Sausage rolls and footy finals go together like, well, sausage rolls and tomato sauce. Brian Macalister, head chef at Fitzroy’s Builders Arms Hotel, pulls out the classic Aussie finger food for special occasions such as the grand final. “We experimented with various traditional combinations to perfect this sausage roll recipe, which incorporates pork shoulder mince for richness, toasted ground fennel seeds for flavour, and parmesan for sharpness and a creamy texture,” he says.
“While we make our own pastry, using high-quality store-bought pastry will work just as well.” Ingredients 550g (2 cups) pork shoulder mince 3 tbsp finely grated parmesan 1 tbsp minced garlic 3 tbsp chopped parsley 11⁄2 tsp salt 1 tsp toasted ground black pepper 1⁄2 tsp toasted ground fennel seeds 1 sheet butter puff pastry 1 egg, lightly beaten, for egg wash Method Combine the pork mince, parmesan, parsley, garlic, salt, pepper and fennel seeds in a large bowl, mixing well. Place the puff pastry on a flat surface, cut the sheet in half horizontally, and divide the sausage mix evenly into two.
Shape the filling into two sausage shapes, placing one sausage down the centre of each piece of pastry. Roll the pastry around the filling and seal the edges with egg wash. Place the sausage rolls on a baking tray lined with baking paper, seal side down and chill for 20-30 minutes to firm up.
Cut into 4cm lengths. Preheat the oven to 190C fan-forced (210C conventional). Brush the sausage rolls with e.