Yorkshire Grouse with Homemade Sausage Rolls and Beetroot Ketchup Recipe

Impress your guests with this fantastic recipe from The Peacock at Rowsley

Serves 6 people as a starter


For the sausage roll
180g puff pastry
80g grouse trim ( leg meat etc)
90g good quility sausage meat
30g chopped shallot
5g butter
1 bayleaf
1 pinch chopped thyme leaves
2 egg yolks

For the beetroot ketchup
120g raw beetroots
80g beetroot juice
80g apple juice
10g beetroot juice
7g 12 year old balsamic

3 grouse crowns, trimmed and any feathers removed
2 litres chicken stock
100g butter
2 sprigs thyme
240g brussels sprouts


For the sausage roll
Sweat the shallots in a pan with the butter, thyme and bayleaf until soft with no colour, take off the heat and remove the bayleaf.
Mince or finely chop by hand the grouse trim and mix with the sausage meat and the shallots.
Roll the puff and make a sausage roll, then brush with the egg yolks and refridgerate.

For the ketchup
Wrap the beetroots in aluiminum foil and cook in the oven at 180°c until cooked through, remove from the oven and remove the skin while still warm.
Roughly chop the cooked beetroot and place it in a pan with the first beetroot juice and the apple juice. Reduce down until all the liquid has evapourated then place into a liquidiser with the second beetroot juice and the balsamic vinegar, blend to a smooth puree and push through a seive

For the brussel sprouts
Remove the outer leaves from the brussel sprouts and discard, using a small knife peel the leaves off the brussels one at a time until you reach the centre of the brussels discard the centres and blanch the leaves in boiling salted water for 30 seconds then refresh in iced water and drain

Cooking and assembly
Take the sausage roll out of the fridge and brush with the remaining egg yolks, cook in the oven at 180°c for 20 minutes.
Bring the chicken stock up to the boil, season the grouse crowns with salt and pepper and drop into the boiling stock, cook for 5 minutes then lift out and drain well, allow to stand for 4 minutes.
In a hot frying pan colour the grouse crowns all over in veg oil , then add the butter and thyme sprigs and baste until the skin is golden brown then lift the grouse out the pan and quickly saute the brussel sprout leaves in the pan and drain.
Carve the grouse breast off the carcasse and divide between 6 plates, cut the sausage roll into 6 slices arrange on the plates with the brussel sprout leaves and a dollop of the ketchup.

2016-05-09T16:06:28+00:00 October 28th, 2014|