Pheasant and Wine Sausage Rolls with Roasted Sunchokes, Wild leeks and Chicken Jus

For the Caramelized onions

  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, halved and sliced paper thin
  • kosher salt to taste
  • ground black pepper

For the sausage roll

  • 4 pc Pheasant and Wine sausage
  • 2 sheets pre made puff pastry
  • 4 tbsp. Whole grain mustard
  • 1 egg for wash
  • kosher salt
  • Ground black pepper

For the chicken jus

  • 3 chicken wings
  • 1/2 large onion, quartered
  • 1 medium carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 2 sprigs thyme
  • 3 clove garlic smashed
  • kosher salt and ground black pepper
  • extra-virgin olive oil
  • 1 oz. dry white wine
  • 1 cups low-sodium chicken broth
  • 1 tablespoon cold unsalted butter

For the dish

  • 2 handfuls of Wild leeks, cleaned
  • 1 lb. Jerusalem artichokes, scrubbed
  • 1 tbsp. Butter
  • kosher salt


For the Caramelized Onion

Melt the butter in a large frying pan over medium-low heat until foaming.

Add the onions, and let them cook, stirring rarely, until they are deep golden brown and caramelized, about 45 minutes. Season well with salt and pepper, remove from the pan, and chop to the consistency of a relish, let cool.

For the Sausage Roll

Line baking sheet with parchment paper; set aside.

On lightly floured surface, unroll pastry; Spread the bottom of the pastry sheet with a 1.5-inch line of whole grain mustard; Now cover the mustard with your caramelized onion mixture. Then place two Pheasant and Wine sausages side by side onto the pastry where the filling is laid out then roll them up the sausages in the pastry and seal with a little bit of egg wash and set onto your prepared baking sheet. Then cut the pastry in two where the two sausages meet. Repeat with the other 2 sausages.

Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes

In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 30 minutes.

For the Chicken jus

Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.
Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle – this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.

For the roasted Sunchokes and Wild Leeks

Preheat oven to 450 degrees

Toss in a medium sized bowl with olive oil, salt and pepper until coated

Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned

In the last 5 minutes of roasting stir in your wild leeks to allow to wilt a little and become tender.


Place your wild leeks and Jerusalem artichokes on 4 plates place your now golden brown sausage rolls sliced or not your choice and sauce with chicken jus and enjoy