I love a sausage roll. Let me rephrase that, I have learned to love a sausage roll. These are quintessentially Australian, I’ve never encountered them on my global travels anywhere else. The closest thing that I ever had to one was a “pig in a blanket”. But those do not hold a candle to a well made sausage roll. Savoury, slightly sweet sausage mince is baked encased in pastry, either puff or a flakey short crust. The best ones are found at the local bakery and you should get there around 11 am to get them fresh from the oven. The worst are either the frozen nuggets doused in sauce (ketchup) served at kids birthday parties or the ones sold at the counter of the servo which have been sitting in the warmer for untold hours. You should just walk, no run, away from those.
In my opinion a good sausage roll doesn’t need any dipping sauce. The pastry and the filling should speak for themselves. We make our own sausages so the meat has a hint of maple to sweeten the pork. Better yet, my new found pastry making skills have taken our sausage rolls to the next level. Stuart prefers puff while I prefer flakey pastry, but really we are splitting hairs here as they are both excellent.
But you don’t have to make everything from scratch to get a good sausage roll. What is important is that good quality ingredients are used. While visiting my sister in Northern California, USA my nephews helped me whip up a batch of these Australian treats using ingredients we purchased at the local Safeway. Definitely better than vegemite and just as Australian.
The key here is to use a breakfast sausage, maple breakfast sausage if you can find it. I was able to find two brands readily available in the States; Safeway Signature Sausage Breakfast Links Maple and New York Style Sausage Company are both Migraine-friendly as they are free from preservatives, MSG and all other added glutamates as well as other ingredients that can trigger migraines. Stuart has eaten both brands without any problems.
Here in Australia it’s a bit more difficult as American-style breakfast sausage is difficult to come by at best, while nearly impossible to find preservative free. Sydney supports a wide variety of artisan sausages that are preservative, MSG and other nasties free, and are available from David’s Larder and Great Sausages. Unfortunately none of their flavour combinations suite this recipe. Stuart has eaten a variety of these sausages without getting a migraine. In addition, Cleaver’s does have a range of preservative and MSG free sausages sold at Coles and Woolies. Again, none of their flavour combinations are right for this recipe plus we have never tried these so can not confirm that they are Migraine-friendly.
Sorry to my Australian readers, you’ll just need to swing by for a tasting made with my secret recipe Maple Breakfast Sausage. Enjoy my friends.
A moorish party snack and lunch time favourites. Credit: headachefreefoodie.com Required skills: egg breaking with no shells in the bowl.
Maple Sausage Rolls
A moorish party snack and lunch time favourites.
Required skills: egg breaking with no shells in the bowl.
So my friends, what is your secret moorish treat?