • Step 6

    Meanwhile, whizz the chutney ingredients in a small food processor. Add a splash of water, if needed, to make a spoonable chutney.

Nutritional Information

  • Kcals 474
  • Fat 26.3g
  • Saturates 11.8g
  • Carbs 37.9g
  • Sugars 9.9g
  • Fibre 3.8g
  • Protein 19.4g
  • Salt 1.7g