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. Keep on reading!
Slow Food: Migraine-Friendly Sausage Making
One weekend every couple of months we pull out our meat grinder and delve into a weekend of sausage making. It’s a family effort of grinding the meat, massaging the fat and spices through the mince before letting it rest overnight so that the flavours can mature. The next day we stuff our savoury meats into their casings-coils for the Sweet Italian, chipolatas for the Maple Breakfast and roll length links for the Pork and Apple. The kitchen is filled with the sounds of spices being pound, discussions about what flavour medley to try this time and laughter overtop of a soundtrack from the 80s. Keep on reading!
Headache Free Foodie 