The sausage roll may seem and look humble, but it’s a delicacy that is enjoyed by people of all classes with an equal amount of zeal- it is truly a quick & easy lunch option. So what exactly is the sausage roll? It’s typically sausage/sausage meat or even regular minced meat that’s wrapped in a puff or flaky pastry. This makes it’s a little heavy on the calorie front – but then when food speaks straight to your palate and satiates your hunger – why complain about a few calories?
Sausage Rolls History
Like most other dishes made in Australia or anywhere across the world, there are a number of sausage roll variants. But let’s take a look at sausage roll history and how this essentially Brit dish landed on Aussie shores. We know that our country’s history is very closely-linked to Britain- It’s because the latter shipped a number of their convicts to Australia. Though the Aboriginals were the earliest occupants of the land, the British were typically the very first White settlers in our country.
This fantastic pastry can be traced back to Britain. However, its history goes way back in time; there isn’t too much clarity about which ingenious mind or people decided that food should be wrapped in dough or pastry and baked before it was served. Most people believe that it is either the Greeks/ Romans who thought of cooking this type of food- however it became very popular only in the 18th century.
Of course, there is no ambiguity about the fact that the French were the ones who introduced the flaky or puffed pastry to the world; but it was the British who felt that wrapping a sausage in a puffed pastry would be a great way to marry two distinctive flavors and styles of food. True, there was nothing “gourmet” about the dish, and some said that there was nothing “delicious” about it either. But the fact is that the war-hit Brits were very hungry and the sausage roll became an instant hit.
Commonly Found Food
So, coming back to how it became so popular in Australia. Well, some of the early settlers obviously made it and the craze caught on in our country too. Today, you will find it at almost all cafes and convenience stores and at petrol station stores. Supermarkets sell the frozen versions which are best to stay away from. The only way to truly enjoy a sausage roll is to eat it straight from the oven (well, you can try).
Irresistible Finger Food
It is finger food that is hard to resist and if you find the gourmet version difficult to come by and the standard café fare not too palatable, why not simply learn how to bake this delectable dish? As a matter of fact, if you are able to experiment and practice and get it right, this is one dish that’s best made at home. It’s a perfect snack, party dish or even a quick lunch on the go. Here is a basic recipe that turns out amazingly well:
Sausage Rolls Recipe
- Rolled puff pastry/ from your local baker or supermarket
- 1 kg of beef mince
- Little pepper
- I/2 tsp of fennel seeds (ground)
- 5-6 flakes of crushed garlic
- Mixed herbs
- 250 gms fine breadcrumbs
- 2 eggs mixed (not beaten)
- Salt to taste
- Put the beef mince in a large bowl.
- Add a little salt (not too much as the pastry is already salted).
- Add pepper, fennel, crushed garlic and mixed herbs.
- Add the breadcrumbs and some water and mix well.
- The filling should be of a pipable consistency.
- Use a piping bag or a spoon to spread the mince mixture on a rectangle shaped pastry about 3mm thick (10 cm wide).
- The meat should be in the middle of the pastry.
- Brush with egg wash, cover slightly, press and fold.
- Cut to size and then egg wash again for colour and appearance.
- Pre-heat the oven to 200°C.
- Bake at 200°C for about 20-25 mins.
Note: You can replace the beef with spinach / fetta mix / vegetables mix following the same assembly and baking method. Just make sure that the mix isn’t too wet as that would prevent the pastry from baking well.
Thanks for reading,
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