Sausage rolls are uniquely Australian, in fact the term sausage roll appears in many Aussie slang guides to assist visitors in understanding what we are rabbiting on (talking) about. So I thought why shouldn’t there be a diniki-di (genuine) flavoured Aussie Sausage Rolls?
For my non Aussie readers, unlike the name suggests, sausage rolls aren’t a banger (sausage) in a bun. It’s minced meat mixed with other ingredients, which in then wrapped in puff pastry and baked. The end result being something you are happy to cram in your cakehole (mouth). Aussie sausage rolls are fair dinkum (real) grouse (good) grub (food).
You will find a swag (a lot) of bonza (excellent) varieties of rolls around Oz (Australia). Generally they are pork based, occasionally beef or lamb. In this instance I decided on using some corker chook (excellent chicken). To make them even more Aussie I should have used roo (kangaroo), but some people still can’t come to grips with eating Skippy.
As well as the chook I have used native Aussie maccas (macadamia nuts). My love of Aussie native ingredients isn’t a secret, and this recipe would be up shit creek (in trouble) if I didn’t include some. The use of Aussie native herbs brings home the true blue (genuine) Aussie flavour.
The maccas add a lovely textural crunch with each and every bite. My favourite Aussie native herb lemon mytrle makes an appearance, this time bringing a few cobbers (mates/friends) along for the ride, saltbush and pepperberry. A nice dollop of Australian native honey added to the mix ties all the flavours beautifully together.
- 3 sheets puff pastry
- 500g chicken mine
- 150g macadamia nuts
- 1 large spring onion, finely chopped
- 2.5 teaspoons ground lemon myrtle
- 2 teaspoons ground saltbush
- 1 teaspoon ground pepperberries
- 1 tablespoon honey
- 2 eggs – 1 for filling + 1 for egg wash
- Preheat oven 200 deg C (390 deg F). Line a baking tray with baking paper.
- In a medium bowl place chicken mince, spring onion, lemon myrtle, saltbush, pepperberries, honey, and 1 egg. Using clean hands, mix well until completely incorporated.
- Cut your puff pastry in half to create two same sized pieces, square or rectangle, depending on the shape of the original piece.
- Working with one piece of puff pastry at a time, place mince mixture down one side of the pastry, making a large sausage shape. Roll the mince up in the pastry, sealing the edges by pinching the pastry together.
- Cut the roll into four smaller rolls. Repeat this step with the remaining pastry and mince.
- Place rolls on baking tray and brush with egg beaten with a tablespoon of water. Sprinkle tops with a little saltbush.
- Place in the oven and bake in the for 20 minutes, then turn your oven down to 180 deg C (360 deg F) for a further 20 minutes or until golden and cooked through.
There was some Quangdong conserve in the fridge which ended up being perfect to serve with these Aussie sausage rolls. It tastes very similar to a deep plum jam. There really isn’t a need to go out and try and find some Quangdong conserve to go with them, but if you happen to stumble across some at your local gourmet deli I do suggest picking up a jar. An alternative is to use an Asian style plum sauce.
Ave-a-go-yer-mug (go ahead) and bake a batch of these Aussie Sausage Rolls for your tucker (food) on Australia Day, or any day. You will be happy as Larry* that you did when wrap your laughing gear (mouth) around one or two.
*No idea who Larry is or why he is so happy, or why we would necessarily want to be as happy as he is. Maybe Larry grabbed a slab (carton containing 24 cans of beer) or some other plonk (alcohol) and was a bit pissed (drunk). It would be fair to say that he was most probably a bit of a larrikin (lout) or ratbag (rascal). You really gotta (have to) love strine (Australian English).
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