"The Sausage Roll- Another Aussie Icon that you can enjoy whilst you are here!"
The humble sausage roll is usually a lunch time delicacy and you'll see office workers and traders alike indulging in this quick and easy lunch option.
So what is it?? Essentially it's a sausage wrapped in flaky or puff pastry. So it's hardly a healthy option and it tends to be served with a sachet of tomato sauce.
Read on for its history and some great recipes so you can recreate your own version.
History of the Sausage Roll
As most of you know, Australia's history is closely linked to Britain - this is because the British shipped their convicts over here and other than the Aboriginals who had lived on the land for years prior to this, these were essentially the first white settlers in Australia.
The history of this pastry delicacy is no different -it started in Britain. But the history goes further back than that. It's not totally clear who first came up with the idea of wrapping food in puffed dough/pastry is not clear. It could have been the greeks or the Romans but most do agree that it was around the 18th century when it became "popular"
The french can certainly claim the right to the origins of the puffed or flaky pastry (think croissants) but it was a British man who thought it would be fun to wrap a sausage in their puffed pastry. It's rumoured that the results could hardly be called "gourmet" or "delicious" but war hit and the Brits were hungry. The roll became well loved almost instantly.
At some point it must have been made here in Australia by one of the first settlers and the rest as they say, is history. These days you'll find it in most cafes, petrol and convenience stores and plenty of frozen ones in the supermarket.
You'll also find them served at many a party -smaller mini bite sized versions usually dipped in tomato sauce-lovely!
My top tip is to find gourmet versions as the quality of the sausage meat, as well as the flakiness of the pastry is what will really make this snack or lunchtime meal.
Make Your Own Sausage Rolls
I found this recipe on www.taste.com.au and have enjoyed making these for kids parties. You could easily make them longer though and enjoy as a lunchtime snack - just don't cut them into 7 as the recipe below suggests.
1/2 cup fresh white breadcrumbs
80ml (1/3 cup) milk
500g pork and veal or chicken and herb sausages
1/2 small onion, chopped
1 egg, plus 1 egg extra, lightly beaten
2 sheets frozen puff pastry, just thawed
Sesame seeds, to sprinkle
Tomato sauce (ketchup), to serve
MethodCombine breadcrumbs and milk in a bowl and set aside until milk is absorbed. Remove casings from sausages (the skin) and place in a food processor with crumbs, onion and egg. Process until well combined, cover and refrigerate for 30 minutes to chill.Place a sheet of pastry on a lightly floured surface and cut horizontally into two. Spoon a quarter of the mixture along the centre of each piece of pastry. Fold over a long side of pastry, brush with egg, then fold other side over to enclose, slightly overlapping in the centre, and make a long sausage shape. Repeat with remaining pastry and filling to make 4 rolls.Place rolls, seam side down, on a baking tray lined with baking paper. Cover and refrigerate for 1/2 hour until firm.Preheat oven to 180°C. Line a large baking sheet with non-stick baking paper. Carefully diagonally cut each roll into seven. Brush with remaining egg and place on baking sheet. Use a sharp knife to make 2 small slits on top of each roll (to prevent rolls from splitting) and sprinkle with sesame seeds.Bake for 25-30 minutes or until golden and puffed. Serve warm with the tomato sauce.
Top of Sausage Roll
Real Australia Travel Home Page