Venison Sausage Rolls w Chilli Jam

A kiwi favourite, a crowd pleaser and a lunch box staple! The humble sausage roll made with our delicious venison sausage and packed with fresh herbs….served up with an addictive chilli jam!

  • 20min
  • 20 mins
Venison Sausage Rolls w Chilli Jam


  • Chilli Jam:
  • 850g chopped and peeled Italian plum tomatoes
  • 6 garlic cloves peeled and smashed with back of knife
  • 350g caster sugar
  • 2tsp chilli flakes [add more to taste]
  • Sausage meat filling:
  • 6 Hellers Venison sausages casings removed
  • 2 spring onions finely chopped
  • A good handful each of roughly chopped fresh parsley and tarragon [if in season]
  • 1-2 sprigs each of rosemary and thyme stalks removed and finely chopped
  • 1 Packet sheet puff pastry
  • 1 egg beaten with a fork
  • Sesame seeds to sprinkle on top


  1. to make the chilli jam - pour all the ingredients into a saucepan and dissolve the sugar. Bring to the boil then allow it to simmer till it has changed into a deep dark red colour and has a jam like consistency. Using a hand wand or food processor blitz the jam keeping it slightly chunky. Store the jam in an airtight container in the fridge if you plan on eating it over a few days, otherwise pour into sterilised jars and store as you would for jam.
  2. Preheat the fan oven to 200C
  3. To make the sausage rolls place the Hellers Venison sausage meat into a bowl and add the spring onions and fresh herbs. Using wet clean hands mix together well.
  4. Take the sheet of puff pastry and place the sausage meat along it like a long sausage, leaving an inch of pastry from the edge closest to you. Brush the pastry on the other side of the sausage meat with the beaten egg. Gently fold the edge over and secure it by firmly pushing down with your fingers to seal and trim off any excess pastry. Gently roll them over so the join is on the bottom. Brush with egg and sprinkle with sesame seeds.
  5. Cut into the desired lengths and place them on a lined baking tray and bake 20-25 mins till golden and puffy.
  6. Serve them up with pots of delicious chilli jam. They can be kept in the fridge or frozen for further use