Pheasant Sausage Rolls & Buckwheat Crepê Sausage Rolls with Pheasant Cognac Sausage, Crème Fraiche, Caviar, and Dill
This gourmet version of sausage rolls, or “pigs in the blanket”, uses buckwheat crepês as a wrapping around the sausage. These become even more upscale when topped with crème fraiche, caviar, and dill which pair nicely with the smoky and sweet aromatic pheasant cognac sausage.
INGREDIENTS
- 1 cup Buckwheat Flour
- 1/4 teaspoon Salt
- 2 Eggs
- 1 1/3 cups Milk
- 3 tablespoons Melted Butter
- Additional Butter for frying crepes
- 4 Pheasant Cognac Sausages
- Crème Fraiche
- Caviar (Salmon Roe or other)
- Fresh Dill
DIRECTIONS
1
In a large bowl, combine flour, eggs, milk, butter, salt using electric mixer until smooth.
2
Make the Crepes: Melt butter in a large crêpe pan. Pour 2/3 of the scoop of batter into pan and turn the pan gently to spread the batter around the whole pan. Cook until edge of crêpe turns light brown, about 1 minute. Loosen edges gently with spatula and turn crêpe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate and cover with foil. Repeat with remaining batter, spraying pan with oil spray as needed and keeping the crêpes warm.
3
Fry or grill sausages, turning often, for about 10 minutes or until browned and cooked through.
4
Place one sausage on one end of a crêpe and roll the crêpe up tightly. Slice into 1-inch rounds with a sharp knife.
5
Arrange the crêpe sausage rolls on a platter. Top each roll with a dollop of crème fraiche, caviar, and dill.
Recipe Development & Photography by Natasha Price, 5 Star Foodie