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Sausage Roll: The Ultimate Aussie Snack

Sausage Roll: The Ultimate Aussie Snack

Sausage rolls are one of Australia's favorite savory snacks, found in bakeries, lunchboxes, and at parties across the country. They consist of seasoned ground meat, usually pork or beef, wrapped in flaky puff pastry and baked to golden perfection. Served hot or cold, they're the go-to bite for Aussies needing a quick, tasty, and satisfying snack. Sausage rolls have inspired a wide range of food recipes, from classic versions to creative variations with unique fillings and seasonings.

What makes sausage rolls so special is their versatility and simplicity. They can be made gourmet with herbs and fancy cheeses or kept traditional with a basic blend of sausage mince and breadcrumbs. Whether you’re at a picnic, watching footy, or hosting a gathering, sausage rolls are sure to be a hit with everyone.



Classic Sausage Roll Recipe

Ingredients:

  • 500g sausage mince (or a mix of pork and beef mince)
  • 1 small onion, finely chopped
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme or parsley
  • Salt and pepper to taste
  • 3 sheets puff pastry (thawed)
  • 1 egg (for egg wash)

Instructions:

  1. Preheat Oven: Preheat to 200°C (390°F). Line a baking tray with baking paper.
  2. Prepare the Filling: In a large bowl, mix sausage mince, onion, breadcrumbs, egg, Worcestershire sauce, herbs, salt, and pepper.
  3. Assemble Rolls: Cut each puff pastry sheet in half. Place a log of filling down the center of each half. Fold the pastry over and seal the edge with water.
  4. Cut and Glaze: Slice into smaller rolls, place on tray, and brush tops with beaten egg.
  5. Bake: Bake for 25–30 minutes or until golden and cooked through.
  6. Serve Hot: Serve with tomato sauce or relish.


 FAQs – Sausage Roll

Q: Can I freeze sausage rolls?
A: Yes! Freeze them before or after baking. Reheat in the oven for best texture.

Q: What meats can I use?
A: Pork, beef, lamb, or even chicken work well. Vegetarian versions with lentils or mushrooms are also popular.

Q: Why is my pastry soggy?
A: Make sure the filling is not too wet and the oven is properly preheated for crispness.

Read more food blogs here: 
Chicken Parmigiana: The Aussie Pub Classic

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