www.sausagemaking.org

Hi all,
My wife & i (aussie expats living in Colorado) are in the midst of a crisis that I hope you can help us with. We are suffering from the lack of Aussie meat pies & sausage rolls in our diet. As any Aussie knows, meat pies and sausage rolls are critical to our strength and overall rugged good looks

Anyway, i've dialed in my meat pie recipe, but i need a good sausage roll recipe. Nothing fancy, just a good old pie shop recipe. Thanks in advance.

Dingo

Is an Aussie sausage roll like a UK sausage roll?

I hate to think of you suffering!

Phil

Hi Phill,
I would assume that UK sausage rolls are the same deal...some pork sausage/spice blend rolled in puff pastry and baked.

I'm specifically looking for the Aussie corner store variety. It's boring I know, but i can make fancy ones anytime. Hoping some Aussies or expats out there can help out.

Otherwise, do you have a recipe for the UK variety?

I use either:

http://www.localfoodheroes.co.uk/?e=359

or

http://www.localfoodheroes.co.uk/?e=131

as a base for the meat.

I usually reduce the meat content and add more rusk/crumbs/water to compensate. I also add a little corn/tapioca/potato flour to bind the fat/water even more.

For pastry, I use:

http://www.localfoodheroes.co.uk/?e=153

...and they look like this:



Phil

Great - I'm at work now and now I'll have to spend the rest of the day wanting a sausage roll.

You think you've got problems - I'm on a diet!

Phil

Thx Phil
That looks like the goods....I'll try both and let you know how it goes. (makin bourbon merguez this weekend

NCPaul.....I feel your pain mate..

Dingo

Please appreciate that I've never been to Aus (or the US), so you may have to adjust the sausage-meat.

Please let us know how you get on.

Phil

Hmm. If I'm not mistaken, Aussie sausage mince is typically beef, though sometimes pork or lamb. Try this:

1 kg 75/25 beef mince
1 med. onion, finely chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
80 grams rusk
80 grams water

Soak the rusk in the water for about 30 minutes before combining with the other ingredients.

I'd wrap it in store-bought puff pastry, paint the top with melted butter, sprinkle on some sesame seeds. Bake until done.

Sausage rolls from commercial puff pastry are better than nothing -



Fold out onto a well floured board and flour the top



Roll out up and down and side to side



Make a roll of sausage meat (I used 160 g of Thurlaston) for each third and pinch to enclose



Place seam side down on non stick mat or parchment paper, cut into thirds and give each roll a couple of vents



Bake at 375F until GBD. Two of these with a fried egg will be on my breakfast plate.

Here's a real old Aussie recipe straight from Australia. Very simple and you can make your own variations


1 (17 1/3 ounce) package puff pastry
2 lbs bulk pork sausage
1 medium onion, finely chopped
1 cup breadcrumbs
salt and pepper (to season)
1⁄2 cup milk or 1⁄2 cup cream
1 egg, beaten with 1 tablespoon water

Directions

1.Preheat oven to 425°F In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream.
2.Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed.
3.Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash.
4.Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through.
5.Let cool for a few minutes, then serve with ketchup.
Variations.
•Add extra flavorings to your sausage mix as you like: chopped parsley, thyme, curry powder, crumbled sage, garlic powder, paprika.
•Appetizer Portions: Cut each rolled up puff pastry log into 8 portions instead of 4 to make appetizer-sized sausage rolls. Adjust down the cooking time to allow for the smaller size.
•Sprinkle the rolls with sesame seeds or paprika before baking.

i'm so tempted to nip over to Vancouver to do a "few months" under the tutelage of a certain Mr Bri-Can & open a pie shop in a place like Banff (AB) where it is an Aussie & Kiwi hot spot (they ruined the place )
I for one do get the shakes from all the restaurant food I have to consume whilst out there ..& yearn for a simple pie & pint (or pie after a pint to drop in the road as I stagger home after aforementioned pint).

That & like a lot of us can't go too long without "proper" bacon

Will give the "Aussie rules" Saus-roll recipe a go & compare the crumbs in my beard like any good pastry fan.

Ahem, from a fellow Aussie in the Falkland Islands, your meat pie recipe would also be appreciated... I used to live in the shadow of the four n twenty factory in Melbourne and miss them like hell! Also miss party pies, like you used to get at junior football club nights....

GUS wrote:i'm so tempted to nip over to Vancouver to do a "few months" under the tutelage of a certain Mr BriCan & open a pie shop in a place like Banff (AB) where it is an Aussie & Kiwi hot spot (they ruined the place ) That & like a lot of us can't go too long without "proper" bacon

Funny thing is a lot say they will come but as yet only one has shown (twice at that)

So with that I might as well dangle another carrot ~~ or in this case the preverbal sausage roll and other fixings

Cumberland sausage roll





Bacon sarnie anyone

Ayrshire Shortback



Ayrshire Middleback



and just for a treat; some Maple bacon



Just to round things off ... a bit off Cumberland sausage

Those rolls look good Robert! is that a hot water pastry?